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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Okra and Eggplant Gratin Recipe

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This recipe for Okra and Eggplant Gratin is from BPI Family & Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lbs eggplant thinly sliced
1/2 to 1 c kosher salt
1 lb fresh okra pods or 12 oz bag frozen sliced okra defrosted to room temperature
2 c Crushed tomatoes (canned is great)
3 c Grated cheddar cheese
2 c Heavy cream
1 cup crushed Ritz crackers
3 tbsp melted butter (salted)
Directions:
Directions:
Slice eggplants as thinly as possible (1/8-1/4 inch) and spread out on a cookie sheet. Sprinkle liberally with kosher salt and let stand for 45 minutes, then rinse all salt off with cold water and drain on paper towels. This helps eggplants to release bitterness.

Preheat oven to 350 degrees. Place some of the eggplants in a single layer in a 10-by-13 baking dish. Scatter slices of okra evenly on top of the eggplant, then drizzle with some tomatoes. Sprinkle with some of the grated cheese.

Repeat until all the eggplant, okra, tomatoes, and cheese are used. Pour heavy cream over the layers.

To make bread crumbs, crush Ritz crackers and add to melted butter. Mix and crumble over the dish evenly. Cover with Aluminum foil and bake for 45 minutes.
Eggplant should be fork tender.

Remove foil and bake additional 5 minutes to brown topping. Divide into small bowls and serve immediately.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
65 min prep 50 min cooking time

 

 

 

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