I went back and forth of whether I should even post this recipe… Mine was a bit of a fail if I’m honest…
I decided to post it anyway because with a few lessons learned this dish could be truly phenomenal!
- 2 medium to large eggplant, pealed and sliced 1/2″ thick
- salt & pepper
- olive oil
- 1 quart tomato sauce
- 3 Tbs. minced chives
- 3 Tbs. minced parsley
- 1 Tbs. thyme leaves
- 12 oz. heavy cream
- 4 oz parmesan cheese, grated
Preheat oven to 375.
Season eggplant slices with salt and pepper and lightly brush with olive oil. *Tip: I highly recommend removing the skin from the eggplant. I didn’t and while the rest was tender the peal was hard and tough.*
Heat a large skillet over med-high heat and fry eggplant slices in batches until golden on both sides.
Set aside while you prepare the heavy cream.
Place the cream in a small saucepan and bring to a simmer over medium heat.
Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs. Season with a pinch of salt and pepper and set aside.
Oil a 9″ casserole dish and place eggplant slices in a single layer.
Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.
Make two more layers of eggplant and sauce, covering the top with tomato sauce.
Ladle over the reduced cream and sprinkle on a final layer of parmesan cheese.
Bake uncovered until browned and bubbling, about 1 hour. *Tip: I expected this to only take 30 minutes to cook and hadn’t left enough time before dinner needed to be served. Over cook times may vary so keep an eye on it and allow for extra flexibility*
Let rest briefly before serving.