Notes from
Sheila: I used more tomato sauce,
cheese and saffron sauce. I'll
probably use a smaller dish next time.
Made 21 Feb 2005 for Cathy, Deb Kong, and Masha Hamilton – an AAUW
event.
·
2 lbs Japanese eggplants or small
globe eggplants
·
Light olive oil for frying
·
2 Tbsp virgin olive oil
·
1 small red onion, finely chopped
·
1 clove garlic, finely chopped
·
½ tsp Herbes de Provence or ¼ tsp
each dried thyme and savory
·
2 ½ pounds ripe tomatoes peeled,
seeded, and chopped
·
Salt, pepper, sugar if necessary
·
2 eggs
·
1 cup ricotta
·
¾ cup milk or cream
·
1/8 tsp saffron threads, crumbled
and soaked in 3 Tbsp hot water
·
½ cup Parmesan, freshly grated
·
10 large basil leaves, cut or torn
into small pieces
·
3 oz Gruyere cheese, grated or
sliced
Slice the Japanese eggplants diagonally into pieces
about ½ inch thick. Discard the
end pieces that are entirely skin on one side. If using globe eggplants, halve them lengthwise, then cut
them in halves or quarter rounds, also about ½ inch thick. Pour enough oil into a skillet to cover
the bottom generously; when hot, add the eggplant in a single layer and fry
until well colored on both sides and the flesh is tender. Remove the finished pieces to paper
toweling to drain. Add more oil as
needed, and finish frying the rest of the eggplant, making sure the oil is hot
each time more eggplant is added.
SAUCE Warm the virgin olive oil in a skillet. Add onion, garlic, dried herbs, crushed first between the
fingers. Stir to coat the onion
with oil; then cook slowly until it is soft, about 10 to 15 minutes. Add the chopped tomatoes, raise the
heat, cook until sauce is thickened, about 15 minutes. Taste and season with salt, freshly
ground black pepper. If tomatoes
are unusually tart, add enough sugar to correct the balance.
THE CUSTARD
Beat the eggs, stir in the ricotta, milk or cream,
saffron, Parmesan cheese. Season
with salt & pepper.
Preheat the oven to 350 degrees F. Assemble the gratin in an attractive
baking dish, preferably earthenware, with 2-inch sides. Spread a little tomato sauce over the
bottom; then lay down an overlapping layer of eggplant. Salt and pepper the eggplant; scatter
half the basil over the surface, followed by grated or sliced Gruyere. Make another layer of eggplant and
basil; cover with the rest of the tomato sauce. Pour ricotta custard over the top and bake the gratin until
the custard has gently swelled and is lightly browned, about 40 min. Remove from oven and let it rest a few
minutes before serving. Serve with
a zinfandel or Beaujolais.
SERVES 4 TO 6.