I don't know about you, but some of the food I prepare is a result of what's about to near its expiration date. In this case, it was a container of crème fraîche in the fridge. It was a brand new package and I couldn't bear to throw it out unopened. Yet I was leaving for a trip and knew if I didn't use it before I left, it would be wasted.
Remembering a recipe I had seen a while back that involved eggplants and crème fraîche. I had to give it a try. It did not disappoint. This recipe contains parmesan, but it's not eggplant parmesan. The crème fraîche turns it into a creamy gratin and it's a nice change from the classic dish. It's a great recipe to prepare ahead of time and even freeze for the future.
Slice the eggplant and smear both sides with some olive oil.
Place on the grill when it becomes hot, and grill the slices until there are nice grill marks and the eggplants are cooked through.
Make the cream sauce using the crème fraîche and the herbs.
Assemble the gratin, alternating eggplant slices, tomato sauce, and parmesan cheese.
Sit down to a delicious dinner.