eggplant, ricotta and parmesan gratin

This is one of my absolute favorite dishes, it combines all the flavors I like and is done super quickly…

Eggplant, ricotta and parmesan gratin

You will need

450 gr. eggplant (4 medium or 3 big ones), thinly sliced

250 gr. ricotta

3 eggs

250 ml. cream

80 gr. finely grated Parmesan (+ some more to sprinkle over the gratin)

5 tbsp olive oil

fresh basil

salt and pepper

Preheat oven to 200c. Place the eggplant and oil in a bowl and toss to combine. Heat a large  non-stick frying pan over high heat. Cook the eggplant, in batches, for 1–2 minutes each side or until browned. Set aside.

Place the ricotta, Parmesan, eggs, cream and basil in a bowl and mix well to combine. Layer one third of the eggplant in an oven proof dish. Top with one third of the ricotta mixture. Repeat with remaining ingredients and layers. Sprinkle with the extra Parmesan and bake for 35 minutes or until puffed and golden. Serve with a salad.


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