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Ingredientes
- 2 lb Japanese or possibly round aubergines Oil for frying
- 3 Tbsp. Virgin extra virgin olive oil
- 1 x Red onion, finely minced
- 1 x Garlic clove, finely minced
- 1/2 tsp Herbes de Provence
- 2 1/2 lb Ripe tomatoes peeled, seeded and minced Salt Pepper, freshly milled Sugar, if needed
- 1/8 tsp Saffron threads
- 2 x Large eggs
- 1 c. Ricotta cheese
- 1/3 c. Lowfat milk or possibly whipping cream
- 1/2 c. Grated Parmesan cheese
- 10 lrg Basil leaves, cut or possibly torn into small pcs
- 3 ounce Gruyere cheese shredded or possibly thinly sliced
Direcciones
- SLICE AUBERGINES diagonally about 1/2-inch thick. Throw away pcs which are all skin on one side. If using round aubergines, halve them lengthwise, then cut into 1/2 or possibly 1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide skillet with oil. When warm, add in aubergine in single layer and fry till golden brown on both sides and flesh is tender. Drain on paper towels. Add in more oil, if needed, and fry rest of aubergine. Make sure oil is warm each time you add in a new batch. FOR SAUCE: Hot extra virgin olive oil in skillet and add in onion, garlic and herbs. Stir to coat onion with oil. Cook gently till onions soften, 12 to 15 min. Add in minced tomatoes, salt lightly and raise heat. Cook, stirring occasionally, till juice has evaporated and sauce is thick, about 15 min. Season to taste with salt and pepper. If tomatoes are on the acid side, add in sugar to taste to correct balance. FOR
- CUSTARD: Cover saffron threads with a few Tbsp. warm water and let stand a few min. In bowl, beat Large eggs and stir in ricotta cheese, lowfat milk and Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of aubergine slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add in Gruyere. Make another basil-aubergine layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 min or possibly till custard sets and is a delicate golden. Remove from oven and allow to rest a few min before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 319g | |
| Recipe makes 6 servings | |
| Calories 294 | |
| Calories from Fat 179 | 61% |
| Total Fat 20.15g | 25% |
| Saturated Fat 8.41g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 110mg | 37% |
| Sodium 259mg | 11% |
| Potassium 578mg | 17% |
| Total Carbs 13.28g | 4% |
| Dietary Fiber 2.5g | 8% |
| Sugars 7.93g | 5% |
| Protein 16.53g | 26% |
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