
Eggplant Gratin with Saffron Custard

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Although Im always cooking new dishes, this gratin is one I return to every summer. I'm especially fond of it covered with saffron-infused ricotta, at la the late Richard Olney, who influenced so many of todays cooks and whose recipes are justifiably classics. Its also lovely when the eggplant and fresh tomato sauce are simply layered with fresh mozzarella. But it can be made without any dairy at alljust succulent layers of eggplant and tomato with an accent of torn basil leaves.
ingredients
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serves: 4-6
Fast, Fresh or Long-Cooked Tomato Sauce (made with at least 2 pounds ripe tomatoes)
2 1/2 pounds medium oblong eggplants, Asian or Italian varieties
olive oil
sea salt and freshly ground pepper
several basil (large leaves torn)
2 eggs
1 cup ricotta cheese
3/4 cup milk
sea salt and freshly ground pepper
2 pinches of saffron threads (soaked in a few tablespoons near-boiling water)
1/2 cup finely grated Parmesan cheese
1/2 cup crumbled goat cheese, grated Gruyere, or mozzarella (optional)
Servings Per Recipe: 4
Amount per Serving
Calories: 425
- Total Fat: 21.6 g
- Saturated Fat: 12.2 g
- Trans Fat: 0 g
- Cholesterol: 148.8 mg
- Sodium: 1823.4 mg
- Total Carbs: 36.1 g
- Dietary Fiber: 13.9 g
- Sugars: 21.2 g
- Protein: 27.4 g
preparation

comments
arlene
May 9, 2012