Eggplant Custard Gratin
| Yield: | 4 Servings |
| Categories: | Side dishes, French, Vegetables |
| 1 1/2 | lb | Eggplant; cut lengthwise into slices (1/2 " thick) |
| Salt | ||
| Oil, olive; as needed | ||
| 1 | Onion; finely chopped | |
| 2 | Garlic cloves finely chopped | |
| 1 | lb | Tomatoes; peeled seeded and coarsely chopped |
| 1/4 | lb | Cheese, Ricotta |
| 2 | Eggs | |
| 1/2 | c | Cheese, Parmesan freshly grated |
| 1/2 | c | Cream, Heavy |
| Pepper freshly ground | ||
| Basil leaves, fresh |
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