I prepared the Barefoot Contessa’s Eggplant Gratin for dinner one night. The next day, David was scooping the leftovers on a crostini and eating it as an appetizer with cocktails. I am always looking for new and different appetizers, so I tweaked the recipe and made a dip. It is delicious. Here is how I make it.
Slice a ¾ – 1-pound unpeeled eggplant into ½ inch slices. Heat about 1/8 inch of olive oil over medium heat in a large skillet until almost smoking. Add several slices of eggplant and cook until they are evenly browned on both sides and cooked through, about 5 minutes. Transfer to paper towels and cook the remaining slices, adding more oil, as necessary. When the eggplant is cool enough to handle, cut into medium-sized cubes. In a small bowl, mix ½ cup of ricotta cheese, 1 egg, ¼ cup of freshly grated parmesan cheese and a dash of salt and pepper.
Divide half of the eggplant between 2 5 ½ inch ramekins. Sprinkle with salt, pepper, and Parmesan cheese. Spoon good marinara sauce over and divide the remaining eggplant between the 2 ramekins. Sprinkle with salt and pepper and divide the ricotta mixture between the 2 ramekins. Sprinkle each ramekin with a tablespoon of grated parmesan, place on a small sheet pan and bake in a 400- degree oven for 25 – 30 minutes or until the custard is set. Serve at room temperature with crostini.
I hope you will try this. I served it at a party recently and people loved it. Enjoy!