Pushing through the last of the eggplant at our house tonight my partner assembled this lovely eggplant gratin. Depending on what’s on hand you could use a different cheese. Also, we added a couple cayenne peppers to the egg mixture because we like it spicy, but you might decide that doesn’t work for you.
- 4 slices of bread
- 4 eggs
- 1 cup milk
- a “crap ton” of eggplant (this is the chef’s measurement, the farmer would say about 2 pounds)
- medium sized onion
- 3 large tomatoes
- a generous handful of arugula (other greens would do just fine, if they are a tougher cooking green maybe wilt first)
- 1/4 pound cheese or a little less (we used feta, anything you have on hand or none at all would be fine)
- other herbs or spices that suit your fancy- we used garlic, cumin, paprika, and cayenne pepper
Put the slices of bread at the bottom of your casserole dish.
Slice the eggplant, salt, and set aside for a minute for some of the bitterness and moisture to sweat out.
Rinse eggplant and saute in a frying pan with onion until just cooked
Pre-heat oven to 350
Put eggs, milk, cheese, and spices in a food processor and blend
Layer onions and eggplant on top of the bread. Put the greens on top of that. Pour egg and milk mixture over top and finally top with slices of tomato.
Bake covered for about 40 minutes, uncover and then bake for another 15 minutes (cook times may vary depending on the type of dish you use).
Let rest for a few minutes and then serve. Watch all your guests go “Yummm”