Vegetarian

Eggplant Gratin With Saffron Cream YUM takes several minutes to prepare.

Eggplant Gratin With Saffron Cream YUM takes several minutes to cook.

Eggplant Gratin With Saffron Cream YUM makes 8 servings.

The ingredients for Eggplant Gratin With Saffron Cream YUM are:

85 Mozzarella Cheese, whole milk
85 Romano Cheese
2 medium Egg, fresh, whole, raw
0.50 tsp Pepper, black
0.50 tsp Thyme, ground
1 tbsp Olive Oil
900 Eggplant, fresh
1 clove Garlic
1 small Onions, raw
150 gram(s) Juhayna skimmed
185 grams Cottage Cheese, 1% Milkfat
900 grams Red Ripe Tomatoes

Here is how you make Eggplant Gratin With Saffron Cream YUM:

DirectionsSLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them lengthwise, then cutinto 1/2 or 1/4 rounds, about 1/2-inch thick. Grill or roast eggplants until tender and slightly golden. FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes. Season totaste with salt and pepper. If tomatoes are on the acid side, add sugar to taste.FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk andromano cheese. Season with salt and pepper, then stir in saffron with liquid.FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add Mozzarella. Make another basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown.Remove from oven and allow to rest a few minutes before serving.

The nutritional information for Eggplant Gratin With Saffron Cream YUM is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 185.1

• Total Fat: 8.9 g
• Cholesterol: 61.3 mg
• Sodium: 317.6 mg
• Total Carbs: 15.4 g
• Dietary Fiber: 4.3 g
• Protein: 12.9 g