Eggplant gratin

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I love eggplant parmesan but sometimes I want something a little more healthy than breaded eggplant. This provides a slightly better alternative! Love, love, love this recipe.

  • 2 medium to large eggplant, sliced 1/2″ thick
  • salt & pepper
  • olive oil
  • 1 quart tomato sauce
  • 3 Tbs. minced chives
  • 3 Tbs. minced parsley
  • 1 Tbs. thyme leaves
  • 12 oz. heavy cream
  • 4 oz parmesan cheese, grated

Preheat oven to 375. Season eggplant slices with salt and pepper. Brush lightly with olive oil. Heat a large skillet or griddle pan over med-high heat and saute eggplant slices in batches until golden on both sides. Set aside.

Place heavy cream in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.

Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan. Make two more layers of eggplant and sauce, covering the top with tomato sauce. Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese. Bake uncovered until browned and bubbling, about 25-30 minutes.

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