Eggplant Gratin with Herbs and Creme Fraiche

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www.jodyhorton.com

Late-summer crops are always full of memories.  Perhaps because I spent so much of my childhood summers in Louisiana with my grandparents, or perhaps just because summer cooking took over my grandmother’s life and filled her house with the steamy scents of roasting okra and frying catfish, or perhaps because summer afternoons were spent among endless jars of pickled okra, tomatoes, and peach preserves.  These are the taste memories that are strongest for me, and summer is the time I most often remember that I am a Southern girl, one who grew up on the sandy soil of Southwest Louisiana.

Not long ago, I discovered the lush and deeply evocative writing of Edna Lewis.  Her classic, The Taste of Country Cooking, is a gorgeously written history (in the guise of a cookbook) of a vanished time and place. Lewis, the granddaughter of freed slaves who went on to become a hugely successful New York city chef, recounts growing up in Freetown, Virginia—a place and time captured for us in the gorgeous prose and dreamy amber of her memory. Her recipes and stories are divided into seasons, and she recounts the joys of the first asparagus in spring—the taste must have been so alive, so green after months of winter when the ground yielded nothing fresh to eat. She talks about catching shad—fish that came from the ocean to the inland waterways to spawn in the spring. That was the only fish they ever had, and it only appeared in the spring. It was such a treat that it was served for breakfast. Summer brought watermelon cooled in the spring, and hand-churned ice cream. Fall brought earthy root vegetables and game, while winter meant long evenings near the fire and long-simmered holiday dinners. Each season had its rhythms, its joys, its celebrations, and its inevitable losses as one season waned to make room for the joys of another, the pain of loss forever salved by the glorious recompense of nature.

Read Edna Lewis and remember that summer is a season to be celebrated too.  As enchanted as I often am with the cuisines and dishes of far-off places, and while many writers assert that the United States has no food traditions or culture of its own, I am truly grateful to Miss Lewis for reminding me that I am from a place that has deep roots and taste memories, a place I am forever glad to call home.

Eggplant Gratin with Herbs and Creme Fraiche

2 medium to large eggplant, sliced 1/2″ thick

salt & pepper

olive oil

1 quart simple tomato sauce

3 Tbs. minced chives

3 Tbs. minced parsley

1 Tbs. thyme leaves

12 oz. creme fraiche or heavy cream

4 oz parmesan cheese, grated

Preheat oven to 375.  Season eggplant slices with salt and pepper.  Brush lightly with olive oil.  Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden on both sides.  Set aside while you prepare the creme fraiche.  Place creme fraiche or cream in a small saucepan and bring to a simmer over medium heat.  Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs.  Season with a pinch of salt and pepper and set aside.  Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer.  Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.  Make two more layers of eggplant and sauce, covering the top with tomato sauce.  Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.  Bake uncovered until browned and bubbling, about 25-30 minutes.  Let rest briefly before serving.  Also delicious at room temperature.

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Posted in Vegetable & Side Dishes

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100 thoughts on “Eggplant Gratin with Herbs and Creme Fraiche”

    • farmhousetable on said:

      ha! thank you so much. I have family standing in line to kill me if I ever suggest opening a restaurant again . . .

      Reply ↓
  2. Yvette Burtschell on said:

    As always, yummy looking food, excellent writing, and a very touching piece. I definitely want to check out Edna Lewis now! Thank you!

    Reply ↓
  3. Barbara Tennyson Crawford on said:

    Yum that looks great. Does your simlpe tomato sauce have a recipe too> I want to try this next weekend when I’ll be with friends. I love the writing of this blog. Even though I am aware of the scenarios, it always brings a new smile to my face each time, as memories often do-

    Reply ↓
      • Francielly on said:

        We had an eggplant in our share last week and I just made baba gasuonh last night. I didn’t really have a recipe but I pretty much did exactly what you did and just added a little chili powder. I couldn’t believe how good it was!

