Eggplant Aubergine Gratin

Elevate your dinner table with the irresistible charm of Eggplant Aubergine Gratin, a classic baked dish that’s bursting with Mediterranean flavors. This comforting recipe features tender, golden-brown slices of eggplant layered with a robust homemade tomato sauce, fragrant with oregano and basil, and generously topped with a savory blend of mozzarella and Parmesan cheeses. Finished with a delicate, crispy breadcrumb topping, this gratin is baked to perfection, offering a bubbly, golden crust that seals in the rich, cheesy layers beneath. Perfect as a hearty vegetarian main or side dish, this gratin pairs beautifully with a crisp green salad or crusty bread for a satisfying meal. Easy to prepare and brimming with wholesome ingredients, it’s a crowd-pleaser that fits seamlessly into weeknight dinners or special occasions alike.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 2 large eggplants (aubergines)
• 4 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 400 grams crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 50 grams Parmesan cheese, grated
• 150 grams mozzarella cheese, shredded
• 50 grams breadcrumbs
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Preheat your oven to 200°C (400°F).

Step 2

Slice the eggplants into 1 cm (1/3 inch) thick rounds. Sprinkle both sides with a pinch of salt and set them aside for 15 minutes to draw out moisture.

Step 3

While the eggplants rest, heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.

Step 4

Stir in the minced garlic and cook for another 1 minute until fragrant.

Step 5

Add the crushed tomatoes, dried oregano, dried basil, salt, and black pepper to the skillet. Simmer the sauce for 10 minutes to develop flavors, then remove from heat.

Step 6

Pat the eggplant slices dry with paper towels to remove any drawn-out moisture.

Step 7

Heat the remaining 2 tablespoons of olive oil in a large skillet. Sear the eggplant slices in batches for 2-3 minutes per side until they are lightly golden and tender.

Step 8

In a baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange a single layer of eggplant slices on top.

Step 9

Sprinkle a portion of the Parmesan and mozzarella cheeses over the eggplant. Repeat the layers with more tomato sauce, eggplant, and cheeses until all ingredients have been used, finishing with a layer of mozzarella on top.

Step 10

Sprinkle the breadcrumbs evenly over the final layer of cheese for a crispy topping.

Step 11

Bake the gratin in the preheated oven for 25-30 minutes, or until the cheese is bubbling and golden brown.

Step 12

Remove from the oven and let rest for 5 minutes. Garnish with chopped fresh parsley before serving.

Nutrition Facts

Serving size	1834.6 grams (1834.6g)

Amount per serving	% Daily Value*
Calories	1753

Total Fat 108.70g	139%
Saturated Fat 38.30g	191%
Polyunsaturated Fat 5.30g
Cholesterol 168mg	56%
Sodium 5018mg	218%
Total Carbohydrate 136.60g	50%
Dietary Fiber 39.70g	142%
Total Sugars 57.90g
Protein 74.50g	149%

Vitamin D 0IU	0%
Calcium 1871mg	144%
Iron 10mg	54%
Potassium 3461mg	74%

*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: 53.7%

Protein: 16.3%

Carbs: 30.0%