Oyster, Eggplant, and Tasso Gratin

• 2 tablespoons butter, plus more for buttering
• Cheesy Bread Crumb Topping (p. 42)
• 1 pint shucked oysters with liquor
• 2 tablespoons flour
• 1/2 cup chicken broth or milk
• 1/2 cup cream
• Salt and pepper
• Hot sauce
• Freshly grated nutmeg
• 1/4 cup olive oil
• 1 medium to large eggplant, peeled and diced (about 2 cups)
• 1 medium onion, chopped
• 2 ounces finely chopped tasso (about 3 tablespoons) (see p. 384)
• 1 garlic clove, minced
• 1 teaspoon each chopped fresh sage and rosemary (for rosemary you may substitute 1/4 teaspoon dried rosemary)

1. Preheat the oven to 400F.
2. Butter a 2-quart baking dish or pie pan, or 46 individual ramekins.
3. Make the Cheesy Bread Crumb Topping.
4. Pour the oysters into a bowl and check for bits of shell.
5. Drain them and reserve the liquid (known as oyster liquor).
6. Strain the liquor through a fine sieve and set aside.
7. Melt the butter in a small saucepan over low heat and whisk in the flour, then add the reserved oyster liquor and broth or milk.
8. Whisking constantly, bring the mixture to a boil.
9. Whisk in the cream, then reduce the heat and simmer gently for about 10 minutes, stirring from time to time.
10. Season the sauce with salt, pepper, hot sauce, and a pinch of freshly grated nutmeg.
11. Remove it from the heat; cover to keep warm.
12. Heat the olive oil in a medium skillet over medium-high heat.
13. Add the eggplant and cook for about 5 minutes, stirring as needed, until lightly browned.
14. Add the onion, tasso, and garlic and stir in the herbs.
15. Cook for an additional 57 minutes, until the eggplant is tender and cooked through.
16. Season with salt and pepper and transfer it to a colander for 5 minutes to drain excess oil.
17. Divide the eggplant mixture among the prepared ramekins or spread into the baking dish.
18. Place the oysters in one layer on top.
19. Drizzle evenly with the sauce and sprinkle on the topping.
20. Bake for 10 minutes, until golden brown and bubbly.

butter, bread, oysters, flour, chicken broth, cream, salt, sauce, nutmeg, olive oil, eggplant, onion, tasso, garlic, sage

Taken from www.epicurious.com/recipes/food/views/oyster-eggplant-and-tasso-gratin-383410 (may not work)