EGGPLANT GRATIN

Eggplant Gratin

• YIELD: 6-8 Servings

• PREP: 15 mins

• COOK: 1 hr 15 mins

• READY IN: 1 hr 40 mins

from: Local Flavors by Deborah Madison

Ingredients

• 2 1/2 pounds eggplant peeled, if white

• 1/4 cup Olive Oil

• 2 medium onions sliced

• 4 eggs large

• 1 cup milk or light cream

• 1 cup parmesan cheese freshly grated

• 1 teaspoon balsamic vinegar

• sea salt and pepper

• 10 freah basil leaves, torn

Instructions

1. Preheat the oven to 350 degrees. Lightly oil a 2 quart gratin dish. Cut the eggplant into rounds ½ thick. Salt if you wish and set aside while you prepare the rest of the ingredients.
   

2. Heat 1 tablespoon of oil in a large nonstick skillet, add the onions, and cook over medium heat, turning frequently, until soft and light gold, about 12 minutes. Scrape into a bowl.
   

3. While the onions are cooking, beat the eggs with the milk; stir in the cheese, vinegar, ¾ teaspoon salt and some pepper.
   

4. If you salted it, rinse the eggplant and pat with a towel. Heat oil in the skillet. When hot, add the eggplant and immediately turn it in the pan so that all the pieces are lightly coated with the oil.
   

5. Cook over medium heat, turning occasionally, until the eggplant is golden. This will take about 25 minutes in all but you don’t have to stand over the pan. This is a good window of time to make a quick tomato sauce for the dish, if desired.
   

6. Season the eggplant with salt and pepper to taste, then toss with onions and basil. Put it in the prepared dish, and pour the custard over the top.
   

7. Bake until golden, firm and puffed, 30 to 40 minutes. Let cool for at least 10 minutes before serving.