Eggplant Gratin

This is another recipe adopted from Ina Gareten's cookbook..Another way to relish eggplants in a cheesy tomato sauce..It is a quick recipe and reall satisfying..

Ingredients

(Source: Barefoot in Paris by Ina Garten)

Eggplants - 3 medium sized ones
Parmesan cheese - 1 1/2 cup
Eggs - 2
Milk - 1/2 cup
Salt to taste
Freshly ground pepper
Marinara sauce - 1 cup
Olive oil for shallow frying the eggplants

Directions

Preheat the oven to 425 degrees.
Shallow fry the eggplants in ol over medium heat, till they are browned on both sides and cooked through..Be careful during this process as it splatters..Transfer the cooked eggplant slices to paper towels and drain..
In a small bowl,mix together the cheese,eggs,milk,slat and pepper..
In a baking dish,place a layer of eggplant slices,sprinkle some cheese,slat pepper and a spoonful of marinara sauce..Next,add a second layer of eggplant,salt,pepper and finally a sprinkling of cheese..
Bake in the oven for about 10 minutes at 425 degrees.Lower the heat to 375 degrees and bake for 20 minutes or until the top is browned..

Serve warm..