        Reply ↓
  6. Susan McGeehan on said:

    I loved this post, so glad I stumbled upon this blog!! As much as I love creme fraiche, I’ve been trying to find lower fat recipes so I substituted whole yogurt instead and sacrificed some texture, but it was still amazingly tasty!! Thanks for sharing!

    Reply ↓
  8. peppergrass on said:

    Love your blog, and I am going to make this recipe today! Of course there is always one ingredient from any recipe that I seem to be missing, so I’ll be running off to the store shortly. Got some lovely white and Asian eggplants from the farmers market over the weekend – I’m recently learning that I like eggplant. Creme fraiche is hard to find here, so I’ll be using heavy cream, and I’m also cobbling together a tomato sauce from some leftover spaghetti sauce and tomato paste. LOVE your photos! I agree, America does indeed have a rich food tradition – even if it is largely borrowed and cobbled together from other traditions. And that cookbook recommendation is definitely going on my list! I wonder if they have it at my library…..

    Reply ↓
  10. Jen Logan on said:

    My husband doesn’t eat eggplant but I think if I put enough cheese on it he might give it try! Did you sweat the eggplant first? I didn’t see it in your notes but I may have missed it.

    Reply ↓
  15. Janna on said:

    I made this last night and it is now my family’s favorite eggplant dish. I had to blog about it and link back to your site. I came across Edna Lewis on another blog and made a variation of her Busy Day Cake, I must read her. Thank you your beautiful pictures and recipes. They inspire a sense of nostalgia for something I’m not sure I ever knew.

    Reply ↓
  21. Ambika on said:

    The gratin looks yummy! Love the idea of using eggplants, somehow I never thought of it! The photos are gorgeous. You have a wonderful blog, nice to meet you 🙂

    Reply ↓
  24. Kelly dickinson on said:

    I discovered Miss Lewis years ago as well , Amd was captivated with the simplicity of her cooking of her stories. Her cookbook is a book of comfort and the joy of food! Not too long ago while browsing in a bookstore in Natchez . I found another cookbook by Miss Lewis. Can’t recall the name but it feature her and another chef….probably can google it . Anyway, thanks for the recipes from one Louisiana girl to another ! (:

    Reply ↓
  26. Jenna Wieder on said:

    This was divine!! Only change I made was using light Boursin with Garlic and Herbs with some milk for the white sauce because that’s what I had on hand. I added a smashed garlic clove and some roasted red peppers to the sauce as well. I also did half with zucchini because I only had one eggplant. SO GOOD!! Thank you so much 🙂

    Reply ↓
  27. Colleen on said:

    I also found this on Pinterest and had to take a peek as I make a delicious Eggplant Parmesan! I am definitely going to give this a try because it looks extra delicious and change IS good! And thanks to everyone for all your hints! Miss Lewis sounds enchanting and I am going to find that book! I’m also bookmarking the blog!

    Reply ↓

  29. Pingback: Italian Eggplant Cassarole | Watch Dawn Work

  31. Pingback: Eggplant Gratin with Herbs & Creme Fraiche « Stephanie in the Kitchen

  32. Nikki on said:

    What an incredibly tasty meal!!! Made it the first time with heavy cream, the second with Greek yogurt; either way, it’s fabulous! I found slicing the eggplant 1/4″ instead of half worked better for cooking time. And I’ve never cooked eggplant with the peeling, but it was so tender (and no doubt more nutritious!) Thanks for sharing 😀 This Louisiana girl is DE-lighted 😉

    Reply ↓
  33. Jill on said:

    Has anyone tried adding an egg to the cream sauce, or any other tricks to thicken the dish? I’ve made it with cream and again with creme fraiche, and it was a little soupy.

    Reply ↓
  36. Club Dine In! on said:

    I’ve made this dish several times now… I love how easy it is to make. I’ve even made smaller batches and frozen them for those emergency days. I like the eggplant gratin over quinoa or topped with poached eggs. Actually, the combinations are endless. Thank you.

