INGREDIENTS

2 large eggplants - slice to 1/2 inch rounds

  • 3 tablespoons extra virgin olive oil

  • 1 teaspoon kosher salt - go easy on the salt

  • 1 lb Italian sausage removed from casings (if what you buy in the store is more than 1 lb, use it all anyway)

  • Black Pepper

  • A handful of chopped fresh parsley

  • 3 cloves garlic finely minced

  • 1   28 ounce can fire-roasted canned tomatoes (a large can) If you can't find fire-roasted, get regular tomato puree

  • 1   15 ounce can fire-roasted or regular tomato sauce

  • 1/2 cup fresh basil, coarsely chopped 

  • 1 cup heavy cream

  • 1 cup grated parmesan cheese 

  • 4 ounces grated  mozzarella

Eggplant Gratin

Prep Time	
 Cook Time	
 Passive Time

Servings

INSTRUCTIONS

Preheat oven to 400˚F. Line two sheet pans with foil or parchment paper for easy cleanup. Brush foil generously with extra virgin olive oil. Slice eggplant 1/2 inch thick rounds.  Arrange eggplant slices in even layers on prepared pans. Brush tops of eggplant slices lightly and quickly with olive oil. Work quickly as eggplant likes to absorb lots of oil. You just want to lightly coat the surface. Sprinkle lightly with salt and freshly ground black pepper.


  1. Bake for 15 minutes, then rotate pans and bake another 20 minutes. Remove from oven and set aside


  2. While eggplant is roasting, make the meat sauce and parmesan sauce. For the meat sauce, break up the Italian sausage and cook until lightly browned. Break the sausage up with a spatula and stir occasionally, as it cooks



  3. Drain excess grease and reduce heat to low. Add parsley, basil and garlic and cook, stirring continually for 2 more minutes to soften the garlic and let the spices bloom.


  4. Add both cans of tomatoes to the pot and increase heat to high. Bring to a boil, then reduce heat to maintain a steady simmer. Cook for 20-25 minutes, until sauce begins to thicken, stirring occasionally.  Remove from heat.


  5. For the parmesan sauce, pour 1 cup heavy cream into a medium-size saucepan. Heat over medium heat until simmering. Reduce heat and continue to cook, maintaining a medium-low simmer, until reduced approximately in half. This will take about 10 minutes. Add Parmesan and mozzarella. Stir over low heat, until cheese is melted and sauce is smooth. Cover and set aside.


  6. To assemble gratin, lightly grease a  gratin pan or low casserole. Arrange half of the eggplant in the pan. Spoon about 1/2 of the meat sauce over the eggplant and then repeat layers. 


  7. Stir the Parmesan sauce well and pour over the top of the eggplant and sauce. You can leave some of the eggplant mixture showing, if desired. Place the gratin dish on a sheet pan to catch any drippings that might overflow during baking.


  8. Reduce temperature to 350˚F and bake gratin until bubbly and beginning to turn golden 25-30 minutes. Let rest before eating. Serve with crusty bread.  It tastes even better the next day.