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Eggplant Tomato Gratin Recipe

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★★★★★

4.6 from 737 reviews

This Eggplant Tomato Gratin is a delicious and easy-to-make layered casserole featuring tender, golden-browned eggplant slices baked in a rich tomato sauce with a blend of Parmesan, Pecorino Romano, and fresh mozzarella cheeses. Perfect as a comforting vegetarian main or side dish, it combines the sweetness of slow-simmered tomatoes with the savory depth of herbs and melting cheeses for a hearty, flavorful meal.

Ingredients

Scale

Eggplant Preparation

  • 2 large eggplants, about 1 pound each
  • 2 tablespoons kosher salt, plus more to taste
  • Olive oil for frying and drizzling

Tomato Sauce

  • 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

Cheeses and Garnish

  • 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

Instructions

  1. Prepare the Eggplant: Cut the eggplants crosswise into 1/4-inch thick rounds, keeping slices uniform for even cooking. Place the slices in a colander over a bowl or sink and sprinkle generously with kosher salt to draw out moisture. Let sit for 30-60 minutes, then rinse off salt under cold water and pat dry thoroughly with paper towels.
  2. Make the Tomato Sauce: Heat 1/4 cup olive oil in a large saucepan or Dutch oven over medium heat. Add sliced onions and cook until soft and translucent, about 5-7 minutes. Stir in minced garlic and cook for 1 minute until fragrant. Add crushed tomatoes, tomato sauce, dried oregano, dried basil, red pepper flakes if using, salt, and black pepper. Bring to a simmer, reduce heat to low, and let simmer for 30-60 minutes, stirring occasionally. Stir in fresh basil during the last 5 minutes of cooking.
  3. Fry the Eggplant Slices: Heat a thin layer of olive oil in a large skillet over medium-high heat. In batches, fry the eggplant slices for 3-4 minutes per side until golden brown and tender. Transfer cooked slices to a paper towel-lined plate to drain excess oil. Add more oil as needed for remaining slices.
  4. Bake Eggplants to Finish: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and arrange eggplant slices in a single layer. Drizzle with olive oil and season with salt and pepper. Bake for 20-25 minutes, flipping halfway through, until tender and lightly browned.
  5. Assemble the Gratin: Preheat oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish. Spread a thin layer of tomato sauce on the bottom. Arrange a layer of eggplant slices over the sauce, slightly overlapping. Sprinkle with Parmesan, Pecorino Romano, and some fresh mozzarella slices. 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 over the top.
  6. Bake the Gratin: Bake the assembled gratin for 25-30 minutes until cheese is melted and bubbly and the dish is heated through. For a golden-brown top, broil for 1-2 minutes, watching carefully to avoid burning.
  7. Rest and Serve: Let the gratin rest for 10-15 minutes to allow flavors to meld and to firm up. Garnish with chopped fresh parsley and serve warm.

Notes

  • Salting the eggplant is crucial for removing excess moisture and bitterness; do not skip this step.
  • Using homemade tomato sauce enhances flavor, but store-bought sauce can be substituted for convenience.
  • Adjust red pepper flakes to suit your preferred level of heat.
  • The combination of Parmesan and Pecorino Romano cheese adds depth and richness to the gratin.
  • Allowing the gratin to rest before serving improves texture and flavor integration, preventing it from being too runny.

Keywords: Eggplant Gratin, Tomato Gratin, Vegetarian Casserole, Italian Eggplant Recipe, Baked Eggplant, Comfort Food

Find it online: https://mixitwitjoe.com/eggplant-tomato-gratin-recipe/