Cheeseless Eggplant Aubergine Gratin
Savor the wholesome comfort of a **Cheeseless Eggplant Aubergine Gratin**, a dairy-free take on the classic dish that doesn't skimp on flavor. Perfect for vegetarians and plant-based eaters, this gratin layers tender, golden-fried eggplant slices with a robust garlic and basil tomato sauce, topped with a crisp, paprika-spiced panko breadcrumb crust. The absence of cheese lets the natural sweetness of the eggplant and the herbal aroma of fresh basil shine through, making it a light yet satisfying option for weeknight dinners or special occasions. Easy to prepare in under an hour, this oven-baked dish is a guilt-free indulgence that pairs beautifully with a side of crusty bread or a fresh green salad. Whether you're looking for a healthier version of gratin or a new way to enjoy aubergine, this recipe is a must-try!
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Recipe Information
Ingredients
- 3 pieces Eggplants (medium-sized)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Garlic cloves (minced)
- 2 cups Crushed tomatoes
- 0.5 cup Fresh basil leaves (chopped)
- 1 cup Panko breadcrumbs
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds. Sprinkle them lightly with salt and set aside for 10-15 minutes to draw out excess moisture. Pat them dry with a clean kitchen towel or paper towels.
In a large skillet over medium heat, add 2 tablespoons of olive oil. Cook the eggplant slices in batches, frying each side for 2-3 minutes until lightly golden. Set aside on a plate.
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the crushed tomatoes, chopped basil, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
In a bowl, mix the panko breadcrumbs with dried oregano and paprika. Stir until the breadcrumbs are evenly coated with the seasonings.
In a baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange a layer of eggplant slices on top, followed by more tomato sauce. Repeat the layers until all the eggplant and sauce are used, finishing with a layer of sauce.
Sprinkle the seasoned panko breadcrumbs evenly over the top layer of sauce.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crisp and the gratin is bubbling around the edges.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional basil if desired.
Nutrition Facts
Calories |
322 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.8 g | 19% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 721 mg | 31% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 9.6 g | 34% | |
| Total Sugars | 14.8 g | ||
| Protein | 7.2 g | 14% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 73 mg | 6% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 948 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
