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Easy Eggplant Gratin

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"You may be surprised that eggplant gratin is this quick and easy to put together."
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45 m servings 223 cals
Original recipe yields 4 servings

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  • Prep

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  1. Preheat the oven to 400 degrees F (200 degrees C).
  2. Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
  3. Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
  4. Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
  5. Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.

Nutrition Facts

Per Serving: 223 calories; 9.4 g fat; 25.7 g carbohydrates; 12.7 g protein; 76 mg cholesterol; 469 mg sodium. Full nutrition

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