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Eggplant au Gratin 1 pound of
eggplant Trim eggplants and cut them in very thin slices, crosswise. Salt the slices and set them aside for 30 minutes to drain. Then blanch them in salted water for 10-15 minutes. Drain well, and dry with a cloth. Oil a heatproof dish.Make a layer of eggplant in the bottom, then a layer of thick, highly seasoned tomato sauce (include some garlic). Top with another layer of eggplant and finish with sauce. Dust generously with grated cheese, sprinkle lightly with olive oil, and set in a preheated 375-degree oven for 25 minutes to cook through and brown. |