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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 c, 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 2 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.
Tags: casserole, dinner, eggplant, farmhousedelivery, french, gratin, side, veg, vegetarian
https://recipes.farmhousedelivery.com/eggplant-gratin-with-herbs-and-creme-fraiche/