Ingredients
Olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt and freshly ground black pepper
1/2 cup bottled marinara sauce
Preparation
Preheat the oven to 400 degrees F.
Heat about 1/8-inch of olive oil in a frying pan over medium heat. When the oil is almost smoking, add slices of eggplant and cook, turning once, until browned on both sides and cooked through, about 5 minutes. Drain cooked eggplant slices on paper towels.
In a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In 2 individual gratin dishes, or in one pie plate, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
