This eggplant gratin will delight everyone at the table with its simple, succulent, and delicious preparation.
If you haven’t fallen in love with eggplant yet, this recipe will change your mind.
Rich in flavor, texture and aroma, this gratin version transforms a simple vegetable into a surprising gastronomic experience.Â
Whether as a vegetarian main course or a sophisticated side dish, this baked eggplant with cheese is a practical, nutritious, and absolutely delicious option.
Here, the eggplant takes center stage with well-seasoned layers of tomato sauce, golden slices, and a generous topping of grated cheese.
The special touch comes from the use of breadcrumbs and heavy cream, which create a creamy, slightly crunchy crust. Let’s get to the step-by-step process.
Ingredients :
-
- 2 medium eggplants
- 1 chopped onion
- 3 cloves of garlic
- 3 to 4 ripe tomatoes, chopped, skinned and seeded (or 1 can of chopped peeled tomatoes)
- ½ teaspoon sugar
- ½ teaspoon of oregano
- 1 sprig of rosemary
- 200 g mozzarella cheese
- 4 tablespoons grated Parmesan cheese
- 3 tablespoons of breadcrumbs
- 3 to 4 tablespoons of cream
Preparation method:
Wash the eggplants well and cut into slices of approximately 0.5 cm (half a centimeter).
Spread the slices on a flat surface and sprinkle salt on top.
Let it sit for about 15 minutes, until it releases a dark liquid—this process helps remove the bitterness.
Dry well with paper towels, pressing gently to remove excess moisture.
Tomato sauce:
In a saucepan, heat a drizzle of oil and sauté the onion until soft and translucent. Add the minced garlic and sauté quickly until fragrant.
Add the chopped tomatoes and cook for about 5 minutes, pressing them down with a spoon to help them break up.
Season with salt, sugar, pepper, oregano, and rosemary. Cook for another 3 minutes over low heat to intensify the flavor.Â
- Tip: If you prefer, remove the rosemary before assembling the dish or, if you don’t like the flavor, replace it with another herb of your choice — or simply leave it without.
Frying the eggplant:
In a large skillet, heat enough oil to deep-fry the eggplant.
Fry the eggplant slices until golden brown on both sides.
Drain on paper towels to remove excess grease.
Assembling the dish:
In a medium baking dish, spread a thin layer of tomato sauce over the bottom.
Make the first layer with eggplant slices, followed by mozzarella cheese, black pepper, and a little grated Parmesan.
Repeat the layers (sauce, eggplant, cheese) until you’ve used up all the ingredients, finishing with a layer of sauce on top.
Mix the breadcrumbs with the remaining 1 tablespoon of Parmesan. Spread this mixture over the final layer of sauce.
Drizzle with the cream, forming light threads to give the surface a creamy, golden touch.
Bake for about 15 minutes in a preheated oven at 180ºC (with the breadcrumb and cream topping) or up to 20 minutes (if you choose just cheese), until everything is bubbly and lightly golden.
Remove from the oven and let it rest for a few minutes before serving.
Try it and be amazed by the full potential of eggplant!