Best Eggplant Gratin Recipes

EGGPLANT GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Heat about 1/8-inch of olive oil in a very large frying pan over medium heat. When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters! Transfer the cooked eggplant slices to paper towels to drain. Add more oil, heat, and add more eggplant until all the slices are cooked.
• Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce. Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
• Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned. Serve warm.

ROASTED TOMATO AND EGGPLANT GRATIN

Steps:

• For the gratin topping: Combine the panko, pecorino, oil, oregano salt and pepper in a medium bowl. Mix until the crumbs are evenly coated with the oil.
• For the eggplant and tomatoes: Preheat the oven to 375 degrees F. Combine the onions, cherry tomatoes, heirloom tomatoes, tomato puree, oil, soy, sriracha, garlic and eggplant flesh in a large bowl. Add half of the gratin topping. With your hands or two spoons, gently mix the vegetables and topping until thoroughly combined.
• Put the scooped-out eggplants in a baking dish. Pour the eggplant and tomato mixture into the eggplants and top each with the remaining gratin topping. Sprinkle the mozzarella over the top. Bake, uncovered, until the eggplants are tender and the tops are lightly browned, 45 to 60 minutes. If after 30 minutes the tops are browning too rapidly, cover the dish with foil for the remaining cooking time.
• Remove from oven and let rest for 10 minutes before serving. Drizzle with olive oil to taste.

EGGPLANT AND TOMATO GRATIN

Steps:

• Roast the eggplant.
• Meanwhile, to make the tomato sauce, heat the olive oil in a large, heavy, preferably nonstick skillet over medium heat and add the onion. Cook, stirring, until tender, about 5 to 8 minutes, and add the garlic. Cook, stirring, until fragrant, about a minute, and add the tomatoes, salt (1/2 to 1 teaspoon), pepper, sugar, and basil sprigs. Turn the heat up to medium-high and when the tomatoes are bubbling, stir well and turn the heat back to medium. Cook, stirring often, until the tomatoes have cooked down and are beginning to stick to the pan, about 25 minutes. Remove the basil sprigs, wiping any sauce that adheres to them back into the sauce.
• Put the sauce through the fine blade of a food mill if you have not peeled the tomatoes. Otherwise pulse in a food processor fitted with the steel blade until coarsely pureed. Taste and adjust seasoning.
• Preheat the oven to 400ºF. Set aside 1/4 cup of the Parmesan and mix with the breadcrumbs. Oil a 2-quart gratin or baking dish with olive oil. Spread 1/2 cup tomato sauce over the bottom of the dish. Slice the roasted eggplant about 1/4 inch thick and set an even layer of the slices over the tomato sauce. Season with salt and pepper. Spoon a layer of sauce over the eggplant and sprinkle with basil and Parmesan. Repeat the layers one or two more times, depending on the shape of your dish and the size of your eggplant slices, ending with a layer of sauce topped with the Parmesan/breadcrumb mixture you set aside. Drizzle 1 tablespoon olive oil over the top. Place in the oven and bake for 30 to 35 minutes, until bubbling and browned on the top and edges. Remove from the heat and allow to sit for at least 10 minutes before serving. Serve hot, warm, or room temperature.

ROASTED EGGPLANT AND RED PEPPER GRATIN

Steps:

• Preheat oven to 450 degrees. Cut eggplant into small dice (1/2 to 3/4 inch) and toss with salt to taste. Place in a colander in the sink and let sit for 20 minutes, then drain on paper towels and blot to remove liquid that has accumulated on the surface. Transfer to a bowl and toss with 1 tablespoon of the olive oil.
• Line a baking sheet with foil and oil the foil with olive oil. Lay the diced eggplant on the foil in 1 layer. Roast in the hot oven for 15 to 20 minutes, until the dice are soft when pierced with a knife and browned in spots. Remove from oven and carefully fold foil up over the eggplant slices (be careful not to burn yourself!). Crimp the edges of the foil so that eggplant is hermetically sealed in a big foil packet, and allow eggplant to steam for another 15 to 20 minutes. Carefully remove from the foil. Place in a colander or strainer set over a bowl again and allow eggplant to drain for 30 minutes, or preferably, overnight (uncovered) in the refrigerator.
• Preheat oven to 350 degrees. Oil a 2-quart baking dish or gratin. Heat remaining oil over medium heat in a medium size skillet and add onion. Cook, stirring, until tender, about 5 minutes. Add a generous pinch of salt, the garlic, thyme and cumin and continue to cook, stirring, for another 30 seconds to a minute, until fragrant. Remove from the heat.
• If the diced roasted peppers are very moist, drain in a strainer and then place on paper towels and blot. Whisk eggs in a large bowl. Whisk in milk and salt and pepper to taste. Stir in eggplant, roasted peppers, onion mixture, chives and parsley and combine well. Stir in cheese and optional rice and combine well. Scrape into prepared baking dish.
• Bake 35 to 40 minutes, until lightly browned. Remove from oven and allow to sit for 10 minutes before serving.

