Eggplant and Tomato Gratin
Indulge in the comforting layers of a classic Eggplant and Tomato Gratin, a dish that celebrates the vibrant flavors of summer with every savory bite. This Mediterranean-inspired casserole combines tender, golden-browned eggplant, juicy ripe tomatoes, and fragrant garlic, all nestled under a crisp, cheesy breadcrumb topping. Fresh basil adds a burst of herbal freshness, while Parmesan and mozzarella cheeses lend creamy, melty richness to every forkful. Perfect for weeknight dinners or an elegant vegetarian side dish, this recipe is as easy to prepare as it is satisfying—ready in just 60 minutes with simple pantry staples. Serve this oven-baked delight warm alongside crusty bread or a crisp green salad for a meal that’s both hearty and wholesome. Keywords: eggplant gratin, tomato gratin, vegetarian casserole, Mediterranean recipe, baked eggplant.
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Recipe Information
Ingredients
- 2 medium eggplants
- 4 medium ripe tomatoes
- 3 tablespoons olive oil
- 3 cloves garlic
- 1 bunch fresh basil
- 1 cup Parmesan cheese
- 1 cup breadcrumbs
- 1 cup mozzarella cheese
- 1 teaspoon salt
- 1 teaspoon black pepper
Instructions
Preheat the oven to 375°F (190°C).
Slice the eggplants into 1/4 inch thick rounds and sprinkle both sides with a pinch of salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry with a paper towel.
Slice the tomatoes into 1/4 inch thick rounds and set aside.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices in batches and cook for 2-3 minutes on each side until lightly browned. Add more oil if needed. Set aside.
Mince the garlic and chop the basil finely. In a small bowl, mix the Parmesan cheese, breadcrumbs, minced garlic, and half of the chopped basil.
Grease a baking dish with the remaining tablespoon of olive oil. Begin layering: start with a layer of eggplant slices, followed by a layer of tomato slices. Sprinkle with a bit of salt, pepper, and some of the breadcrumb mixture. Repeat until all eggplant and tomatoes are used, finishing with a breadcrumb layer on top.
Sprinkle the mozzarella cheese over the top layer evenly.
Bake uncovered in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.
Garnish with the remaining chopped basil before serving. Allow the gratin to cool slightly before serving.
Nutrition Facts
Calories |
1780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 101.6 g | 130% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 162 mg | 54% | |
| Sodium | 5527 mg | 240% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 29.6 g | 106% | |
| Total Sugars | 40.2 g | ||
| Protein | 86.0 g | 172% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 1902 mg | 146% | |
| Iron | 10.1 mg | 56% | |
| Potassium | 2818 mg | 60% | |
*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.
