Eggplant Casserole | Min Yx Games Eggplant Casserole | Min Yx Games
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Eggplant Casserole

Ingredients

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

Directions

  1. Preheat oven to 375.  Season eggplant slices with salt and pepper.  Brush lightly with olive oil.  
  2. Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden on both sides.  
  3. Set aside while you prepare the creme fraiche.  
  4. Place creme fraiche or cream in a small saucepan and bring to a simmer over medium heat.  
  5. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs.
  6.  Season with a pinch of salt and pepper and set aside.  
  7. Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer.  
  8. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.  
  9. Make two more layers of eggplant and sauce, covering the top with tomato sauce.  
  10. Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.  
  11. Bake uncovered until browned and bubbling about 25-30 minutes.  
  12. Let rest briefly before serving.  Also delicious at room temperature.

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