Eggplant Gratin

Someone had suggested using Ricotta cheese in a smoothie to make it creamy. It is delicious! Here is another use for the ricotta in my fridge.


Eggplant Gratin

1 pound eggplant, sliced into rounds
1/4 cup shallots, sliced
1/2 cup ricotta cheese
1/4 cup milk
3 Tbsp grated Parmesan cheese
1 Tbsp tomato paste
1/2 cup chopped fresh tomatoes
2 tsp thyme

Preheat broiler, place rack in center of oven. Coat baking sheet with non-stick spray.

Place eggplant rounds on baking sheet in single layer, drizzle with olive oil and season with salt and pepper. Broil for a few minutes, until eggplant is just beginning to brown (keep your eye on it!) Turn over each slice, add shallots to the pan, season with a little more salt and pepper, and return to the oven. Broil again until eggplant and shallots are beginning to brown.

Turn oven down to 350 degrees.

Combine ricotta, milk, tomatoes, thyme, tomato paste, and parmesan in food processor. Process until well combined.

Lightly oil (or spray with non-stick spray a small casserole dish. Layer half of eggplant/shallots evenly in bottom. Top with half of ricotta cheese mixture. Repeat layers.

Bake at 350 for about 20-25 minutes, or until bubbling and cheese sauce on the top is browning, and all is heated through.