    Reply ↓
  37. Della on said:

    Tried it and loved it! I’ll make this again and double it!
    I did not pre-cooked the cream, but left the eggplants and the tomato sauce cook a little longer.
    Thanks for the recipe!

    Reply ↓
  38. Alvin on said:

    I made this last night for family dinner but I added 5 garlic cloves in the cream Fraiche and serve with pasta ! I’m going to make it again very soon 🙂 thank for the recipe !

    Reply ↓
    • farmhousetable on said:

      That sounds good! The eggplant soaks up quite a bit, but it is pretty saucy. You could also serve on top of grilled bread.

      Reply ↓
  42. Kathleen on said:

    I love your pictures, your blouse! And any veggie dishes….this is one of our favorites in a little different recipe! Thanks for the elaborate pictures showing exactly how you made this.

    Reply ↓
  43. Gena on said:

    Such a beautiful and hearty looking dish! Bought the ingredients and making it this week. I am thrilled to give it a try. Thank you for blogging it. Happy eats!

    Reply ↓
  45. Mary Wakefield on said:

    I just made this for dinner. I could have made a double batch and it would have all been gone. This is a new family favorite. Thanks!

    Reply ↓

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  47. Christie on said:

    I am going to try to make this one night this week. I can’t wait! However, the link for the simple tomato sauce does not seem to be working. Can you help? Thanks!

    Reply ↓
  49. Toni Clark-Moulthrop on said:

    Can’t wait to try this. Your descriptions of the foods you remember as a Southern girl from Louisiana are so similar to mine as a young girl in western Georgia. My grandfather migrated from Italy to Georgia, and always had a huge garden. I would give my right arm for the eggplant he grew – and which I refused to eat as a girl! Thanks for the recipe

    Reply ↓
  50. Editor on said:

    I just made this tonight. I found a photo of this eggplant dish on Pinterest, which linked to this page where I found the recipe. I must say… I am so happy that you have posted this! It is absolutely delectable! I made it for my boyfriend, who is a vegetarian — I am not, and haven’t ever made anything like this before — and he, and everyone at our dinner party said it was the best they have ever had. I will note that I did not use minced chives or parsley. Instead, I used Thyme and Rosemary and instead of basic tomato sauce I used garlic and basil tomato sauce. I can’t recommend this dish enough!

    Reply ↓
    • farmhousetableblog on said:

      Hey Becky- sorry that link was lost in internet limbo land for a bit- here is that recipe though.. enjoy!!

      1/4 cup extra virgin olive oil
      1 1/2 teaspoons crushed red pepper flakes
      1/2 teaspoon fine grain sea salt
      3 medium cloves of garlic, finely chopped
      1 28-ounce can crushed red tomatoes
      zest of one lemon

      Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste. If the sauce needs more salt add it now. Stir in the lemon zest.
      Makes about a quart of tomato sauce.

      Reply ↓
  52. Jennifer E Wiley on said:

    Dang and i had eggplant tonight for supper and i was tring to figure out all week what i was going to fix with it o well a little to late know as i fried it but i will most defantanly try this soon as i love eggplant.

    Reply ↓
  53. Emily on said:

    Hello! I made this once before and loved it!! We had no left overs, which is an accomplishment in my book! Anywho, I was coming back to look at the recipe again to make ( I didn’t write it down and I can’t remember recipes to save my life) and the link to the simple tomato sauce isn’t working. 🙁 I’m sure I could use something else, but I don’t want to chance messing up this wonderful recipe! Is there any way you could re-post the tomato sauce recipe? It would be greatly appreciated! 🙂 Thank you so much!

    Reply ↓
    • farmhousetableblog on said:

      Hey Emily! We are so glad you loved this dish! I’ll just post the recipe here for you 🙂
      Let us know how it goes!!!

