Eggplant Gratin
A French-inspired eggplant gratin with a rich, creamy sauce. Perfect as a side dish or light lunch.
Ingredients
- ●2 medium eggplant
- ●1 tsp umamioptional
- ●2 tbsp butterunsalted
- ●1 clove garlicminced
- ●1/2 cup gruyèregrated
- ●1/4 cup creamheavy
- ●1/4 cup parmesangrated
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Slice the eggplant into 1/4-inch thick rounds.
- 3
In a large bowl, toss the eggplant slices with salt to remove excess moisture.
- 4
Drain the eggplant slices on paper towels.
- 5
In a large skillet, melt 1 tablespoon of butter over medium heat.
- 6
Add the minced garlic and cook for 1 minute.
- 7
Add the eggplant slices and cook for 2-3 minutes per side, until tender.
- 8
In a separate saucepan, combine the cream, grated Gruyère, and a pinch of salt.
- 9
Bring the mixture to a simmer over medium heat.
- 10
Reduce the heat to low and let the sauce simmer for 2-3 minutes.
- 11
In a baking dish, arrange a layer of eggplant slices.
- 12
Pour some of the cream sauce over the eggplant.
- 13
Repeat the layers, ending with a layer of cream sauce on top.
- 14
Sprinkle the grated Parmesan over the top.
- 15
Dot the top with the remaining 1 tablespoon of butter.
- 16
Bake the gratin in the preheated oven for 20-25 minutes, until golden brown and bubbly.