The main distinguishing feature of gratin from other casseroles is it is a crispy crust of breading or grated cheese. AT gratin prepared according to this recipe under a delicious crust from parmesan you will find real pleasure from tender eggplants, topped with a mixture of ricotta and marinara sauce – Italian tomato sauce with garlic, basil and onions. Share with друзьями: 
Time: 45 мин. Difficulty: Easy Servings: 2 The recipes use measuring containers with a volume of: one cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (st.) – 120 ml 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 300 gr peeled eggplant, sliced 1.5 cm.
- Olive oil for frying
- 1/4 Art. ricotta
- 1 large egg
- 1/4 Art. nonfat cream
- 0.5 tbsp. plus 2 tbsp. l grated parmesan
- 0.5 tbsp. marinara sauce
Recipes with similar ingredients: eggplant, marinara sauce, cheese parmesan, ricotta cheese, cream, eggs
Recipe preparation:
- Preheat the oven to 200 ° C.
- Heat olive oil in a large skillet over moderate heat. about 0.3 cm deep. When the oil almost starts to smoke, put a few slices of eggplant and fry for about 5 minutes, turned to the other side, until soft and brown. Be careful, the eggplants splatter a lot! Ready place slices on paper towels to drain excess fat. Pour more oil into the pan, heat and fry the remaining eggplant.
- Meanwhile, in a small bowl, mix ricotta, egg, cream, 1/4 Art. Parmesan, 1/8 tsp salt and 1/8 tsp pepper.
- In 2 portion forms for gratin, lay the layers of eggplant and grated parmesan, salt, pepper and pour each serving half the marinara sauce. Then lay out the eggplant layer again, salt and pepper, pour half of the ricotta mixture and sprinkle 1 tbsp. l grated parmesan.
- Place gratin on a baking sheet and bake for 25-30 minutes, until they are not covered with a golden brown. Serve warm. Recipe aubergine casseroles.
