Eggplant Aubergine Gratin
Elevate your dinner table with the irresistible charm of Eggplant Aubergine Gratin, a classic baked dish that’s bursting with Mediterranean flavors. This comforting recipe features tender, golden-brown slices of eggplant layered with a robust homemade tomato sauce, fragrant with oregano and basil, and generously topped with a savory blend of mozzarella and Parmesan cheeses. Finished with a delicate, crispy breadcrumb topping, this gratin is baked to perfection, offering a bubbly, golden crust that seals in the rich, cheesy layers beneath. Perfect as a hearty vegetarian main or side dish, this gratin pairs beautifully with a crisp green salad or crusty bread for a satisfying meal. Easy to prepare and brimming with wholesome ingredients, it’s a crowd-pleaser that fits seamlessly into weeknight dinners or special occasions alike.
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Recipe Information
Ingredients
- 2 large eggplants (aubergines)
- 4 tablespoons olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 400 grams crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 50 grams Parmesan cheese, grated
- 150 grams mozzarella cheese, shredded
- 50 grams breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Preheat your oven to 200°C (400°F).
Slice the eggplants into 1 cm (1/3 inch) thick rounds. Sprinkle both sides with a pinch of salt and set them aside for 15 minutes to draw out moisture.
While the eggplants rest, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic and cook for another 1 minute until fragrant.
Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Simmer the sauce for 10 minutes to develop flavors, then remove from heat.
Pat the eggplant slices dry with paper towels to remove any drawn-out moisture.
Heat the remaining 2 tablespoons of olive oil in a large skillet. Sear the eggplant slices in batches for 2-3 minutes per side until they are lightly golden and tender.
In a baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange a single layer of eggplant slices on top.
Sprinkle a portion of the Parmesan and mozzarella cheeses over the eggplant. Repeat the layers with more tomato sauce, eggplant, and cheeses until all ingredients have been used, finishing with a layer of mozzarella on top.
Sprinkle the breadcrumbs evenly over the final layer of cheese for a crispy topping.
Bake the gratin in the preheated oven for 25-30 minutes, or until the cheese is bubbling and golden brown.
Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
1753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 108.7 g | 139% | |
| Saturated Fat | 38.3 g | 191% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 5018 mg | 218% | |
| Total Carbohydrate | 136.6 g | 50% | |
| Dietary Fiber | 39.7 g | 142% | |
| Total Sugars | 57.9 g | ||
| Protein | 74.5 g | 149% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1871 mg | 144% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 3461 mg | 74% | |
*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.
