Name: Eggplant Gratin
Ingredients: 2 lb Japanese or round eggplants; Oil for frying; 3 tb Virgin olive oil; 1 Red onion; finely chopped; 1 Garlic clove; finely chopped; 1/2 ts Herbes de Provence; 2 1/2 lb Ripe tomatoes peeled, seeded and chopped; Salt; Pepper, freshly milled; Sugar, if needed; 1/8 ts Saffron threads; 2 Eggs; 1 c Ricotta cheese; 1/3 c Milk or whipping cream; 1/2 c Grated Parmesan cheese; 10 lg Basil leaves; cut or torn into small pieces; 3 oz Gruyere cheese shredded or thinly sliced

CATEGORY	CUISINE	TAG	YIELD
Vegetables, Eggs, Grains, Dairy	Japanese	Vegetables, Main dish	6	Servings

INGREDIENTS

2	lb	Japanese or round eggplants
		Oil for frying
3	tb	Virgin olive oil
1		Red onion; finely chopped
1		Garlic clove; finely chopped
1/2	ts	Herbes de Provence
2 1/2	lb	Ripe tomatoes peeled, seeded and chopped
		Salt
		Pepper, freshly milled
		Sugar, if needed
1/8	ts	Saffron threads
2		Eggs
1	c	Ricotta cheese
1/3	c	Milk or whipping cream
1/2	c	Grated Parmesan cheese
10	lg	Basil leaves; cut or torn into small pieces
3	oz	Gruyere cheese shredded or thinly sliced

INSTRUCTIONS

SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are
all skin on one side. If using round eggplants, halve them lengthwise, then
cut into 1/2 or 1/4 rounds, about 1/2-inch thick. Generously cover bottom
of wide skillet with oil. When hot, add eggplant in single layer and fry
until golden on both sides and flesh is tender. Drain on paper towels. Add
more oil, if needed, and fry rest of eggplant. Make sure oil is hot each
time you add a new batch. FOR SAUCE: Warm olive oil in skillet and add
onion, garlic and herbs. Stir to coat onion with oil. Cook gently until
onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and
raise heat. Cook, stirring occasionally, until juice has evaporated and
sauce is thick, about 15 minutes. Season to taste with salt and pepper. If
tomatoes are on the acid side, add sugar to taste to correct balance. FOR
CUSTARD: Cover saffron threads with a few tablespoons hot water and let
stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk
and Parmesan cheese. Season with salt and pepper, then stir in saffron with
liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking
dish, then arrange a layer of eggplant slices, slightly overlapping. Season
with salt and pepper, scatter half the basil, add Gruyere. Make another
basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard
over the top. Preheat oven to 350F and bake 40 minutes or until custard
sets and is a delicate golden brown. Remove from oven and allow to rest a
few minutes before serving.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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