Eggplant and Sweet Potato Gratin
Eggplant and Sweet Potato Gratin
Ingredients
- 1 eggplant, sliced into 1/4 inch rounds
- 2 sweet potato, peeled and sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon thyme, fresh, chopped
- 1 tablespoon butter
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375°F - 2
Brush the eggplant and sweet potato slices with olive oil and season with salt and black pepper.
⏱️ 5 min - 3
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the heavy cream and add the thyme. Bring to a simmer and cook for 3 minutes, stirring occasionally.
⏱️ 3 min - 5
Layer half of the eggplant and sweet potato slices in a 9x13 inch baking dish. Pour half of the cream mixture over the top and sprinkle with half of the Parmesan cheese.
⏱️ 5 min - 6
Repeat the layers with the remaining eggplant, sweet potato, cream mixture, and Parmesan cheese.
⏱️ 5 min - 7
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
⏱️ 40 min•🌡️ 375°F - 8
Allow the gratin to rest for 5 minutes before serving.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Eggplant and Sweet Potato Gratin
Ingredients
- 1 eggplant, sliced into 1/4 inch rounds
- 2 sweet potato, peeled and sliced into 1/4 inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon thyme, fresh, chopped
- 1 tablespoon butter
Instructions
- 1
Preheat your oven to 375°F.
⏱️ 5 min•🌡️ 375°F - 2
Brush the eggplant and sweet potato slices with olive oil and season with salt and black pepper.
⏱️ 5 min - 3
In a small saucepan, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
⏱️ 2 min - 4
Pour in the heavy cream and add the thyme. Bring to a simmer and cook for 3 minutes, stirring occasionally.
⏱️ 3 min - 5
Layer half of the eggplant and sweet potato slices in a 9x13 inch baking dish. Pour half of the cream mixture over the top and sprinkle with half of the Parmesan cheese.
⏱️ 5 min - 6
Repeat the layers with the remaining eggplant, sweet potato, cream mixture, and Parmesan cheese.
⏱️ 5 min - 7
Cover the dish with aluminum foil and bake in the preheated oven for 30 minutes. Remove the foil and bake for an additional 10 minutes until the top is golden and bubbly.
⏱️ 40 min•🌡️ 375°F - 8
Allow the gratin to rest for 5 minutes before serving.
⏱️ 5 min