This is going to be a quick & dirty post – only because we are completely swamped right now. I do want to tell you all about this fantastic Barefoot Contessa recipe, that has become part of the Recession/Depression Dinner series….
We are big eggplant fans as you can do so much with it, from appetizers, to sides and main dishes (and even the famous “Ape Diet”) You can roast it, bake it or grill it. We, actually I, love gratins – warm and gooey with comfort written all over them. I love the traditional potato ones, as well as squash, tomato and even cauliflower. It is really a great veggie to add to your recession/depression proof meals!
I normally make gratin with layers of veggies, Parmesan and lots of bechamel sauce. This recipe used a mixture of ricotta, Parmesan and cream and pre-made marinara sauce, I found a great organic one at Whole foods. I grilled (using the grill pan) the eggplant slices in very little olive oil and then made layers using the sauce and ricotta mixture, finishing the top with a sprinkle of Parmesan. Baked for 25 minutes, until golden and bubbly. Definitely quick and easy. Not so mention delicious. I served it with a simple tossed green salad. Very nice vegetarian meal.
$ 13.27 for 6 servings. Dinner and lunch for the next day as well as two extra servings for the freezer.