Eggplant casserole

Ingredients:

• 300 g eggplant with skin, cut into 1.5 cm thick slices.
• Olive oil for frying
• 1/4 cup ricotta
• 1 large egg
• 1/4 cup light cream
• 0.5 tbsp. plus 2 tbsp. l. grated parmesan
• 0.5 cup marinara sauce

Preparation:

1. Preheat oven to 200°C.
2. In a large skillet over medium heat, heat olive oil to a depth of about 0.3 cm. When the oil is almost smoking, add a few slices of eggplant and fry for about 5 minutes, turning over, until softened and browned. Be careful, eggplants splash a lot! Transfer the cooked slices to paper towels to drain excess oil. Add more oil to the pan, heat it, and fry the remaining eggplant.
3. Meanwhile, in a small bowl, combine ricotta, egg, cream, 1/4 cup Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
4. In 2 portioned gratin dishes, layer the eggplant and grated Parmesan, season with salt and pepper and pour half of the mixture over each portion. marinara sauceThen add another layer of eggplant, season with salt and pepper, pour over half of the ricotta mixture and sprinkle with 1 tablespoon of grated Parmesan.
5. Place the gratins on a baking sheet and bake for 25–30 minutes, until golden brown. Serve warm.
   
   Recipe eggplant casseroles.