Eggplant Gratin With Feta Cheese

Ingredients

• 2 eggplants (, sliced 1/2 inch thick)
• 1/2 cup Crème Fraîche
• 1/2 cup half and half
• 3 oz Feta cheese (crumbled)
• 1 tsp thyme leaves (chopped)
• 1 tbsp chives (chopes)
• 4-5 basil leaves
• 3/4 cup Gruyere cheese (grated)
• 1/2 cup tomato sauce
• 3 tbsp olive oil
• salt, pepper (to taste)

Instructions

1. 1

   Preheat the oven to 375 F.

2. 2

   Place sliced eggplant on a parchment lined baking pan (you might need to use 2 pans). Sprinkle both sides with salt and pepper and brush with olive oil.

3. 3

   Bake for about 20 minutes until eggplant is tender.

4. 4

   Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from the heat. Stir in thyme and chives and set aside.

5. 5

   In 2.5-quart baking dish or gratin dish spread tomato sauce to cover the bottom. Place eggplant slices. They can slightly overlap each other. Spread tomato sauce once again and sprinkle with 1/4 cup of Gruyere cheese. Scatter 1-2 torn basil leaves over the cheese.

6. 6

   Continue layering with remaining eggplant, sauce and basil. Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese.

7. 7

   Bake for 15-20 minutes until bubbly and the top is browned. Serve warm.