Transform humble eggplant into a family favorite with this irresistible Mediterranean gratin that even the pickiest eaters will devour. This comforting layered casserole combines tender roasted eggplant with savory seasoned meat, rich tomato sauce, and melted cheese to create a dish so delicious that children will actually ask for seconds. The secret lies in pre-roasting the eggplant to remove any bitterness while building layers of flavor that make this healthy vegetable taste absolutely divine.
Ingredients
- Large eggplants: 2-3 (1.2kg / 2.6 lbs)
- Ground meat: 200g (7 oz) beef, lamb, or mixed
- Onion: 1 medium, chopped (150g / 5.3 oz)
- Red bell pepper: 1 large, chopped (200g / 7 oz)
- Garlic cloves: 3, minced
- Salt: to taste
- Black pepper: 1/2 teaspoon
- Paprika: 1 teaspoon
- Turmeric: 1/2 teaspoon
- Tomato sauce: 240ml (1 cup)
- Fresh tomatoes: 2 medium, sliced
- Parmesan cheese: 50g (1.8 oz), grated
- Mozzarella cheese: 150g (5.3 oz), shredded
- Olive oil: 4 tablespoons
- Italian herbs: 1 teaspoon (oregano, basil, thyme mix)
Instructions
- Prepare the eggplant: Preheat oven to 200°C (390°F). Wash eggplants and slice lengthwise into 5mm thick strips. Arrange on an oiled baking tray.
- Season eggplant slices: Sprinkle eggplant with salt, Italian herbs, and drizzle with olive oil. Bake for 15 minutes until soft and lightly golden. Remove and set aside.
- Cook the meat mixture: Heat oil in a large skillet over medium-high heat. Add ground meat and cook until browned, breaking it up as it cooks.
- Add vegetables: Add chopped onion, red bell pepper, and minced garlic to the meat. Cook for 5-7 minutes until vegetables soften.
- Season the filling: Add salt, black pepper, paprika, turmeric, and tomato sauce. Add 2-3 tablespoons water and simmer for 2-3 minutes until flavors meld.
- Start layering: Grease a baking dish with olive oil. Place a layer of roasted eggplant slices on the bottom.
- Add meat layer: Spread half the meat mixture over the eggplant layer, distributing evenly.
- Add tomato and cheese: Layer fresh tomato slices over the meat, then sprinkle with some mozzarella cheese and a pinch of salt.
- Repeat layers: Continue layering eggplant, remaining meat mixture, tomatoes, and cheese. End with a final layer of eggplant on top.
- Final topping: Brush the top with remaining tomato sauce and generously sprinkle with Parmesan and remaining mozzarella cheese.
- Bake the gratin: Bake at 200°C (390°F) for 25-30 minutes until cheese is golden and bubbly.
- Rest before serving: Let the gratin cool for 5-10 minutes before cutting to allow layers to set properly.
Recipe Information
Prep Time: 30 minutes
Cook Time: 45 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 portions
Nutrition per serving: Calories: 245, Carbs: 15g, Fiber: 7g, Protein: 16g, Fat: 14g
Why This Eggplant Gratin Will Win Over Your Family
This Mediterranean eggplant gratin cleverly disguises nutritious vegetables in a format that appeals to all ages, making it perfect for families with reluctant vegetable eaters. Eggplant provides valuable antioxidants, fiber, and potassium while remaining mild in flavor when properly prepared. The protein-rich meat layer ensures the dish is satisfying and complete, while the melted cheese adds calcium and irresistible appeal.
The layered presentation creates an elegant dish suitable for both weeknight dinners and special occasions. Pre-roasting the eggplant eliminates any bitter notes and creates a creamy texture that blends seamlessly with the other ingredients. This recipe proves that healthy eating doesn’t require sacrifice, offering a nutritious meal that tastes indulgent while providing essential vitamins, minerals, and lean protein that growing families need.