Eggplant Au Gratin

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(1 vote) 1 1

The eggplant in this complete meal can be lightly steamed for a lighter option.

Ingredients

  • 4 to 5 very nice eggplants
  • 1 lb. ground sausage
  • 1 lb. Tomatoes
  • 1/2 lb. grated Gruyere
  • olive oil
  • tarragon

Directions

Dice the eggplant. Sauté over low heat in one or two pans, lightly adding olive oil. Constantly stir, cooking uniformly. When the eggplant has changed color, add salt and pepper, and put them in a large baking dish. Bake for 40 minutes at around 300 F. While you wait, completely reduce the tomatoes. Separately, cook the ground sausage, separating all the pieces. When the eggplant is almost cooked, add the sausage and tomato sauce, stirring to create a uniform mixture. Sprinkle the grated Gruyere and tarragon over the entire dish. Put everything back into the oven on the center rack for 15 minutes.

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Reviews (2)

  • Hi lakelady100,
    I would slice the eggplant, to make it similar to when you make au gratin potatoes. I would also keep the peel on and use the olive oil to saute the sausage and eggplant. Hope that helps!

    Flag as inappropriate ksteed  |  February 18, 2011

  • What does "completely reduce the tomatoes" mean? Peeled or unpeeled? Chopped, diced or sliced? With or without olive oil? You need a little more explanation in the recipe.

    Flag as inappropriate Lakelady100  |  February 17, 2011

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