Eggplant gratin is a comforting, layered dish full of Mediterranean flavors. Soft, roasted eggplant slices are nestled in a rich tomato sauce, then topped with gooey melted cheese and a crispy breadcrumb topping for a wonderful contrast in textures. This dish is an ideal choice for those who enjoy Italian-inspired flavors without the heaviness of a traditional lasagna. It’s perfect as a main course with a side salad or as a hearty side dish for a larger meal. Serve it warm, and savor the earthy eggplant and herb-infused sauce with each bite.
Ingredients
- 2 large eggplants, sliced into ¼-inch rounds
- Salt, for sprinkling
- 3 tablespoons olive oil, divided
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup breadcrumbs (optional, for a crispy topping)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Prepare the Eggplant: Arrange the eggplant slices on a baking sheet or paper towels. Sprinkle them with salt and let them sit for 20-30 minutes to release excess moisture. Pat the slices dry with paper towels.
- Roast the Eggplant: Preheat your oven to 400°F (200°C). Arrange the eggplant slices on a baking sheet and drizzle or brush both sides with 2 tablespoons of olive oil. Roast in the oven for 15-20 minutes, flipping halfway through, until they are golden and tender. Remove from the oven and set aside.
- Prepare the Tomato Sauce: In a skillet over medium heat, heat the remaining tablespoon of olive oil. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook for 1 more minute until fragrant. Stir in the crushed tomatoes, oregano, basil, salt, and pepper. Let the sauce simmer for 10-15 minutes, allowing it to thicken slightly.
- Assemble the Gratin: In a baking dish, spread a thin layer of tomato sauce on the bottom. Arrange a layer of eggplant slices over the sauce, followed by a sprinkling of mozzarella and Parmesan cheese. Repeat layers, finishing with a generous amount of cheese on top.
- Add Breadcrumb Topping (Optional): If you’d like a crispy top, sprinkle breadcrumbs over the final cheese layer.
- Bake the Gratin: Lower the oven temperature to 375°F (190°C). Bake the gratin uncovered for 20-25 minutes, or until the cheese is melted and bubbly and the breadcrumbs (if used) are golden brown.
- Garnish and Serve: Let the gratin cool for 5 minutes before serving. Garnish with fresh basil or parsley, if desired.
This eggplant gratin is satisfying, delicious, and pairs wonderfully with crusty bread. Enjoy!
