Welcome to a celebration of autumn’s bounty with this indulgent Layered Eggplant Gratin. Tender rounds of eggplant are first salted to remove bitterness, then pan-fried until golden and layered with a bright, garlic-infused tomato sauce enriched by rosemary and oregano. Generous layers of creamy mozzarella and nutty Parmesan meld with breadcrumbs and a drizzle of light cream, creating a gratin that’s both comforting and elegant. This recipe requires minimal special equipment—just a skillet, a baking dish, and basic pantry staples—yet yields a dish worthy of a fine-dining table or a cozy family dinner. Each bite reveals tender vegetables, melted cheese, and a subtle herb aroma that warms both belly and soul.
Preparation and Cooking Times
Preparation Time: 20 minutes (plus 15 minutes resting for eggplant)
Cooking Time: 10 minutes stovetop sauce + 10 minutes frying eggplant + 20 minutes initial bake + 15 minutes second bake
Total Time: Approximately 1 hour 15 minutes
Yield and Cuisine
Yield: Serves 6 as a main course or 8 as a side
Cuisine: Mediterranean-inspired comfort food
Ingredients
For the Eggplant
• 2 medium eggplants, trimmed and sliced into 1 cm (½ inch) rounds
• ½ teaspoon fine salt, for sweating eggplant
• 2–3 tablespoons vegetable oil, for frying
• Additional salt and freshly ground black pepper, to taste
For the Tomato-Rosemary Sauce
• 2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 400 g (14 oz) canned diced tomatoes (or 4 large fresh tomatoes, diced)
• ½ teaspoon sugar, to balance acidity
• ½ teaspoon dried oregano
• 1 sprig fresh rosemary, leaves removed and roughly chopped
• Salt and black pepper, to taste
For Layering & Topping
• 200 g (7 oz) fresh mozzarella, sliced or shredded
• 30 g (1 oz) grated Parmesan cheese
• 3 tablespoons fine breadcrumbs
• 3–4 tablespoons light cream (10% fat)
• Fresh parsley or basil leaves, for garnish
Directions
1. Prepare and Sweat the Eggplant
Place eggplant slices in a single layer on a tray or large plates. Sprinkle evenly with ½ teaspoon salt. Let rest 15 minutes to draw out bitterness. Pat each slice dry with paper towels.
2. Sauté Onion and Garlic
Heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add chopped onion and sauté 4–5 minutes until translucent. Stir in minced garlic and cook 30 seconds until fragrant.
3. Build the Tomato-Rosemary Sauce
Add diced tomatoes, sugar, oregano, and chopped rosemary to the pan. Season lightly with salt and pepper. Simmer gently 5 minutes until sauce thickens slightly and flavors meld. Remove rosemary stems if any remain. Taste and adjust seasoning.
4. Fry the Eggplant
Wipe out the saucepan and heat 2 tablespoons vegetable oil over medium-high heat. Working in batches, fry eggplant slices 2–3 minutes per side until golden brown. Transfer to a paper-towel–lined plate. Season immediately with salt, pepper, and a pinch of sugar to deepen caramelization.
5. Layer the Gratin
Preheat your oven to 180 °C (355 °F). In a 9×13 inch (23×33 cm) baking dish, spread one-half of the tomato-rosemary sauce in an even layer. Arrange half of the fried eggplant slices in a single overlapping layer. Top with half of the mozzarella slices, a light sprinkle of black pepper, and half of the grated Parmesan. Repeat: remaining sauce, eggplant, mozzarella, pepper, and Parmesan.
6. Add Breadcrumbs and Cream
Evenly sprinkle 3 tablespoons breadcrumbs over the top layer. Drizzle 3–4 tablespoons of light cream around the dish—this enriches the gratin and encourages a golden crust.
7. First Bake
Place the dish in the preheated oven on the middle rack. Bake 20 minutes, until cheese is melted and bubbling at the edges.
8. Second Bake for Golden Crust
Switch the oven to broil (if available) or increase top heat. Bake an additional 5–7 minutes, watching closely, until breadcrumbs turn golden and cheese bubbles with light browning. Remove from oven and let rest 5 minutes.
9. Garnish and Serve
Scatter fresh parsley or basil over the gratin for color and freshness. Slice into generous squares and serve hot.
Nutritional Information (per serving)
Calories: 320 kcal
Protein: 12 g
Carbohydrates: 18 g (Dietary Fiber: 4 g; Sugars: 8 g)
Fat: 20 g (Saturated Fat: 8 g)
Sodium: 450 mg
Origin and Popularity
Eggplant gratins trace their roots to Mediterranean home cooking, where locally abundant produce met simple stretching techniques—layering vegetables with olive oil and cheese in earthenware dishes. Variations include Italian parmigiana, French ratatouille tian, and Middle Eastern maghmour. This version combines classic eggplant “parmesan” concepts with a light cream finish and a breadcrumb topping, offering a festive twist that’s equally suited to holiday menus and weeknight dinners.
