Summer Eggplant Gratin
Savor the vibrant flavors of summer with this irresistible Summer Eggplant Gratin, a light yet hearty casserole layered with roasted eggplant, garlicky tomato sauce, fresh basil, and melted mozzarella. Topped with a golden crust of Parmesan-infused panko breadcrumbs, this dish combines Mediterranean-inspired ingredients for a nourishing, oven-baked masterpiece perfect for family dinners or seasonal gatherings. With its simple preparation, gluten-friendly adaptability, and a delightful balance of textures, this 40-minute baked gratin showcases peak summer produce at its finest. Serve it as a standalone vegetarian entree or a crowd-pleasing side dish—summer dining just got effortlessly delicious!
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Recipe Information
Ingredients
- 2 large Eggplant
- 1 teaspoon Salt
- 4 tablespoons Olive oil
- 3 cloves Garlic
- 4 medium Fresh tomatoes
- 1 cup Mozzarella cheese
- 0.25 cup Fresh basil leaves
- 0.5 cup Panko breadcrumbs
- 0.5 cup Parmesan cheese (grated)
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Wash and slice the eggplants into 1/4-inch-thick rounds. Sprinkle both sides generously with 1 teaspoon of salt and let them sit for 20 minutes to release excess moisture. Rinse with cold water and pat dry with paper towels.
Line a baking sheet with parchment paper. Brush both sides of the eggplant slices with 2 tablespoons of olive oil and arrange them in a single layer. Roast in the preheated oven for 15 minutes, flipping halfway through, until softened and slightly golden.
While the eggplants roast, finely mince the garlic cloves and dice the fresh tomatoes.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Then, add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens into a chunky sauce. Season with a pinch of salt and pepper.
Grease a 9-inch baking dish with 1 tablespoon of olive oil. Layer the roasted eggplants along the bottom, followed by a layer of tomato sauce, fresh basil leaves, and shredded mozzarella. Repeat this process until all the eggplant and sauce are used, finishing with a layer of mozzarella on top.
In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the gratin.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.
Remove from the oven and let the gratin cool for 5-10 minutes. Garnish with additional fresh basil, if desired, before serving.
Nutrition Facts
Calories |
1262 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.3 g | 106% | |
| Saturated Fat | 22.3 g | 112% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 74 mg | 24% | |
| Sodium | 4845 mg | 211% | |
| Total Carbohydrate | 100.4 g | 37% | |
| Dietary Fiber | 39.5 g | 141% | |
| Total Sugars | 49.2 g | ||
| Protein | 43.1 g | 86% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 919 mg | 71% | |
| Iron | 4.8 mg | 27% | |
| Potassium | 3100 mg | 66% | |
*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.
