Baumaniere's Eggplant Gratin (D'aubergines Baumaniere)
- Total Time
- 1 hour
- Rating
- Comments
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Ingredients
- 2medium-size eggplants (about 1½ pounds)
- 3tablespoons olive oil
- 3cups basic tomato sauce (see recipe)
- A handful of fresh herbs - preferably a mixture of basil, chervil, thyme and Italian parsley -minced
- Salt and freshly ground black pepper to taste
Nutritional analysis per serving (4 servings)
171 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 1 gram polyunsaturated fat; 19 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 4 grams protein; 875 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat the oven to 450 degrees.
- Step 2
Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick. Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet. Bake until light brown on one side, five to 10 minutes. Turn and bake until light brown on the other side, about five more minutes. Check the eggplant frequently and remove the slices to a plate as they brown.
- Step 3
Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce. Sprinkle with minced herbs and cover with a layer of eggplant slices. Season lightly with salt and pepper. Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.
- Step 4
Bake until crispy and bubbly, about 30 minutes. Serve warm or at room temperature.
- Wine recommendation:Gigonadas or Bandol.
Private Notes
Comments
The recipe for the tomatoe sauce makes much more sauce than needed but freezes well and makes a good basic sauce for pasta too.