Eggplant Gratin with Herbs and Creme Fraiche

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Eggplant Gratin with Herbs and Creme Fraiche

This gratin is a beautiful and flavorful vegetarian dish, perfect for a comforting side or a light main course. Creamy creme fraiche and fresh herbs complement the tender eggplant slices, while a sprinkle of parmesan cheese adds a satisfying cheesy finish.

Ingredients:

Cooking Guide:

1. Preheat the oven to 375°F (190°C). Season the eggplant slices with salt and pepper. Brush them lightly with olive oil.
2. Heat a large skillet or griddle pan over medium-high heat. Working in batches, fry the eggplant slices until golden brown on both sides. Set aside on a paper towel-lined plate to drain excess oil.
3. In a small saucepan, simmer the creme fraiche over medium heat. Reduce it by about a third, stirring occasionally. Remove from heat and stir in half of the grated parmesan cheese and all the chopped herbs. Season with additional salt and pepper to taste.
4. Lightly grease a 9×13 inch baking dish. Arrange a single layer of eggplant slices in the bottom of the dish. Top with a thin layer of tomato sauce and sprinkle with some parmesan cheese.
5. Repeat the layering process with remaining eggplant, sauce, and cheese. Pour the reduced creme fraiche mixture over the top layer.
6. Bake uncovered for 25-30 minutes, or until the gratin is bubbly and golden brown on top.
7. Let cool slightly before serving. Enjoy!

Tips:

• If your eggplant slices release a lot of water while cooking, pat them dry with paper towels before assembling the gratin.
• For a richer flavor, substitute heavy cream for the creme fraiche.
• You can add a layer of shredded mozzarella cheese on top of the parmesan cheese for extra cheesy goodness.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven before serving.