Eggplant and Tomato Gratin

Indulge in the comforting layers of a classic Eggplant and Tomato Gratin, a dish that celebrates the vibrant flavors of summer with every savory bite. This Mediterranean-inspired casserole combines tender, golden-browned eggplant, juicy ripe tomatoes, and fragrant garlic, all nestled under a crisp, cheesy breadcrumb topping. Fresh basil adds a burst of herbal freshness, while Parmesan and mozzarella cheeses lend creamy, melty richness to every forkful. Perfect for weeknight dinners or an elegant vegetarian side dish, this recipe is as easy to prepare as it is satisfying—ready in just 60 minutes with simple pantry staples. Serve this oven-baked delight warm alongside crusty bread or a crisp green salad for a meal that’s both hearty and wholesome. Keywords: eggplant gratin, tomato gratin, vegetarian casserole, Mediterranean recipe, baked eggplant.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 medium eggplants
• 4 medium ripe tomatoes
• 3 tablespoons olive oil
• 3 cloves garlic
• 1 bunch fresh basil
• 1 cup Parmesan cheese
• 1 cup breadcrumbs
• 1 cup mozzarella cheese
• 1 teaspoon salt
• 1 teaspoon black pepper

Directions

Step 1

Preheat the oven to 375°F (190°C).

Step 2

Slice the eggplants into 1/4 inch thick rounds and sprinkle both sides with a pinch of salt. Let them sit for 15 minutes to draw out excess moisture, then pat dry with a paper towel.

Step 3

Slice the tomatoes into 1/4 inch thick rounds and set aside.

Step 4

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the eggplant slices in batches and cook for 2-3 minutes on each side until lightly browned. Add more oil if needed. Set aside.

Step 5

Mince the garlic and chop the basil finely. In a small bowl, mix the Parmesan cheese, breadcrumbs, minced garlic, and half of the chopped basil.

Step 6

Grease a baking dish with the remaining tablespoon of olive oil. Begin layering: start with a layer of eggplant slices, followed by a layer of tomato slices. Sprinkle with a bit of salt, pepper, and some of the breadcrumb mixture. Repeat until all eggplant and tomatoes are used, finishing with a breadcrumb layer on top.

Step 7

Sprinkle the mozzarella cheese over the top layer evenly.

Step 8

Bake uncovered in the preheated oven for 30-35 minutes, or until the top is golden and bubbly.

Step 9

Garnish with the remaining chopped basil before serving. Allow the gratin to cool slightly before serving.

Nutrition Facts

Serving size	1489.6 grams (1489.6g)

Amount per serving	% Daily Value*
Calories	1780

Total Fat 101.60g	130%
Saturated Fat 39.00g	195%
Polyunsaturated Fat 4.80g
Cholesterol 162mg	54%
Sodium 5527mg	240%
Total Carbohydrate 150.60g	55%
Dietary Fiber 29.60g	106%
Total Sugars 40.20g
Protein 86.00g	172%

Vitamin D 18IU	91%
Calcium 1902mg	146%
Iron 10mg	56%
Potassium 2818mg	60%

*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.

Source of Calories

Fat: 49.1%

Protein: 18.5%

Carbs: 32.4%