Description
A comforting baked eggplant gratin layered with roasted eggplant slices, rich tomato sauce, and melted mozzarella and Parmesan cheese. Golden on top and tender inside, this Mediterranean-inspired dish is hearty, flavorful, and perfect for sharing.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2 inch rounds
- 3 tablespoons olive oil, divided
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper
- 1 1/2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Brush the eggplant slices with 2 tablespoons of olive oil and season with 1/2 teaspoon of the salt and 1/4 teaspoon of the black pepper. Arrange in a single layer on the baking sheet.
- Roast for 20 minutes, flipping halfway through, until tender and lightly golden.
- In a saucepan, heat the remaining 1 tablespoon olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Stir in crushed tomatoes, dried oregano, dried thyme, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon black pepper. Simmer for 10 minutes until slightly thickened.
- Spread a thin layer of tomato sauce in a ceramic baking dish. Add a layer of roasted eggplant slices, then sprinkle with mozzarella cheese. Repeat layers, finishing with mozzarella and grated Parmesan on top.
- Bake for 25 to 30 minutes until the top is bubbly and golden brown.
- Let the gratin rest for 10 minutes before serving, then garnish with fresh parsley.
Notes
- Roast the eggplant thoroughly to remove excess moisture and prevent a watery texture.
- Allow the dish to rest after baking so the layers can set properly.
- Use freshly grated cheese for the best melting and flavor.
- For added flavor, include a pinch of red pepper flakes in the sauce.
Nutrition
- Serving Size: 1 portion
- Calories: 320
- Sugar: 9g
- Sodium: 620mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 14g
- Cholesterol: 30mg
Keywords: eggplant gratin, baked eggplant casserole, Mediterranean eggplant recipe, cheesy eggplant bake