Eggplant Casserole

Eggplant Casserole

Ingredients

• 2 medium to large eggplant, sliced 1/2″ thick
• salt & pepper
• olive oil
• 1 quart simple tomato sauce
• 3 Tbs. minced chives
• 3 Tbs. minced parsley
• 1 Tbs. thyme leaves
• 12 oz. creme fraiche or heavy cream
• 4 oz parmesan cheese, grated

Directions

Preheat oven to 375.  Season eggplant slices with salt and pepper.  Brush lightly with olive oil.  Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden on both sides.  Set aside while you prepare the creme fraiche.  Place creme fraiche or cream in a small saucepan and bring to a simmer over medium heat.  Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs.  Season with a pinch of salt and pepper and set aside.  Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer.  Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.  Make two more layers of eggplant and sauce, covering the top with tomato sauce.  Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.  Bake uncovered until browned and bubbling, about 25-30 minutes.  Let rest briefly before serving.  Also delicious at room temperature.