Reasons to Love It
• Deep Flavors: Caramelized eggplant rounds out the bright tomato-rosemary sauce.
• Crowd-Pleaser: Cheesy layers and golden crumbs delight both children and adults.
• Make-Ahead Friendly: Assemble the night before and bake before serving.
• Vegetarian Main: Hearty enough to serve on its own or alongside a simple green salad.
• Texture Contrast: Tender vegetables, gooey cheese, and crisp topping in every bite.
Health Benefits
• Rich in Antioxidants: Eggplant’s purple skin provides nasunin, linked to brain health.
• Low in Calories: High water and fiber content make eggplant filling yet light.
• Heart-Healthy Fats: Olive and vegetable oils deliver monounsaturated fats.
• Vitamin Boost: Tomatoes and garlic add vitamin C, lycopene, and immune-supporting compounds.
• Calcium & Protein: Cheese contributes bone-strengthening calcium and complete proteins.
Serving Suggestions
• Light Accompaniments: Pair with an arugula salad dressed in lemon vinaigrette to cut richness.
• Hearty Pairings: Serve alongside garlic-roasted potatoes or crusty bread to soak up sauce.
• Protein Addition: Add grilled chicken breast or pan-seared fish for a complete meal.
• Wine Pairing: A medium-bodied red like Chianti or a crisp white such as Pinot Grigio complements the flavors.
Cooking Tips
• Uniform Slices: Cut eggplant rounds evenly for consistent cooking.
• Thorough Draining: Pat eggplant dry after salting to ensure crisp edges.
• Even Browning: Arrange slices in a single layer when frying; avoid overcrowding the pan.
• Broiling Caution: Watch the gratin closely during broiling to prevent burning.
• Cheese Quality: Use fresh mozzarella and high-quality Parmesan for superior melt and flavor.
Variations
• Spicy Kick: Add a pinch of chili flakes to the sauce or top with chopped jalapeños.
• Meaty Twist: Incorporate sautéed ground beef or Italian sausage into the tomato sauce.
• Herb Swap: Substitute thyme or basil for rosemary to alter the herb profile.
• Dairy-Free Option: Use vegan cheese and replace cream with cashew cream.
• Gluten-Free: Omit breadcrumbs or use gluten-free panko and ensure canned tomatoes contain no additives.
Make-Ahead & Storage
• Assemble Early: Layer the gratin up to 24 hours in advance; cover and refrigerate. Bake just before serving, adding an extra 5 minutes to cooking time.
• Leftovers: Store cooled leftovers in an airtight container for up to 3 days. Reheat single servings in a 180 °C oven or microwave until warmed through.
• Freezing: Freeze individual portions in freezer-safe containers for up to 2 months. Thaw overnight and reheat as directed.
Conclusion
This Layered Eggplant Gratin with Creamy Tomato-Rosemary Sauce delivers an irresistible combination of comfort and sophistication. From the careful sweating of eggplant to the final golden breadcrumb crust, each step deepens flavor and refines texture. Ideal for both casual family dinners and elegant dinner parties, this dish proves that humble vegetables can take center stage. Give it a try and discover your new favorite gratin, one cheesy, herb-scented layer at a time.
Frequently Asked Questions
-
Can I use fresh herbs instead of dried?
Yes—use 1 tablespoon fresh oregano and 2 tablespoons fresh rosemary, finely chopped. -
Why salt the eggplant?
Salting draws out bitterness and moisture, yielding a better texture and deeper flavor. -
What if I don’t have an oven broiler?
Bake the full time at 180 °C and add 5–7 extra minutes for browning at the end. -
Is this dish gluten-free?
Omit breadcrumbs or use a certified gluten-free variety. -
How do I prevent soggy layers?
Ensure eggplant is well-drained and sauce is thick before layering. -
Can I halve the recipe?
Yes—use an 8×8 inch pan and reduce bake time by 5–7 minutes. -
What’s the best way to reheat?
Use an oven at 160 °C for 10–12 minutes to maintain texture and melt cheese. -
Can I make a vegan version?
Substitute vegan cheeses and replace cream with blended cashews or coconut cream. -
How far ahead can I assemble?
Up to 24 hours; cover tightly and refrigerate until baking time. -
Any tips for extra-crispy topping?
Mix breadcrumbs with 1 tablespoon melted butter before sprinkling, then broil briefly.