Eggplant Gratin with Herbs and Creme Fraiche

Eggplant Gratin with Herbs and Creme FraicheFood RecipesJanuary 16, 2014 Comments >

The flavor of this dish was amazing but all of us agreed the texture was a little off.  I think eggplant is a tricky thing to cook and I usually have better luck roasting eggplant than frying it so if I make this dish again I will roast the eggplant in hopes that the texture will be better.  If you end up making this dish let me know how it goes and what your trick was for getting your eggplant cooked perfectly  I am definitely still working on that!  I used cream instead of creme fraiche.





  • 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


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