Introduction
Transform humble eggplants into a mouthwatering masterpiece with this quick and easy Mediterranean-inspired gratin. This dish strikes the perfect balance between simplicity and sophistication – tender slices of eggplant layered with a vibrant tomato sauce and melted cheese create a harmony of flavors and textures that’s truly irresistible. The beauty of this recipe lies in its straightforward preparation and stunning presentation. With just 10 minutes of active prep time and a handful of pantry staples, you’ll create a dish that looks like it came from a gourmet restaurant. Whether served as a hearty vegetarian main course or an impressive side dish, this eggplant gratin is bound to become a favorite in your recipe collection!
Ingredients
For the Eggplant Base:
- 2 medium eggplants (approximately 500g/1.1lb each)
- 1 tablespoon salt (for drawing out moisture)
- 3 cloves of garlic, minced
- 2 tablespoons fresh herbs (parsley, basil, or a mix), chopped
- 1 tablespoon salt (for seasoning)
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon mixed peppercorns, crushed (or ground mixed peppers)
- 3 tablespoons vegetable oil
For the Tomato Sauce:
- 150g (5.3oz) tomato sauce or passata
- Salt to taste
- 1 teaspoon Provençal herbs (or herbes de Provence)
- ½ teaspoon paprika
- ¼ teaspoon black pepper
- 1 garlic clove, minced
For the Topping:
- 100g (3.5oz) mozzarella cheese, grated
- 2 tablespoons vegetable oil
- 3 tablespoons breadcrumbs
Instructions
Preparing the Eggplant:
- Slice the eggplants: Wash the eggplants and trim off the stem ends. Cut them into 1cm (⅓ inch) thick rounds.
- Salt the eggplant: Place the eggplant slices in a large bowl, sprinkle with 1 tablespoon of salt, and cover with water. Let them soak for 10-15 minutes. This step helps remove any bitterness and excess moisture.
- Prepare the seasoning: While the eggplant is soaking, in a small bowl, combine the minced garlic, chopped herbs, 1 tablespoon salt, paprika, oregano, and mixed peppers.
- Drain and dry: After soaking, drain the eggplant slices thoroughly and pat them dry with paper towels.
- Season the eggplant: Brush the eggplant slices with vegetable oil on both sides, then sprinkle with the prepared seasoning mixture.
First Baking:
- Prepare for baking: Preheat your oven to 180°C (350°F). Line a baking sheet with parchment paper.
- Arrange and bake: Place the seasoned eggplant slices on the prepared baking sheet in a single layer. Cover with another sheet of parchment paper. Bake for 30 minutes until the eggplant slices are tender.
Preparing the Tomato Sauce:
- While the eggplant is baking, combine the tomato sauce, salt, Provençal herbs, paprika, black pepper, and minced garlic in a small bowl. Mix well and set aside.
Assembly and Final Baking:
- Prepare the baking dish: Lightly grease a rectangular baking dish (approximately 20x30cm/8x12inch) with vegetable oil.
- Create layers: Arrange the baked eggplant slices in the baking dish, slightly overlapping them in an attractive pattern.
- Add sauce: Pour the prepared tomato sauce evenly over the eggplant slices.
- Add cheese: Sprinkle the grated mozzarella cheese over the top.
- Add finishing touches: Drizzle with the remaining vegetable oil and sprinkle the breadcrumbs evenly across the top.
- Final bake: Bake in the preheated oven at 180°C (350°F) for 15 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Serve: Remove from the oven and let it rest for 5 minutes before serving. Garnish with additional fresh herbs if desired.
Nutritional Information and Timing
Prep Time: 10 minutes
Soaking Time: 15 minutes
Cook Time: 45 minutes (30 + 15)
Total Time: 1 hour 10 minutes
Servings: 4
Nutritional Information (per serving):
- Calories: 290
- Protein: 10g
- Carbohydrates: 22g
- Fat: 19g
- Fiber: 8g
- Sodium: 850mg
Cooking Tips and Tricks
- Eggplant selection: Choose eggplants that feel heavy for their size and have smooth, shiny skin. Smaller eggplants typically have fewer seeds and a sweeter flavor.