TOMATO, SQUASH AND EGGPLANT GRATIN

Steps:

• Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
• Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
• Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
• Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.

EGGPLANT GRATIN WITH ROASTED BELL PEPPERS AND GOAT CHEESE

Steps:

• Place eggplant slices in a colander, sprinkle both sides with kosher salt, and allow to drain in the sink for 30 minutes.
• Combine 4 tablespoons olive oil, herbes de Provence, and garlic in a small bowl.
• Set an oven rack about 4 inches from the heat source and preheat the oven's broiler.
• Pat eggplant dry and press between paper towels to remove as much moisture as possible. Brush slices on both sides with olive oil mixture and place in a single layer on a heavy baking sheet.
• Broil eggplant in the preheated oven, turning once after browned, about 10 minutes. Continue cooking on other side until brown and crispy, about 10 minutes.
• Grease bottom and sides of a 10- or 12-inch baking dish with 1 1/2 teaspoons olive oil. Sprinkle 2 tablespoons panko over bottom and sides of dish.
• Cut eggplant slices in half crosswise on the diagonal and place half the slices in the prepared dish in a single layer. Layer bell peppers on top of eggplant. Arrange goat cheese slices over bell peppers. Season with black pepper and cover with remaining eggplant. Sprinkle with remaining bread crumbs and Parmesan cheese. Drizzle with remaining 1 1/2 teaspoons olive oil. Cover and refrigerate for 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C).
• Bake in the preheated oven uncovered until gratin is heated through and golden brown on top, 15 to 20 minutes.
• Turn oven to broil and place gratin 4 inches from heat source. Broil gratin until breadcrumbs are crispy and brown, 1 to 2 minutes. Allow to cool 5 to 10 minutes before serving.

EGGPLANT AU GRATIN

Steps:

• Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400° for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack., Place one eggplant slice in each of two 10-oz. ramekins coated with cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350° for 20-25 minutes or until bubbly and cheese is melted.

EGGPLANT AND ROAST TOMATOES GRATIN

Steps:

• For the bread crumbs: In a medium bowl, combine pecorino, panko, salt, pepper, olive oil, and parsley. Mix well until crumbs are evenly coated with oil. Set aside.
• For the eggplant and tomatoes: Preheat oven to 375 degrees. In a large bowl, combine red tomatoes, yellow tomatoes, basil, red pepper flakes, salt, black pepper, tomato puree, garlic, eggplant and 1/3 cup olive oil. Add half of the bread crumb mixture. With your hands or two spoons, gently mix the vegetables and bread crumb mixture until thoroughly combined.
• Pour into a 9 x 13 baking dish and top with remaining bread crumb mixture. Sprinkle the mozzarella over the top. Bake, uncovered, until eggplant is tender and top is lightly browned, 45 to 60 minutes; if after 30 minutes the top is browning too rapidly, cover the dish with foil for the remaining cooking time. Remove from oven, and let rest for 10 minutes before serving. Drizzle olive oil to taste over each serving, if desired.

EGGPLANT AND POTATO GRATIN

Steps:

• Heat oven to 425 degrees. Slice the eggplants 1/4-inch thick, discarding the tops. Peel the potatoes or leave the skins on, and slice the potatoes 1/4-inch thick. Place the eggplant and potatoes in a large bowl and drizzle with the ghee. Toss with cumin, nigella, red-pepper flakes, cinnamon and 1 teaspoon salt.
• Lightly grease a 9-by-9-inch baking dish or similarly sized gratin dish with ghee, and place the gratin dish on a baking sheet.
• Add the tomatoes and garlic to the baking dish, season with salt and toss to combine. Arrange the eggplant and potato slices on top, alternating between the two vegetables.
• In a small bowl, mix the bread crumbs and Parmesan. