Creamy Baked Eggplant Gratin

A Rich, Cheesy, Comforting Delight – Even Eggplant Skeptics Will Fall in Love

This eggplant gratin will surprise you with its luscious texture, golden top, and savory tomato base. Whether you’re a longtime eggplant lover or a curious newcomer, this recipe is guaranteed to win hearts.

Perfect as a vegetarian main dish or an elegant side, it’s layered with rich tomato sauce, melty cheese, and topped with breadcrumbs and cream for a slightly crisp, bubbling finish.

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Ingredients

• 2 medium eggplants

• 1 onion, chopped

• 3 cloves garlic, minced

• 3–4 ripe tomatoes, peeled, seeded, and chopped
  (or 1 can of chopped peeled tomatoes)

• ½ tsp sugar

• ½ tsp dried oregano

• 1 sprig fresh rosemary

• 200 g mozzarella cheese, sliced or shredded

• 4 tbsp grated Parmesan cheese, divided

• 3 tbsp breadcrumbs

• 3–4 tbsp heavy cream

• Salt, pepper, olive oil (as needed for seasoning & frying)

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Instructions

Step 1: Prep the Eggplants

1. Wash and slice eggplants into 0.5 cm rounds.

2. Spread slices on a tray and sprinkle with salt. Let sit for 15 minutes to draw out bitterness.

3. Pat slices dry with paper towels, pressing gently to absorb excess moisture.

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Step 2: Make the Tomato Sauce

1. Heat a drizzle of olive oil in a saucepan.

2. Add chopped onion and sauté until translucent.

3. Stir in minced garlic, cooking until fragrant.

4. Add tomatoes and simmer for 5 minutes, crushing them gently with a spoon.

5. Season with salt, sugar, pepper, oregano, and rosemary.

6. Simmer an additional 3 minutes, then set aside. (Remove rosemary sprig before layering, or substitute if preferred.)

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Step 3: Fry the Eggplant

1. Heat oil in a skillet over medium heat.

2. Fry eggplant slices until golden on both sides.

3. Drain well on paper towels to remove excess oil.

For a lighter version, you can bake or grill the eggplant slices instead of frying.

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Step 4: Assemble the Gratin

1. Preheat oven to 180ºC (350ºF).

2. In a baking dish, spread a thin layer of tomato sauce on the bottom.

3. Layer in this order:

   • Eggplant slices

   • Mozzarella

   • Ground black pepper

   • A sprinkle of Parmesan

   • Tomato sauce

4. Repeat layers, finishing with a generous layer of tomato sauce on top.

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Step 5: Add the Topping

1. Mix breadcrumbs with 1 tbsp grated Parmesan.

2. Sprinkle evenly over the final tomato sauce layer.

3. Drizzle heavy cream in threads over the top.

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Bake to Perfection

• Bake in the preheated oven for 15–20 minutes, until the top is bubbly and lightly golden.

• Let the gratin rest for 5–10 minutes before serving—it’ll firm up and slice beautifully.

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Chef’s Tips

• Mozzarella Tip: Try smoked mozzarella or provolone for extra depth.

• Breadcrumbs Bonus: Use seasoned breadcrumbs or panko for extra crunch.

• Make-Ahead: Assemble the dish ahead of time, refrigerate, and bake just before serving.

• Add Protein: For a heartier meal, layer in cooked lentils or a few slices of sautéed mushrooms.

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Serving Suggestions

Pair your Eggplant Gratin with:

• A crisp green salad dressed with this homemade restaurant-style salad dressing, or

• A side of garlic bread or buttered couscous

• A glass of light red wine or sparkling water with lemon

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Why You’ll Love It

• Rich, cheesy comfort food with a healthy twist

• Easily made ahead for stress-free entertaining

• Great way to enjoy vegetables in a satisfying, gourmet way

• Crowd-pleasing even for those who usually avoid eggplant!

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️ Try it once—and it just might become a family favorite!