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Ingredientes
- 2 med eggplants sliced 1/4" thick Coarse salt to taste Freshly-grnd white pepper to taste All-purpose flour for dredging Pure extra virgin olive oil for frying
- 4 lrg zucchinis sliced 1/4" thick
- 3 c. Traditional Tomato Sauce see below
- 1/2 c. heavy cream
- 1 tsp herbes de Provence (or possibly 1/2 tspn dry oregano and 1/2 tspn thyme)
- 3 c. grated Gruyere, preferably French
- 1/2 c. extra-virgin extra virgin olive oil
- 4 med garlic cloves smashed, peeled
- 4 can crushed Italian plum tomatoes - (28 ounce ea)
- 1 c. dry red wine
- 1 tsp warm red-pepper flakes
- 2 Tbsp. dry oregano Coarse salt to taste
Direcciones
- For the Traditional Tomato Sauce: In a medium stockpot, heat oil over medium-high heat. Add in garlic, and cook, stirring, till golden brown, about 3 min. Add in tomatoes, wine, red pepper, and oregano. Season with salt. Cover. Bring to a simmer, uncover, and simmer, gently stirring occasionally, till the sauce has a rich flavor without tasting overcooked, about 1 1/2 hrs. (
- Makes about 6 c.)
- Sprinkle eggplant with salt, and place in a colander to drain for 20 min. Pat dry.
- Heat oven to 350 degrees. Line a baking sheet with paper towels. Set aside. Place flour in a shallow dish. Set aside.
- Heat 2 inches of oil in a medium stockpot till very warm but not smoking. Working in batches to avoid crowding the pan, dredge eggplant slices in flour, and tap off excess. Place immediately in oil, and cook till golden, about 6 min. Repeat with zucchini slices.
- Cover bottom of baking dish with about 1 c. sauce. Arrange eggplant in overlapping rows over sauce. Spread zucchini in an even layer over eggplant. Drizzle with 1/4 c. cream. Sprinkle with pepper, 1/2 tsp. herbes de Provence, and 1 1/2 c. cheese. Top with 1 c. sauce.
- Create a second layer of eggplant and zucchini. Drizzle with remaining 1/4 c. cream, sprinkle with pepper and remaining 1/2 tsp. herbes de Provence, and top with remaining c. of tomato sauce. Sprinkle with remaining 1 1/2 c. cheese.
- Bake till bubbling and golden brown, about 30 min. The gratin can be made up to 1 day ahead and reheated in a 325 degree oven before serving.
- This recipe yields 6 to 8 servings.
- Comments: When deep frying, always bring the ingredients to room temperature first. Cool ingredients will lower the oil temperature, creating soggy results.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 443g | |
| Recipe makes 8 servings | |
| Calories 442 | |
| Calories from Fat 290 | 66% |
| Total Fat 32.94g | 41% |
| Saturated Fat 13.08g | 52% |
| Trans Fat 0.0g | |
| Cholesterol 65mg | 22% |
| Sodium 324mg | 14% |
| Potassium 895mg | 26% |
| Total Carbs 16.3g | 4% |
| Dietary Fiber 6.1g | 20% |
| Sugars 7.51g | 5% |
| Protein 18.63g | 30% |
