Eggplant Gratin

This Classic Eggplant Gratin can be served as a meatless main or perfect as a delicious side dish.

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I was born into a big Irish Catholic family. I also married into a big Irish Catholic family.  So when we get together it is a party. Because my family is so big we love to share the food preparation and usually do some sort of potluck. Some of my family even have signature dishes they like to make. For instance my sister-in-law Mary loves to make deviled eggs.  I do not have a signiture dish per say, but I do love to make a Ragu pasta sauce recipe and usually it is some sort of vegetarian recipe.

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No, I am not a vegetarian, but I have a few family members who are. A few of my relatives live a few hours north of us and they come down every so often. I love to make them feel at home when they are here so I try to make them a Ragu pasta sauce recipe. Also during the Lenten Season, we traditionally do not eat meat on Fridays. This is kind of a great opportunity to try my Ragu Homestyle  on family members that love my meatless meal creations using Ragu pasta sauce.

I also try to make my meals in the slow cooker. It is so convenient and sometimes an oven or microwave is unavailable to heat your food up. This is a wonderful way to keep your food warm.

Here is how I made my dish. I love to serve it with egg noodles.

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Eggplant Gratin

Ingredients:

4 tablespoons oil
1 teaspoon salt
1 teaspoon pepper
3 eggplants sliced
1 jar Ragu Thick and Hearty Roasted garlic
2 eggs
2 cups shredded Italian Cheese blend
1 small container of ricotta cheese
1 teaspoon italian seasonings.
Egg noodles

Directions:

Preheat 350 degrees.
In a large bowl combine oil, eggplant, salt and pepper. Place on a cookie sheet and bake for 15 minutes. Remove and allow to cool. In a medium bowl combine the eggs, ricotta and half the cheese and Italian seasonings. Mix to combine. Pour half Ragu in the bottom of the slow cooker insert. Layer with eggplant slices then 1/3 of the ricotta cheese. Then do another two layers of eggplant and ricotta cheese until it is all used up. Set the slow cooker on high and cook 3-4 hours. Place under the broiler another 10 minutes to crisp up the top.

Peace be with you,

Veronica

Disclosure: This recipe was developed for the lovely folks over at Ragu. All opinions are my own. Thank you for supporting my recipe and site while I work with brands that I adore.

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One Response to “Eggplant Gratin”

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    1
    SunnyDaysNora — May 13, 2016 at 8:48 am

    Yum! I don’t eat much meat myself after spending 6 years as a vegetarian long ago- this looks fantastic! 🙂

    Reply

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