Eggplant Gratin With Feta Cheese

2 eggplants, sliced ½ inch thick
½ cup Crème fraîche
½ cup half and half
3 oz Feta cheese, crumbled
1 teaspoon chopped thyme leaves
1 tablespoon chopped chives
4-6 basil leaves
¾ cup Gruyere cheese, grated
good tomato sauce
olive oil
salt, pepper

  1. Preheat the oven to 375 F.
  2. Place sliced eggplant on a parchment lined baking pan (you might need to use 2 pans). Sprinkle both sides with salt and pepper and brush with olive oil.
  3. Bake for about 20 minutes until eggplant is tender.
  4. Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from the heat. Stir in thyme and chives and set aside.
  5. In 2.5-quart baking dish or gratin dish spread tomato sauce to cover the bottom. Place eggplant slices. They can slightly overlap each other. Spread tomato sauce once again and sprinkle with ¼ cup of Gruyere cheese. Scatter 1-2 torn basil leaves over the sauce.
  6. Continue layering with remaining eggplant, sauce and basil.
  7. Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese.
  8. Bake for 15-20 minutes until bubbly and the top is browned.
  9. Serve warm.

Original Recipes visit: Eggplant Gratin With Feta Cheese @

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