Eggplant Gratin in Parmesan Custard
 
 
Eggplant and cream come together in this rich and delicious eggplant gratin with parmesan custard.
Yield: 4-6 servings
Ingredients
  • 2 lb eggplants, peeled and diced
  • 1½ tsp salt, divided
  • 1 cup Silk original soy milk
  • 2 eggs
  • 1 cup parmesan cheese
  • black pepper, to taste
  • 4 tbsp olive oil, divided
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 1 lb heirloom tomatoes, coarsely chopped
Instructions
  1. Heat oven to 375. Grease an 8x10-inch baking pan or Dutch oven. Set aside.
  2. In a large colander, toss the eggplant with 1 tsp of salt. Let rest while you prepare the rest of the vegetables.
  3. In a mixing bowl, whisk together the soy milk, eggs, and parmesan cheese. Set aside.
  4. Pat the eggplant dry. In a large nonstick or cast iron skillet, heat 2 tbsp olive oil. Add the eggplant to the pan and saute for 10-12 minutes or until golden. Remove from the skillet to a large bowl and set aside.
  5. Wipe out the pan and heat the remaining olive oil. Saute the onion for 4-5 minutes, or until golden. Add in the garlic and remaining salt. Saute for 30 seconds. Pour in the eggplant and tomatoes. Let simmer for 5 minutes. Pour into the prepared baking pan.
  6. Pour the parmesan custard over the pan and stir to combine. Season to taste with salt and black pepper.
  7. Bake for 30 minutes or until starting to brown on top. Let cool for a few minutes before serving.
Notes
Adapted from Vegetable Literacy: Cooking and Gardening with Twelve Families from the Edible Plant Kingdom, with over 300 Deliciously Simple Recipes
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2014/09/eggplant-gratin-parmesan-custard.html