Eggplant Gratin With Feta Cheese

• Vegetarian
• Gluten free

• Produce

  • 4 Basil, leaves
  • 1 tbsp Chives
  • 2 Eggplants
  • 1 tsp Thyme, leaves

• Condiments

  • 1 Tomato sauce, good

• Baking & Spices

  • 1 Salt

• Oils & Vinegars

  • 1 Olive oil

• Dairy

  • 1/2 cup Creme fraiche
  • 3 oz Feta cheese
  • 3/4 cup Gruyere cheese, grated
  • 1/2 cup Half and half

Found on lavenderandmacarons.com

Description

Ingredients

• 2 eggplants, sliced ½ inch thick
• ½ cup Crème fraîche
• ½ cup half and half
• 3 oz Feta cheese, crumbled
• 1 teaspoon chopped thyme leaves
• 1 tablespoon chopped chives
• 4-6 basil leaves
• ¾ cup Gruyere cheese, grated
• good tomato sauce
• olive oil
• salt, pepper

Directions

• Preheat the oven to 375 F.
• Place sliced eggplant on a parchment lined baking pan (you might need to use 2 pans). Sprinkle both sides with salt and pepper and brush with olive oil.
• Bake for about 20 minutes until eggplant is tender.
• Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from the heat. Stir in thyme and chives and set aside.
• In 2.5-quart baking dish or gratin dish spread tomato sauce to cover the bottom. Place eggplant slices. They can slightly overlap each other. Spread tomato sauce once again and sprinkle with ¼ cup of Gruyere cheese. Scatter 1-2 torn basil leaves over the sauce.
• Continue layering with remaining eggplant, sauce and basil.
• Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese.
• Bake for 15-20 minutes until bubbly and the top is browned.
• Serve warm.