>> EGGPLANT GRATIN
INGREDIENTS (serves 10) · · · · · · · ·
5 Smalls Spanish Onion 10 cups Fairway Olive Oil 1/2 cup + 2 tablespoons Fairway Olive Oil 5 Larges Eggplant, sliced into 1/2 inch rounds 1 tablespoon + 2 teaspoons Herbs de Provencce 10 cups Fairway Tomato Sauce 2 1/2 cups Shredded Gruyere Salt & pepper, to taste
DIRECTIONS Preheat oven to 350 degrees. Over medium heat, sauté onion in EVOO until golden brown, about five minutes, stirring frequently. Remove onion and set aside. Add remaining olive oil to pan, and increase heat to medium-high. Fry eggplant in olive oil for 2 minutes on each side, or until golden brown, with care not to overcrowd the pan—fry in batches if space does not permit. Remove from oil and drain thoroughly in a colander. Place in a bowl with sautéed onions, salt, pepper, and herbs de Provence. Add tomato sauce and mix. Layer eggplant mixture in oven-safe dish. Sprinkle with gruyere. Bake at 350 degrees for 15 minutes or until hot and bubbling. Serve, preferably with good, crusty bread.
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