Eggplant Gratin

When I first started this blog over 3 years ago, I wanted a place to document my favorite recipes from cookbooks and magazines. I also wanted a place to connect with others that felt the same way. The problem was I really didn't reach out. I am quite an introvert at heart. I was brought up in a family that talked but never shared their feelings. So even though I wanted to connect with others I was always holding back. At the beginning of this last year I decided this would be the time to start stepping out if you will. To climb out of my comfort zone. So this is what your seeing here. Baby steps they say.

Now for today's post. I had a hard time deciding what kind of dish this really was. What exactly do I call this? Is it a gratin, a casserole or even a lasagna. After googling each one I believe this falls under the category of a gratin. It is fairly healthy if you don't count the cheese. All in all, this is a great way to pay homage to this gentle giant.

*2 hours before* Slice the eggplant into rounds (see below), poke each slice with a fork several times, salt and then place on cookie sheet cooling racks with a baking pan under them. This will release some of the water. After 2 hours pat each one dry pushing down between 2 pieces of paper or kitchen towels.

Ingredients:

Olive oil
2 medium size eggplants (skins on, sliced about 1/4 to 1/3 inch thick)
1 cup mozzarella (grated)
1 cup cottage cheese (small curd 4%)
1/2 cup Parmesan cheese (grated)
1 egg (beaten)
1/2 panko bread crumbs
2 tablespoons butter
1/2 to 3/4 of a 26 ounce jar good marinara sauce
Fresh basil to garnish

To prepare:

Preheat oven to 450F.

In a baking sheet drizzle olive oil and then place eggplant slices directly on top. Bake in oven until lightly browned, about 15 minutes or so. Remove from oven and let cool.

Lower heat to 350F.

Meanwhile, in a medium bowl, mix together the mozzarella, cottage cheese, Parmesan and egg.

In 9" x 12" baking dish, spread a thin layer of your prepared or homemade sauce across the bottom. Place a layer of the eggplant slices overlapping a little on each one. Spoon and spread another layer of sauce. Then add 1/2 of the cheese. Add the second and last layer of eggplant, then the sauce and finish off the rest of cheese. (I added about 3/4 to 1 cup sauce each layer.)

In a small saucepan, melt butter, add in panko and stir until just moistened. Spread crumbs on top of gratin. Sprinkle with fresh basil, place in oven and bake 20-25 minutes. To brown the breadcrumbs up just a bit more. Turn on broiler and give it a few more minutes, watching carefully. Remove from oven and garnish with fresh basil. Serve with a nice green salad. Enjoy!