This Baked Eggplant Gratin combines tender roasted eggplant, aromatic garlic-chili olive oil, and nutty Montasio cheese into a comforting, restaurant-quality bake you can prepare at home. First, eggplant slices are salted and purged to remove any bitterness, then gently oven-roasted until tender. A fragrant topping of minced garlic, sliced chili, and parsley is drizzled with olive oil, followed by a generous layer of grated Montasio cheese and crunchy breadcrumbs. A final bake creates a golden-brown crust that seals in all the flavors. Perfect as a vegetarian main dish, side, or elegant appetizer, this gratin delivers complex flavors and contrasting textures while remaining surprisingly simple to assemble. In the following sections, you’ll find every detail—from cooking times and nutritional data to pairing suggestions, tips, and ten comprehensive FAQs to guarantee your success.
Cooking Time
Preparation: 15 minutes
Roasting: 20–25 minutes
Assembly & Final Bake: 10 minutes
Total: 45–50 minutes
Ingredients
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2 medium eggplants, sliced 1 cm thick
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Fine salt, for purging
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2–3 tbsp extra-virgin olive oil, divided
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3 cloves garlic, minced
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1 fresh chili, thinly sliced
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Salt and freshly ground black pepper, to taste
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100 g Montasio cheese, grated
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½ cup (≈50 g) plain breadcrumbs
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2 tbsp fresh parsley, chopped
Step-by-Step Cooking Directions
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Purge the Eggplants: Lay the eggplant slices on a baking sheet, sprinkle both sides lightly with fine salt, and let stand for 10–15 minutes. This draws out excess moisture and any bitterness. Rinse briefly under cold water and pat dry with paper towels.
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First Roast: Preheat the oven to 200 °C (400 °F). Arrange the eggplant slices in a single layer on a lightly oiled baking tray. Drizzle or brush with 1 tbsp olive oil and season with a pinch of salt. Roast for 20–25 minutes, flipping halfway, until the slices are tender and edges just begin to brown.
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Prepare Aromatic Topping: While the eggplant roasts, combine the minced garlic, sliced chili, and chopped parsley in a small bowl. Add 1 tbsp olive oil, stir to form a loose paste, and set aside.
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Assemble the Gratin: Remove the eggplant from the oven and reduce heat to 200 °C (400 °F). Arrange the roasted slices on an ovenproof platter or return them to the tray. Evenly spoon the garlic-chili-parsley mixture over each slice. Season lightly with black pepper.
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Add Cheese and Breadcrumbs: Sprinkle the grated Montasio cheese over the eggplant, followed by an even layer of breadcrumbs. Drizzle any remaining olive oil on top to encourage browning.
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Final Bake: Return to the oven and bake for an additional 10 minutes, or until the cheese is melted and the breadcrumbs are golden-brown. Remove from the oven and let rest 5 minutes before serving to allow flavors to meld.
Nutritional Information
(Per serving; recipe yields 4 servings)
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Calories: 320 kcal
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Protein: 12 g
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Total Fat: 20 g
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Saturated Fat: 8 g
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Carbohydrates: 25 g
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Dietary Fiber: 8 g
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Sugars: 8 g
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Cholesterol: 35 mg
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Sodium: 480 mg
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Vitamin A: 6% DV
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Vitamin C: 25% DV
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Calcium: 30% DV
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Iron: 15% DV
The Origins and Popularity of the Recipe
Eggplant gratins trace back to Mediterranean cucina povera, where resourceful cooks transformed humble eggplants into elegant dishes. In Italy’s Veneto region, Montasio cheese—a semi-hard cow’s milk cheese dating to the 1200s—adds a subtly sweet, nutty flavor. Garlic and chili reflect Southern Italy’s bold staples, while breadcrumbs symbolize the Italian “pane grattugiato,” used to add texture and soak up flavorful oils. This fusion of simple ingredients evolved globally, inspiring Greek moussaka, French ratatouille gratins, and Middle Eastern baba ghanoush variants. Today, baked eggplant gratins are celebrated in home kitchens and bistros for their adaptability, vegetarian appeal, and satisfying blend of creamy, crispy, and spicy elements.
Reasons Why You’ll Love This Recipe
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Layered Textures: Soft, silky eggplant meets crisp breadcrumbs.
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Rich Flavors: Garlic, chili, and nutty cheese create depth.
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Make-Ahead Friendly: Roast eggplant in advance and assemble when ready.
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Vegetarian & Gluten-Free Option: Use gluten-free breadcrumbs to suit diets.
