Nothing makes me miss having a garden like eggplant does. Last summer, and the summer before it, I had a few eggplant seedlings that just exploded in the July heat — it was always fun to grill homegrown eggplant and squash with the roommates and friends at our summer barbecues!
Eggplant is one of my go-to dishes for dinners and work lunches — it’s relatively cheap, you can find it at every grocery story, and it makes a great pasta substitute when you’re craving lasagna, but cutting back on carbs.
Anyway, lots of photos, light on words, today.
Spinach and Eggplant Gratin
1 large eggplant
2 to 3 cups basic tomato basil sauce
Spinach, fresh or frozen
1/2 cup cream or whole milk
2 cups mozzarella or parmesan cheese
salt and pepper
Preheat your oven to 350 degrees.
Slice your eggplant into half-inch rounds, and lightly rub with salt. Let sit for about 10 to 15 minutes, and then heat a cast iron skillet. In batches, heat your eggplant slices, cooking until each side lightly browns.
When you’re all through, spoon a cup or so of tomato sauce into a baking dish. Arrange a layer of eggplant on top of the tomato sauce.
In a small saucepan, heat the cup of cream or milk, and add in the spinach. One it comes to a boil, immediately remove from heat. Spoon the spinach out, layering on top of the eggplant. Pour the milk/cream over the spinach.
Then, add another layer of eggplant slices, until you’re all out of eggplant. Pour the remainder of the tomato sauce, and then top with parmesan or mozzarella cheese.
Bake for 40 minutes.