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Gluten Free Eggplant Gratin

Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Side, Side Dish, Vegetable, Vegetarian Dinner
Cuisine: Italian
Keyword: eggplant, gluten free, gratin, half-and-half, marinara, parmesan, Ricotta
Servings: 4 people
Author: GFchow @ gfchow.com

Ingredients

  • olive oil
  • 1 medium-sized eggplant washed, dried, unpeeled, sliced into 1/2-inch rounds
  • 1/4 cup ricotta cheese
  • 1 large egg
  • 1/4 cup half-and-half
  • 1/2 cup plus 1-2 tablespoons freshly grated Parmesan
  • 1/8 teaspoon Kosher salt plus more for seasoning the gratin
  • 1/8 teaspoon freshly ground black pepper plus more for seasoning the gratin
  • 1/2 cup marinara sauce use good bottled/jarred sauce

Instructions

  • Heat the broiler
  • Either use a broiler pan or line a sheet pan with foil, and place the eggplant slices in a single layer. Brush eggplant with olive oil on both sides and season with salt and pepper. Broil eggplant till golden and browned, approximately 8 minutes on the first side and 6-7 minutes on the other side, total broil time is 14-15 minutes. Remove eggplant from the oven and set aside.
  • While eggplant is cooking, mix together the custard ingredients in a medium-sized bowl - ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
  • Next, preheat the oven to 400 degrees F and lightly grease or spray an 8-9" baking dish or two large-sized individual gratin dishes.
  • Now it's time to assemble the gratin. First place a layer of eggplant slices in the baking dish (photo #1), next sprinkle with Parmesan, salt and pepper and spoon on marinara sauce (photo #2). Then add a second layer of eggplant, more salt and pepper (photo #3). Finally, add the ricotta mixture and 1-2 tablespoons Parmesan on top (photo #4).
  • Place gratin in the oven and bake until the custard is set and the top is browned, approximately 25 to 30 minutes. Serve warm.