Tomato Aubergine and Courgette Gratin
Discover the comforting elegance of our Tomato Aubergine and Courgette Gratin, a vibrant medley of Mediterranean-inspired flavors baked to perfection. Layers of tender aubergine, juicy courgette, and ripe tomatoes are infused with garlic, fresh thyme, and basil, creating a dish that's as fragrant as it is delicious. This gratin features a golden, bubbling topping of Parmesan, mozzarella, and breadcrumbs, adding an irresistible cheesy crunch. Perfect as a vegetarian main course or an indulgent side dish, this recipe is easy to prepare and bursting with rustic charm. Pair it with a crusty baguette or a crisp green salad for a meal that’s both wholesome and satisfying. Whether you're hosting a dinner party or treating yourself to a weeknight feast, this gratin is your ultimate go-to for comfort food with a Mediterranean twist.
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Recipe Information
Ingredients
- 2 large Aubergines (Eggplants)
- 2 medium Courgettes (Zucchini)
- 4 large Tomatoes
- 3 tablespoons Olive Oil
- 3 cloves Garlic Cloves
- 2 teaspoons Fresh Thyme
- 1 teaspoon Salt
- 0.5 teaspoon Black Pepper
- 50 grams Parmesan Cheese
- 100 grams Mozzarella Cheese
- 50 grams Breadcrumbs
- 10 leaves Basil Leaves
Instructions
Preheat your oven to 200°C (400°F).
Slice the aubergines, courgettes, and tomatoes into 0.5 cm (1/4 inch) thick rounds and set aside.
Lightly salt the aubergine slices and let them sit for 10 minutes to draw out excess moisture. Pat them dry with a paper towel.
In a large frying pan, heat 2 tablespoons of olive oil over medium heat. Sauté the aubergine slices in batches for 2-3 minutes on each side until lightly golden. Set aside.
In the same pan, add the remaining tablespoon of olive oil and sauté the courgette slices for 2 minutes on each side. Remove from heat and set aside.
Mince the garlic cloves and mix them with fresh thyme, salt, and black pepper.
In a baking dish, start layering the vegetables. Begin with a layer of aubergine slices, followed by courgette, then tomatoes. Sprinkle a portion of the garlic mixture and a few basil leaves between layers. Repeat until all vegetables are used, finishing with a layer of tomatoes on top.
Grate the Parmesan cheese and tear the mozzarella into small pieces. Mix the Parmesan, mozzarella, and breadcrumbs together in a bowl.
Evenly spread the cheese and breadcrumb mixture over the top layer of tomatoes.
Bake the gratin in the preheated oven for 30-40 minutes until the top is golden and bubbling, and the vegetables are tender.
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional fresh basil, if desired.
Nutrition Facts
Calories |
1507 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.3 g | 108% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 110 mg | 36% | |
| Sodium | 4251 mg | 185% | |
| Total Carbohydrate | 143.4 g | 52% | |
| Dietary Fiber | 42.8 g | 153% | |
| Total Sugars | 62.2 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 1386 mg | 107% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 4623 mg | 98% | |
*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.
