Eggplant Gratin with Tomato, Herbs and Creme Fraiche

Eggplant Gratin with Tomato, Herbs and Creme Fraiche

Barely adapted from FarmHouseDelivery

Ingredients

Serves 6

2 medium eggplants, sliced into ½-inch thick slices

2 tablespoons olive oil

2 cups / 475 ml tomato sauce (such as marinara sauce)

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley

1 tablespoon thyme leaves

¾ pint / 12 oz /350 ml creme fraiche (or heavy cream)

1 cup / 1.8 oz / 50 gr grated Parmesan cheese

Fine grain salt

Ground black pepper

Directions

Preheat oven to 375°F (190°C) and place a rack in the middle.

Season eggplant slices with salt and pepper and lightly brush with olive oil.

Heat a large griddle pan (or skillet) over medium-high heat and fry eggplant slices in batches until golden on both sides. Set aside.

Place creme fraiche (or heavy cream) in a small saucepan over low heat, bring to a simmer and let reduce to half (keep an eye on it, it will boil over fast if you don’t watch it.)

Stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.

Lightly grease a 9-inch casserole dish or gratin pan.

Cover the bottom of the baking dish with some tomato sauce and arrange eggplant slices on top to form a uniform layer. Cover the eggplant with some tomato sauce and some Parmesan cheese. Repeat to make 3 layers, making sure to end with a uniform layer of tomato sauce

Ladle over the reduced creme fraiche and sprinkle on a final layer of Parmesan cheese.

Bake uncovered in the oven for about 30 minutes, until browned and bubbling. Let rest briefly before serving.