Meatless Friday Eggplant Gratin

If you get a chance go to Spicie Foodie and check out Your Best Recipes.

Now, on to my post.
A while back my friend Hila made Eggplant Gratin and brought it in to work. One bite and I was hooked. I thought what a wonderful Lent recipe. I put it on my list of things to do.

 I procrastinated.
I often do.
Then I was scouring foodbuzz and saw Cook and Tell. She made Eggplant Gratin too.
 I knew then I had to make this. You should make this too.  
Except I have no desire to stand over a frying pan and fry every piece of eggplant. I am kinda lazy like that.
Sorry.
So, I broiled them instead, easier for me and much more healthy right?
You can fry them if you want. Just saying.

Ingredients
Adapted from Barefoot Contessa
Good olive oil, for frying
3/4 pound eggplant, unpeeled, sliced 1/2-inch thick
1/4 cup ricotta cheese
1 extra-large egg
1/4 cup half-and-half
1/2 cup plus 2 tablespoons freshly grated Parmesan
Kosher salt
Freshly ground black pepper
1/2 cup good bottled marinara sauce
Directions
Preheat the oven to broil..
Cut the eggplant into 1/8 inch slices. sprinkle salt and pepper and olive oil on them toss to combine. Arrange eggplant on a broiler pan. Broil until golden brown. Turn and brown on other side. Set eggplant aside to cool.
Reset oven to 400 degrees.
Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
In a gratin dish (I used a pie plate) place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper
 spoon 1/2 of the marinara sauce.
 Next, add a second layer of eggplant,
 more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
Place the gratin on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.
This is so yummy!