- Perfect salting: The salt soak is crucial for removing bitterness, especially from larger or more mature eggplants. Don’t skip this step!
- Thorough drying: After soaking, make sure to pat the eggplant slices very dry. This ensures they’ll roast properly rather than steam.
- Even slicing: Try to cut the eggplant slices to a uniform thickness so they cook evenly. A mandoline slicer can be helpful here if you have one.
- Oil application: Use a pastry brush to apply oil evenly to the eggplant slices. This helps them brown nicely and prevents them from drying out.
- Parchment paper trick: Covering the eggplant with parchment during the first bake helps them cook through without browning too quickly.
- Rest before serving: Allowing the dish to rest for 5 minutes after baking helps the layers set and makes serving neater.
Variations and Substitutions
Cheese Options
- Replace mozzarella with gruyère for a nuttier flavor
- Try goat cheese for a tangy twist
- Use a mix of parmesan and mozzarella for extra depth
- Go dairy-free with a plant-based cheese alternative
Sauce Variations
- Add a spoonful of pesto to the tomato sauce for a herby kick
- Mix in a teaspoon of balsamic vinegar for sweetness
- Use a spicy arrabbiata sauce for heat lovers
- Try a creamy bechamel instead of tomato sauce for a moussaka-like dish
Protein Additions
- Layer in some cooked ground lamb for a heartier dish
- Add sliced prosciutto between the eggplant layers
- Include cooked lentils in the sauce for a vegetarian protein boost
- Mix chopped anchovies into the tomato sauce for umami depth
Vegetable Variations
- Alternate layers of eggplant with zucchini slices
- Add a layer of sautéed mushrooms
- Include roasted red peppers for sweetness and color
- Top with sliced tomatoes before adding the cheese
Common FAQs
Why do you need to soak eggplant in salt water?
Soaking eggplant in salt water serves multiple purposes: it draws out bitter compounds, reduces the amount of oil the eggplant will absorb during cooking, and helps maintain the eggplant’s shape during baking.
Can I prepare this dish ahead of time?
Yes! You can prepare the entire dish up to the final baking stage, cover it, and refrigerate for up to 24 hours. When ready to serve, allow it to come to room temperature for about 30 minutes, then bake as directed, adding an extra 5-10 minutes to the baking time.
Is there a way to make this recipe lower in calories?
To reduce calories, you can lightly mist the eggplant with olive oil spray instead of brushing with oil, use reduced-fat cheese, and reduce the amount of breadcrumbs on top.
What can I serve with this eggplant gratin?
This dish pairs beautifully with a simple green salad, crusty bread, or over cooked quinoa or couscous. It also works well alongside grilled chicken or fish for a more protein-rich meal.
Can I freeze this dish?
Yes, you can freeze the baked gratin. Cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw in the refrigerator overnight and reheat in a 160°C (325°F) oven until heated through.
Storage and Make-Ahead Tips
- Refrigeration: Store leftover gratin in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish can be frozen after baking. Cool completely, wrap well in plastic wrap and foil, and freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Reheating: For best results, reheat refrigerated portions in a 160°C (325°F) oven for 15-20 minutes until heated through. You can also microwave individual portions for 1-2 minutes, but the texture won’t be as nice.
- Make-ahead components: You can pre-slice and salt the eggplant up to a day ahead, storing the dried slices in the refrigerator with layers of paper towels between them. The tomato sauce can also be prepared up to 3 days in advance.
- Partial baking option: For a fresh-from-the-oven experience, you can complete the first bake of the eggplant, assemble the dish with sauce and cheese, refrigerate, and then do the final bake just before serving.
This irresistible eggplant gratin transforms simple ingredients into an elegant dish that’s perfect for any occasion. With its gorgeous presentation, rich flavors, and straightforward preparation, it’s sure to become a favorite recipe that you’ll return to again and again. The combination of tender eggplant, tangy tomato sauce, and melted cheese creates a harmony of flavors that truly delights the palate!