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Recipe for :

Eggplant Gratin

This is one of the recipes that has been provided by Shirley Cline from San Fransisco. .


4 medium size eggplant (do not peel)
3 - 4 cups pure olive oil
All purpose flour for dredging
3 cups tomato sauce (homemade preferred)
1 tsp. dried herbes de Provence or 1/2 tsp. each of dried
oregano and dried thyme
1/2 cup grated Gruyere cheese
2 Tblsp. heavy cream
Pinch of white pepper


Cut off the top and bottom of each eggplant. Slice 1/2" thick and lay a single layer of slices on a baking sheet. Sprinkle generously with salt (about 1/4 teaspoon per slice), then turn and salt the other side. Repeat with he remaining eggplant, putting a sheet of wax paper between each layer. Rest another baking sheet on the very top and weigh it down with full cans or anything heavy. Set aside to drain for 2 - 4 hours. Rinse under running water and drain on paper towels.

In a large deep skillet heat 2 inches of the olive oil until very hot but not smoking. Spread the flour out on a plate. Working in batches to avoid crowding the pan, dredge the eggplant slices on both sides in flour. Shake off any excess and immediately slip into the oil. Cook until golden brown on both sides. Drain on paper towels.

Preheat the oven to 350º. Arrange the eggplant slices in overlapping rows in a baking dish. In order, add the tomato sauce, herbs, cheese, cream and white pepper, distributing them evenly over the eggplant. Cover and bake until the cheese is browned and the eggplant is soft, about 45 minutes to 1 hour. Uncover the dish for the last 15 minutes of cooking. The gratin can be made up to a day in advance and reheated in a 325º oven before serving.

When deep frying, always bring the ingredients to be fried to room temperature beforehand. Cold ingredients will lower the oil temperature, giving soggy results.

Serves 6 - 8

Shirley Cline