Eggplant gratin

Ingredients

• 800 g Eggplant, sliced in 0.5cm thick rounds
• 300 ml Half and half cream
• 190 g Fresh ricotta cheese
• 100 g Parmesan, grated
• 2 tbsp Bread crumbs
• 1/2 tsp Fine sea salt

Method

1. Heat oven to 200C.
2. Heat some oil in a skillet over medium heat.
3. Add eggplant slices and cook for 5 minutes, or until browned.
4. In a small bowl, beat the ricotta, half and half, 3/4 of parmesan, and some salt.
5. Place a layer of eggplant in a greased baking dish, sprinkle with some parmesan, and pour over half the ricotta mixture.
6. Top with a second layer of eggplant slices, half the ricotta mixture, and remaining parmesan.
7. Sprinkle with breadcrumbs.
8. Bake the gratin for 25-30 minutes or until golden brown.
9. Serve warm.