and Zucchini Gratin
recipe was contributed by Shirley Cline.
was a great inspiration when I first started working
on the idea of creating a recipe and cooking web site.
Not only did she encourage me but she also supplied
a great many recipes and other pieces which are featured
throughout the site. Her great achievement was to teach
me to cook risotto over the internet!
I never had the chance to meet Shirley, or even talk
to her, I regarded her as a good friend. It was with
great sadness that I learnt that she passed away in
Autumn 2004 and that there would be no more emails.
I think she will be sadly missed by a lot of people
like me to whom she gave such pleasure with the sharing
or her recipes. The pleasure my children have had from
her recipe for Strawberries
with Balsamic Vinegar and Mint - not to mention
the fights for seconds - has been a joy to behold.
medium eggplants, sliced 1/4 inch thick
Coarse salt and freshly ground white pepper
All-purpose flour, for dredging
Olive oil, for frying
4 large zucchinis, sliced 1/4 inch thick
3 cups traditional tomato sauce
1/4 cup heavy cream
1 teaspoon Herbes de Provence
3 cups grated Gruyere
eggplant with salt, and place in a colander to drain
for 20 minutes. Pat dry.
a baking sheet with paper towels. Set aside.
Place flour in a shallow dish. Set aside.
2 inches of oil in a medium stockpot until very hot
but not smoking.
in batches to avoid crowding the pan, dredge eggplant
slices in flour, and tap off excess.
immediately in oil, and cook until golden brown, about
with zucchini slices.
bottom of baking dish with about 1 cup sauce.
eggplant in overlapping rows over sauce.
zucchini in an even layer over eggplant.
with 1/4 cup cream.
with pepper, 1/2 teaspoon Herbes de Provence, and
1 1/2 cups cheese.
a second layer of eggplant and zucchini.
with remaining 1/4 cup cream, sprinkle with pepper
and remaining 1/2 teaspoon Herbes de Provence, and
with remaining cup of tomato sauce.
with remaining 1 1/2 cups cheese.
until bubbling and golden, about 30 minutes.
gratin can be made up to 1 day ahead and reheated
in a 325°F oven before serving.
deep frying, always bring the ingredients to room
temperature first. Cold ingredients will lower the
oil temperature, creating soggy results.
6 - 8