It’s finally starting to feel like Fall so I’m making a traditional Provincial summer dish called Gratin d’Aubergines. A gratin is any dish with bread crumbs or cheese that has been baked to a golden brown.
Call me crazy, but eggplant parm (which is a pretty close equivalent) feels like Fall to me with those deep purples and reds and hot tomatoey sauce with cheese galore. I must have been heavily influenced by the eggplant parmesan of my childhood or I wouldn’t have thought to add mozzarella to a gratin. I mean geesh! Who does that?
Anyway, I just finished two plates full and I’m reclining on the couch with my hand on my forehead still dreaming of each delicious bite.
Actually I’m typing up the blog post so that you too can create this heavenly dish for dinner. Seriously. Tonight. Don’t wait!
Preheat the oven to 425°F or 210°C, then take 3 medium to large eggplants. (A word here about eggplant: Helen Nichols has written about their benefits at Well-Being Secrets if you’d like to read more about it. You can click here).
(this was a gift – fine stuff, huh?)
and stick them in the oven for 20 minutes.
See that steam?
It takes two trays of eggplant, and while the second tray of eggplant is baking … (which gives you just enough time to empty the dishwasher and load the breakfast dishes. What? You do that in the morning before you go to work while I can’t manage to get around to it as a SAHM?),
sprinkle the grated Swiss cheese and parmesan over the top.
until it looks like this.
Woah. That’s alotta cheese. Lest my conscience keep me awake at night, let me add a disclaimer:
You don’t have to put as much cheese as I did.
No, you don’t have to put as much cheese.
- 3 medium to large eggplants
- olive oil
- sea salt
- 1 large onion
- 4 cloves of garlic
- 2 large jars of tomato-basil sauce (600 grams each)
- 4 balls of mozzarella, about a pound total (half kilo)
- ¾ cup grated Swiss cheese
- ½ cup grated parmesan
- Preheat the oven to 210°C or 425°F.
- Wash and slice the eggplant.
- Drizzle olive oil over the slices on a baking sheet.
- Sprinkle salt over the eggplant and bake for 20 minutes until brown.
- Repeat a second time with the rest of the eggplant.
- Chop up the onions and garlic and brown them with a tablespoon olive oil.
- Add the tomato sauce to the onions and garlic.
- Spread some tomato sauce on the bottom of a baking dish, then
- layer the ingredients as follows: eggplant, tomato sauce, mozzarella, repeat.
- When all the ingredients are layered, sprinkle the parmesan and Swiss cheese over the top.
- Bake in the still-hot oven for 20 minutes.