Eggplant Gratin
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
Carbs are actually lower if you use sugar free tomatoe sauce.Olive oil for frying2 Eggplant small sliced 1/2 in thick about 16 slices1/4 cup ricotta cheese1 extral large egg1/4 cup half-n-half1/2 cup plus 2 tbls grated parmesansalt and pepper to taste1/2 cup sugar free spagetti sauce
Preheat oven to 400 degree F.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When oil is almost smoking, add several slices of eggplant and cook, turning once until they are evenly browned on both sides and cooked through., about 5 minutes. Be carful it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all slices are cooked.
Meanwhile in a small bowl, mix together the ricotta,egg,half-n-half,1/4 cup parmesan,1/8 teaspoon salt,and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with parmesan, salt, and pepper and spoon 1/2 the spagetti sauce. Next, add a second layer of eggplant, the rest of the spagetti sauce, more salt and pepper, and then put the ricotta mixture on top, then finally 1 table spoon of parmesan on each.
Place the gratins on a baking sheet and bake for 25 to 30 minuts or until the custard sets and the top is browned. Serve Warm
Number of Servings: 2
Recipe submitted by SparkPeople user JNORMAN1969.
Heat about 1/8 inch of olive oil in a very large frying pan over medium heat. When oil is almost smoking, add several slices of eggplant and cook, turning once until they are evenly browned on both sides and cooked through., about 5 minutes. Be carful it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all slices are cooked.
Meanwhile in a small bowl, mix together the ricotta,egg,half-n-half,1/4 cup parmesan,1/8 teaspoon salt,and 1/8 teaspoon pepper.
In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with parmesan, salt, and pepper and spoon 1/2 the spagetti sauce. Next, add a second layer of eggplant, the rest of the spagetti sauce, more salt and pepper, and then put the ricotta mixture on top, then finally 1 table spoon of parmesan on each.
Place the gratins on a baking sheet and bake for 25 to 30 minuts or until the custard sets and the top is browned. Serve Warm
Number of Servings: 2
Recipe submitted by SparkPeople user JNORMAN1969.
Nutritional Info Amount Per Serving
- Calories: 301.6
- Total Fat: 20.2 g
- Cholesterol: 174.9 mg
- Sodium: 934.9 mg
- Total Carbs: 15.0 g
- Dietary Fiber: 4.0 g
- Protein: 22.1 g
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