EGGPLANT GRATIN
Serves: 4 to 6, gluten-free 2 lb (907 g or a bit more) small globe or larger oblong eggplants Olive oil 1 small red onion, finely diced 1 plump clove garlic, minced 1/2 tsp (2.5 mL) herbes de Provence or 1 tbsp (15 mL) marjoram leaves, chopped 2 1/2 lb (1.13 kg) ripe full-sized tomatoes peeled, seeded and chopped or 2 cups (500 mL) crushed canned tomatoes Sea salt and fresh pepper 2 eggs 1 cup (250 mL) ricotta 1/4 cup (60 mL) milk 1 good pinch saffron threads, crumbled and soaked in 1 tbsp (15 mL) hot water 1/2 cup (125 mL) freshly grated Parmigiano-Reggiano 10 basil leaves, torn into pieces
1. Heat the oven to 400 F (205 C). 2. Cut the eggplants in half, lengthwise. For one large eggplant, cut it in quarters. Slice each piece crosswise about 1/2 inch (1.25 cm) thick. Brush the slices lightly with the oil, set them on a sheet pan, then bake until the bottom sides have browned, about 15 minutes. Turn them over and brown the second side; this often takes less time, so check after about 8 minutes. When the eggplant is done, remove it from the oven and reduce the heat to 350 F (175 C).
3. To make the tomato sauce, peel, seed and chop tomatoes. Warm 2 tbsp (30 mL) of olive oil in a skillet. When hot, add onion, garlic, and herbes de Provence (crushed first between the fingers) or the fresh marjoram.
4. Stir to coat the onion with the oil, then reduce the heat to medium-low, and cook slowly until it is soft, 12 to 15 minutes.
5. Add the tomatoes, raise the heat and cook, stirring occasionally, until the liquid has cooked off and the sauce is fairly thick. Season to taste with salt and pepper.
6. To make the custard, whisk the eggs and stir in the ricotta, milk, saffron and Parmigiano-Reggiano. Season with a few pinches of salt and pepper.
7. Choose an earthenware casserole with 2-inch (5-cm) sides and an 8-cup (2-L) capacity. An oval dish 8 inches (20 cm) wide at the centre and about 12 inches (30 cm) long, allows the ingredients to spread to a thin layer.
8. Spread a cup of the sauce in the dish and then set down a layer of eggplant. Season with salt and pepper. Scatter half the torn basil over the surface. Dab about 1/4 cup (60 mL) of the sauce over the eggplant and then make another layer of eggplant, season with salt and pepper and the torn basil, and cover with the rest of the tomato sauce.
9. Pour the custard over and bake until it has gently swelled and is browned in places, about 40 minutes. Remove from the oven. Let stand for 10 minutes.