FAVORITE RECIPES

Eggplant Gratin

Makes 1 appetizer or 4 servings.

Japanese eggplant (small, thin, light purple) sliced 1/4" with skin. Fry in olive oil until soft 1-3 minutes. Put one-layer rounds in 8" casserole dish. Top with 1/4 cup whole ricotta or cottage cheese. Do a second layer of eggplant and cover with another 1/4 cup cheese.

Grate 2 T. fresh Parmesan cheese to cover the second layer of ricotta. Cover with 1/4 cup bottled marinera sauce. Then cover with cream sauce. (3 egg yolks, 1/4 cup sugar, 1 T. cornstarch, 1 cup milk.) Mix yolks with cornstarch. Add 1/2 cup milk and stir to remove lumps. Add ano...