      1/4 cup extra virgin olive oil
      1 1/2 teaspoons crushed red pepper flakes
      1/2 teaspoon fine grain sea salt
      3 medium cloves of garlic, finely chopped
      1 28-ounce can crushed red tomatoes
      zest of one lemon

      Combine the olive oil, red pepper flakes, sea salt, and garlic in a cold saucepan. Stir while you heat the saucepan over medium-high heat, saute just 45 seconds or so until everything is fragrant – you don’t want the garlic to brown. Stir in the tomatoes and heat to a gentle simmer, this takes just a couple minutes. Remove from heat and carefully take a taste. If the sauce needs more salt add it now. Stir in the lemon zest.
      Makes about a quart of tomato sauce.

      Reply ↓
  55. Ama on said:

    Thanks for the inspiration! I love eggplant parmesan and your recipe is excellent! Made it last night and my husband couldn’t get enough 🙂

    Reply ↓

  56. Pingback: Eggplant Casserole | Day by Day Gluten Free

  58. Lucy on said:

    Nice take on one of my Italian favourites; I like the use of creme fraîche. Next time I see eggplant, I will buy it and make this. Thank you.

    Reply ↓
  60. Ashley on said:

    I made this recipe tonight and OMG it was AMAZING! It was creamy, filling and wonderful! We made noodles with olive oil, garlic and basil on the side. Thank you!

    Reply ↓

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  62. Tapiwa on said:

    Thank you so much for this recipe! I’ve been trying to go meatless, taking my entire extended family with me. I first made it for me and my boyfriend and we couldn’t get enough of it. I also made it for some visiting relatives who were about to order out. I whipped it up in no time and they were thoroughly impressed. My uncle loved it so much and didn’t miss the meat at all! I make it once a week now.

    So, for the past three summers the bf and I have been growing a lot of our own food. So, I decided to try it with our homegrown zucchini and herbs. OMG! it was also amazing! With both dishes, the leftovers (if there are any) taste even better. Side note: I’ve used the Classico Tomato & Basil sauce occasionally. It compliments the recipe very well.

    Reply ↓
  64. Ms GraysonGen on said:

    Have just adapted this luscious looking recipe: here in the southern hemisphere it is our autumn and the eggplants are gifted from neighbour to neighbor like weeds. Grilled the eggplants instead of fried and (shock horror) cottage cheese instead of creme fraiche. Quick and easy. Hope it works. Thank you for the inspiration!!!

    Reply ↓
  66. Samantha on said:

    what does everyone serve this with? Is it a stand alone dish? I’m new to the whole housewife thing and could use a couple pointers 🙂

    Reply ↓
  68. Christine on said:

    This dish was delish. This is a keeper. I did not have creme fraiche, so I used half yogurt/half sour cream instead. For my simple tomato sauce, I used my pizza sauce that I make: 28 oz crushed tomatoes, 1 Tbsp garlic powder, 1/2 tsp dried basil, 1/2 tsp dried thyme, 1/4 tsp red pepper flakes (or to taste), 1/4 tsp pepper, 1/2 tsp salt, 1 Tbsp red wine vinegar, 1 Tbsp lemon juice. I thought it was close enough to the recipe provided.

    Reply ↓
  70. Lindsay on said:

    I just made this and it was amazing!!! Used basil parsley and chives because that’s what I had in the garden. My boyfriend is still running around saying mmm that was so good. Licked the plate clean. Will absolutley make this again and again! Thanks:)

    Reply ↓
  71. Jenna on said:

    My word, this was good! Followed this recipe exactly, and it turned out as pretty as the pic, and every bit as delicious as you think it is. It’s a keeper. Thank you!

    Reply ↓
  73. Rhonda on said:

    Sounds wonderful! Do you ever post the nutritional content of your recipes? I carefully watch what I eat, and would love to see how it breaks down. Thanks

    Reply ↓
  74. Kimberly Wood on said:

    A great go- to summer recipe! I’ve made this at least six times and everyone loves it. Started to add basil instead of thyme since I grow the basil.

    Reply ↓

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