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Impressive Presentation: Golden gratin looks elegant on any table.
Health Benefits
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High in Fiber: Eggplant provides dietary fiber for digestion.
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Antioxidant-Rich: Contains nasunin, a potent antioxidant in eggplant skin.
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Heart-Healthy Fats: Olive oil supplies monounsaturated fats.
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Calcium Source: Montasio cheese contributes bone-strengthening calcium.
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Low in Calories: A satisfying dish that supports weight management.
Serving Suggestions
Serve the gratin warm as a main course alongside a crisp arugula salad dressed with lemon vinaigrette. For an antipasto spread, pair with marinated olives, cherry tomatoes, and crusty bread. It also makes an excellent side to grilled fish or roast chicken. Leftovers work beautifully as a sandwich filling or tossed with penne for a quick pasta bake.
Common Mistakes to Avoid
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Skipping the Purge: Failing to salt and purge eggplant can result in a bitter, soggy dish.
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Overcrowding the Pan: Ensure slices roast in a single layer to brown evenly.
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Uneven Cheese Distribution: Spread grated cheese uniformly to avoid dry spots.
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Neglecting Rest Time: Resting allows juices to redistribute and breadcrumbs to firm up.
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Using Cold Ingredients: Room-temperature eggplant roasts more evenly.
Pairing Recommendations
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Wine: A medium-bodied Italian red like Valpolicella or Chianti Classico.
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Beer: A crisp lager or wheat beer balances the richness.
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Non-Alcoholic: Sparkling water with a twist of lemon or iced hibiscus tea.
Cooking Tips
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Uniform Slices: Cut eggplant evenly (1 cm thick) for consistent roast times.
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Use Quality Breadcrumbs: Freshly made from day-old baguette enhances texture.
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Layer Variation: Alternate cheese and breadcrumbs for extra creaminess.
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Chili Control: Adjust chili quantity to match your heat tolerance.
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Pan Choice: A cast-iron or ceramic dish retains heat for an even final bake.
Similar Recipes to Try
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Moussaka: Greek layered eggplant and meat casserole with béchamel.
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Ratatouille Gratin: Heirloom vegetables baked with herbs and breadcrumbs.
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Parmigiana di Melanzane: Eggplant baked with tomato sauce and Parmesan.
Variations to Try
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Herb-Infused: Add fresh thyme or oregano to the breadcrumb topping.
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Vegan Option: Replace cheese with cashew cream and nutritional yeast.
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Spiced Upgrade: Stir in smoked paprika or ground cumin for warmth.
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Nutty Crunch: Swap breadcrumbs for finely chopped walnuts or pine nuts.
Ingredient Spotlight
Montasio Cheese: Hailing from Italy’s Friuli-Venezia Giulia region, Montasio is a semi-hard, mildly sweet cheese with a supple texture and high melting point—ideal for gratins. Its subtle flavor lets the garlic-chili oil and fresh parsley shine through.
Conclusion
This Baked Eggplant Gratin with Montasio Cheese and Garlic Chili Oil showcases how simple ingredients can coalesce into a sophisticated, multi-textured dish. From the purged, roasted eggplant to the golden-brown breadcrumb crust, every element enhances the next. Whether you serve it as a vegetarian centerpiece or an elegant side, this gratin is sure to become a staple in your repertoire. With the above tips, variations, and pairings, you can adapt it to any occasion and make it uniquely your own.
Frequently Asked Questions
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Can I skip salting the eggplant?
While optional, salting purges bitterness and prevents a mushy texture. -
What’s the best substitute for Montasio cheese?
Try Fontina or mild Mozzarella for a similar melt and flavor. -
How do I make this gluten-free?
Use certified gluten-free breadcrumbs or crushed gluten-free crackers. -
Can I prepare the eggplant ahead of time?
Yes—roast and store slices refrigerated up to 24 hours before assembly. -
Why did my breadcrumbs get soggy?
Ensure eggplant is thoroughly dried and breadcrumbs are evenly oiled before baking. -
How can I boost the garlic flavor?
Roast whole garlic cloves in the initial bake and mash into the topping. -
Is this dish suitable for meal prep?
Absolutely—portion and refrigerate for easy reheating throughout the week. -
Can I use another chili type?
Yes—jalapeño or red pepper flakes work; adjust amount for desired heat. -
What sides pair well with gratin?
Light salads, grilled proteins, or simple risotto complement its richness. -
How do I reheat leftovers without drying them out?
Cover loosely with foil and warm at 160 °C (325 °F) for 10–12 minutes.