Eggplant Gratin with Herbs and Crème Fraiche

Baked eggplant

2 medium to large eggplants, thickly sliced

salt & pepper

olive oil

4 cups of passata/ tom sauce (you can make your own or buy it ready-made)

3 Tbs. minced chives

3 Tbs. minced parsley

1 Tbs. thyme leaves

340 grams of crème fraiche

½ cup of parmesan cheese, grated



What to do:
Preheat oven to 190 degrees. Season eggplant slices with salt and pepper. Brush lightly with olive oil.

Heat a large pan over med-high heat and fry eggplant slices in batches until golden on both sides. Set aside while you prepare the crème fraiche.

Place crème fraiche in a small saucepan and bring to a simmer over medium heat. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.

Oil a baking dish and place eggplant inside in a single layer. Cover with a thin layer of the tomato sauce and a sprinkle of parmesan. Make two more layers of eggplant and sauce, covering the top with tomato sauce. Ladle over the reduced crème fraiche or cream and sprinkle on a final layer of parmesan cheese.

Bake uncovered until browned and bubbling, about 25-30 minutes. Let rest briefly before serving.

Food & Drink

Food & Drink