Eggplant Gratin With Saffron Cream

Eggplant Gratin With Saffron Cream
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 211.8
  • Total Fat: 11.7 g
  • Cholesterol: 78.0 mg
  • Sodium: 242.5 mg
  • Total Carbs: 16.1 g
  • Dietary Fiber: 4.4 g
  • Protein: 12.7 g

View full nutritional breakdown of Eggplant Gratin With Saffron Cream calories by ingredient
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Submitted by: SPARKHEBA

Number of Servings: 8


    2 pounds eggplant
    1 Tb olive oil
    1 small red onion, minced
    1 clove garlic, minced
    1⁄2 tsp dried herbs
    21⁄2 lb ripe tomatoes, chopped, or 3 c tomato sauce
    1/8 tsp saffron, crumbled
    3 Tb hot water
    1/2 teaspoon Herbes de Provence or dried thyme and savory
    2 eggs
    1 cup ricotta cheese (6.5 oz)
    3⁄4 c milk or cream
    1⁄2 c romano cheese, grated (3 oz)
    10 large basil leaves cut or torn into small pieces
    3 oz Mozzarella cheese, grated or thinly sliced



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. Grill or roast eggplants until tender and slightly golden.

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.

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
romano 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 Mozzarella. 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.

Number of Servings: 8

Recipe submitted by SparkPeople user CRIMSONDATURA.


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