Name: Eggplant Tomato Gratin Recipe
Prep time: 45 min
Cook time: 1 h 15 min
Total time: 2 h
Cuisine: Italian
Ingredients: 2 large eggplants, about 1 pound each; 2 tablespoons kosher salt, plus more to taste; Olive oil for frying and drizzling; 1/4 cup olive oil; 1 large onion, thinly sliced; 4 cloves garlic, minced; 1 (28 ounce) can crushed tomatoes; 1 (15 ounce) can tomato sauce; 1 teaspoon dried oregano; 1/2 teaspoon dried basil; 1/4 teaspoon red pepper flakes (optional); Salt and freshly ground black pepper to taste; 1/2 cup chopped fresh basil leaves; 1/2 cup grated Parmesan cheese, plus more for topping; 1/2 cup grated Pecorino Romano cheese, plus more for topping; 8 ounces fresh mozzarella cheese, sliced; Fresh parsley, chopped, for garnish

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Introduction

This Eggplant Tomato Gratin is a delightful and easy-to-make dish that layers tender eggplant, rich tomato sauce, and a blend of cheeses. Perfect as a comforting main course or a side, it combines classic Italian flavors with simple steps to create a satisfying meal.

This dish is a layered eggplant casserole shown close-up in a white baking dish on a white marbled surface. There are three visible thick layers of cooked eggplant slices with dark purple edges and soft, golden-brown crumbs on top. Between the eggplant layers, there are bright red tomato slices and melted white cheese that oozes slightly. The top layer is covered with crispy golden breadcrumbs and sprinkled with fresh green herb leaves, adding texture and color contrast. The overall look is rich and baked with a mix of crispy, soft, and melty textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large eggplants, about 1 pound each
2 tablespoons kosher salt, plus more to taste
1/4 cup olive oil, plus more for drizzling
1 large onion, thinly sliced
4 cloves garlic, minced
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can tomato sauce
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon red pepper flakes (optional)
1/2 cup chopped fresh basil leaves
1/2 cup grated Parmesan cheese, plus more for topping
1/2 cup grated Pecorino Romano cheese, plus more for topping
8 ounces fresh mozzarella cheese, sliced
Fresh parsley, chopped, for garnish
Freshly ground black pepper to taste

Instructions

Step 1: Cut the eggplants crosswise into 1/4-inch thick rounds, keeping the slices uniform for even cooking.
Step 2: Place eggplant slices in a colander over a bowl or sink. Sprinkle both sides generously with 2 tablespoons kosher salt. Let sit for 30 minutes to 1 hour to draw out moisture.
Step 3: Rinse the eggplant slices thoroughly under cold water to remove excess salt, then pat dry with paper towels.
Step 4: Heat 1/4 cup olive oil in a large saucepan over medium heat. Add sliced onion and cook until softened and translucent, about 5-7 minutes, stirring occasionally.
Step 5: Add minced garlic and cook for 1 minute until fragrant, avoiding burning.
Step 6: Pour in crushed tomatoes and tomato sauce, stirring to combine.
Step 7: Stir in dried oregano, dried basil, red pepper flakes (if using), salt, and freshly ground black pepper. Bring to a simmer, then reduce heat and simmer for 30 minutes to 1 hour, stirring occasionally.
Step 8: Stir in chopped fresh basil during the last 5 minutes of simmering.
Step 9: Heat a thin layer of olive oil in a skillet over medium-high heat. In batches, cook eggplant slices 3-4 minutes per side until golden brown and tender. Drain on paper towels.
Step 10: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 11: Arrange eggplant slices on the baking sheet in a single layer. Drizzle with olive oil, season with salt and pepper. Bake 20-25 minutes, flipping halfway, until tender and lightly browned.
Step 12: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
Step 13: Spread a thin layer of tomato sauce on the bottom of the dish. Layer eggplant slices over sauce, slightly overlapping. Sprinkle with Parmesan, Pecorino Romano, and mozzarella slices.
Step 14: Repeat layers of sauce, eggplant, and cheeses until all ingredients are used, ending with sauce and cheese on top. Sprinkle remaining Parmesan and Pecorino Romano.
Step 15: Bake for 25-30 minutes until cheese is melted and bubbly. For a golden top, broil 1-2 minutes watching carefully.
Step 16: Let gratin rest 10-15 minutes before serving. Garnish with fresh parsley and serve warm.

Tips & Variations

Salting the eggplant is key to remove bitterness and excess moisture—do not skip this step.
Use a blend of Parmesan and Pecorino Romano for richer, balanced flavor.
Adjust red pepper flakes to control the spice level according to your preference.
For quicker prep, store-bought tomato sauce can be used, but homemade sauce enhances the dish.
Letting the gratin rest before serving helps flavors meld and prevents it from being runny.

Storage

Store leftover gratin covered in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through to maintain texture and flavor. Avoid microwaving to prevent sogginess.

How to Serve

The image shows a close-up of a baked dish in a white ceramic dish on a white marbled surface. The dish has three visible layers: the bottom layer is a rich red tomato sauce with a chunky texture, the middle layer is thick slices of dark purple eggplant, and the top layer has light golden melted cheese with browned, crispy breadcrumbs scattered all over, giving a crunchy texture. Round slices of cooked red tomatoes are spread over the cheese, topped with small green herb leaves for garnish. The overall look is warm, toasted, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese in this gratin?

Yes, you can substitute or add cheeses like fontina or provolone, but the combination of Parmesan, Pecorino Romano, and mozzarella provides the best balance of flavor and meltiness.

Do I have to salt the eggplant before cooking?

Salting the eggplant helps draw out bitterness and excess water, improving texture and taste. While you can skip it, the final dish may be more bitter and watery.