Broiled Eggplant with Feta and Parsley

I had to small eggplants to use, so I went looking online for ideas and came across this. 

Preheat the oven to broil.

Slice eggplant, sprinkle with kosher salt in a colander and let sit in the sink for about 30 minutes- this takes any bitterness and moisture. Rinse, drain, and pat dry.

On a foil lined baking sheet sprinkle liberally with olive oil, salt and pepper. Place eggplant slices on baking sheet and turn eggplant to coat both sides with the olive oil. Sprinkle with more salt and pepper if desired.

Broil until browned, about 8-10 minutes depending how thinly you sliced them. Turning once after one side is browned. Watch carefully, because they can go from a beautiful brown to charcoal color within a minute.

Drizzle with lemon juice, or your favorite vinegar and good quality olive oil and feta cheese. I sprinkled on some  Za'atar spice too.

Eggplant Gratin

Who doesn't love eggplant?! ...well actually I know a lot of people who don't, but if you love eggplant this recipe is for you.

• 3/4 pound eggplant, unpeeled, sliced 1/2-inch thick

• 1/2 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

Preheat the oven to 400 degrees F.

3 egg whites

1 cup fine dry breadcrumbs (use more if needed)

1/4 cup freshly grated Parmesan cheese

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

Preheat oven to 400 degrees. Lightly oil two baking sheets or coat them with nonstick cooking spray. Cut eggplants crosswise into 1/4 -inch-thick slices. In a shallow dish, whisk egg whites with 3 tablespoons water until frothy. In another shallow dish, combine breadcrumbs, 1/4 cup of the Parmesan, salt and pepper. Dip the eggplant slices into the egg-white mixture, then coat with the breadcrumb mixture. (You may need to make more coating mixture, but then discard any leftover breadcrumbs and egg white.) Arrange eggplant slices in single layer on the prepared baking sheets. Bake for 15 minutes, turn eggplant slices over and bake for about 15 minutes longer, or until crisp and golden.

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 each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and 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 gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.