Description
A delicious French-inspired Eggplant Gratin with layers of roasted eggplant, flavorful tomato sauce, and a crispy cheese topping that achieves the perfect balance of creamy interior and golden crust.
Ingredients
Scale
- 2 large eggplants (approximately 2–2.5 pounds total)
- 3 tablespoons olive oil, plus extra for brushing
- 1 large onion, finely diced
- 3 garlic cloves, minced
- 1 can (14.5 oz) crushed tomatoes
- 1 tablespoon fresh thyme leaves (or 1 teaspoon dried)
- 1 tablespoon fresh basil, chopped, plus extra for garnish
- 1½ cups grated Gruyère cheese (can substitute with Swiss or a mix of mozzarella and Parmesan)
- ¾ cup freshly grated Parmesan cheese
- ½ cup Panko breadcrumbs
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
- 2 tablespoons butter, melted
Instructions
- Prepare the Eggplant: Preheat your oven to 400°F (200°C). Slice the eggplants into ½-inch rounds, brush both sides with olive oil, and season with salt and pepper. Arrange in a single layer on baking sheets and roast for 20-25 minutes, flipping halfway, until golden and tender.
- Prepare the Tomato Sauce: Heat 3 tablespoons olive oil in a large skillet over medium heat. Add the diced onion and cook until translucent, about 5-7 minutes. Add the garlic and cook for another 30 seconds until fragrant. Pour in the crushed tomatoes, thyme, basil, salt, pepper, and red pepper flakes if using. Simmer for 10-12 minutes until slightly thickened.
- Assemble the Gratin: Reduce oven temperature to 375°F (190°C). In a 9×13 inch baking dish, spread a thin layer of tomato sauce. Arrange half the eggplant slices in an overlapping pattern. Cover with half the remaining sauce and sprinkle with half the Gruyère. Repeat with remaining eggplant, sauce, and Gruyère.
- Create the Topping: In a small bowl, combine the Parmesan cheese, Panko breadcrumbs, and melted butter. Sprinkle this mixture evenly over the gratin.
- Bake to Perfection: Bake uncovered for 30-35 minutes until the topping is golden brown and the sauce is bubbling around the edges. Allow to rest for 10 minutes before serving.
Notes
- For best results, choose firm, glossy eggplants with no soft spots.
- Pre-roasting the eggplant is crucial to prevent a soggy gratin.
- Zucchini can be substituted for eggplant with a reduced roasting time of 5-7 minutes.
- For a lighter version, use reduced-fat cheese, replace butter with olive oil in the topping, or substitute half the breadcrumbs with ground almonds.
- Can be made ahead and refrigerated for up to 24 hours before baking.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sodium: 490mg
- Fat: 21g
- Saturated Fat: 7g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 15g
Keywords: eggplant gratin, elegant eggplant baked dish, french eggplant recipe, cheesy eggplant casserole, roasted eggplant dish