Even if you don't like eggplant this recipe is worth trying. It's quick and easy too. I found this recipe via Pinterest and I adapted it for my own use. Fragrant Eggplant Gratin is similar to eggplant parmesan but the eggplant isn't breaded.
Get your olive oil really warm, but not to the smoking point. Eggplant will absorb a lot of oil if the oil isn't hot enough. Fry eggplant on each side till they are soft and getting golden brown, I found the eggplant turning green from the olive oil strange but understandable.
Drain the eggplant really well on a paper towel. While eggplant is draining, mix 8 ounces of
mascarpone cheese and one egg and a liberal amount of fresh or dried oregano, marjoram, and crushed rosemary.
Oil a casserole dish and layer with the eggplant alternating with canned diced tomatoes. Top with cheese mixture poured over, then sprinkle with grated parmesan cheese. Bake at 375 F for 30 minutes till just turning golden brown on the top.
Let casserole sit for a while to cool down; hot eggplant, cheese, and tomatoes can easily burn your mouth. While the dish cools down, enjoy the flavors of the fragrant dish permeating the kitchen air. Later scoop out servings with a flat spatula and accompany with perhaps a green salad. Thanks for reading and for all your comments.
YUM! I think I'll pick up some eggplant at the market today!
ReplyDeleteI love the eggplant parmesan at Romano's Macaroni Grill. I would like to try your recipe some day.
ReplyDeleteJeff doesn't like eggplant, but that would be easy enough for me to make in a single serving casserole dish.
ReplyDeleteWith our snowy weather I've been reading through cook books this morning. I'll try this.
ReplyDeleteI love eggplant! tell Michelle I will help eat Jeff's share.
ReplyDeleteOh yeah! I could eat that!
ReplyDeleteYummo. When it cools down enough for me to even consider cooking again I will try this. Thank you.
ReplyDeleteHi Suzi, thanks, really good and quick to make.
ReplyDeleteHi Gigi, thanks, this is so delicious I am sure you'll like it.
Hi Michele, thanks Gary can do without it too, but making a large batch you can microwave for the next day for lunch and so on.
Hi Carole, thanks, it's hearty without being heavy, give it a try.
Hi Meredith, thanks, perhaps eggplant is more a woman's food. Ha.
Hi Ms. Sparrow, thanks, oh you'd like it with all the cheese.
Hi Elephant's Child, thanks, yes our weather is just the opposite, I do the same thing here in our summer everything is cooked on top of the stove instead of the oven.
This looks delicious....
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