Eggplant Gratin
Indulge in the hearty and comforting flavors of Eggplant Gratin, a luscious baked dish that layers tender, golden-browned eggplant with a rich tomato-herb sauce, creamy béchamel, and two kinds of melted cheese. This Mediterranean-inspired recipe showcases the perfect balance of textures and flavors, from the subtly nutty notes of Parmesan to the gooey, irresistible mozzarella topping. Elevate your weeknight dinners or impress guests with this elegant yet approachable dish, featuring fresh eggplant, aromatic garlic, and a hint of warming nutmeg. Perfectly baked to golden perfection, this gratin pairs beautifully with a crisp green salad or crusty bread for a complete, satisfying meal.
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Recipe Information
Ingredients
- 2 large eggplant
- 4 tablespoons olive oil
- 1 medium, finely chopped onion
- 3 cloves, minced garlic
- 14 ounces canned diced tomatoes
- 2 tablespoons tomato paste
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 2 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1.5 cups milk
- 0.25 teaspoons nutmeg
- 0.5 cups, grated Parmesan cheese
- 1 cup, shredded mozzarella cheese
- to taste salt
- to taste black pepper
Instructions
Preheat your oven to 375°F (190°C).
Slice the eggplants into 1/4-inch thick rounds, sprinkle with salt, and place them in a colander. Let them sit for 20 minutes to draw out the bitterness. Rinse and pat them dry with a paper towel.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Working in batches, fry the eggplant slices on both sides until golden brown. Add more oil as needed. Transfer the eggplant to a plate lined with paper towels to drain excess oil.
In the same skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for another 30 seconds.
Stir in the canned diced tomatoes, tomato paste, oregano, basil, salt, and black pepper. Simmer the sauce for 10-15 minutes, stirring occasionally, until thickened.
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes until the mixture forms a smooth paste (roux). Slowly pour in the milk while whisking constantly, ensuring there are no lumps. Cook the béchamel sauce until thickened, about 5 minutes. Stir in the nutmeg and half of the grated Parmesan cheese. Season with salt and pepper to taste.
To assemble, spread a thin layer of the tomato sauce on the bottom of a baking dish. Arrange a layer of eggplant slices over the sauce, followed by more tomato sauce, a few spoonfuls of béchamel sauce, and a sprinkle of mozzarella cheese. Repeat the layers until all ingredients are used, finishing with béchamel sauce and a generous topping of mozzarella and the remaining Parmesan cheese.
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden brown.
Allow the gratin to rest for 5-10 minutes before serving. Garnish with fresh basil leaves if desired.
Nutrition Facts
Calories |
2096 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.5 g | 180% | |
| Saturated Fat | 52.9 g | 264% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 221 mg | 74% | |
| Sodium | 5686 mg | 247% | |
| Total Carbohydrate | 150.8 g | 55% | |
| Dietary Fiber | 50.8 g | 181% | |
| Total Sugars | 88.1 g | ||
| Protein | 77.1 g | 154% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2022 mg | 156% | |
| Iron | 9.1 mg | 51% | |
| Potassium | 5106 mg | 109% | |
*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.
