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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:
| Ingredient | Quantity |
|---|---|
| Eggplants | 2-3 medium |
| Olive oil | 2 tablespoons |
| Salt & pepper | To taste |
| Marinara sauce | 1 (32-ounce) jar |
| Creme fraiche | 12 ounces |
| Fresh thyme, chopped | 1 tablespoon |
| Fresh chives, chopped | 3 tablespoons |
| Fresh parsley, chopped | 3 tablespoons |
| Parmesan cheese, grated (divided) | 1/2 cup |
Cooking Guide:
- Preheat the oven to 375°F (190°C). Season the eggplant slices with salt and pepper. Brush them lightly with olive oil.
- 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.
- 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.
- 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.
- Repeat the layering process with remaining eggplant, sauce, and cheese. Pour the reduced creme fraiche mixture over the top layer.
- Bake uncovered for 25-30 minutes, or until the gratin is bubbly and golden brown on top.
- 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.
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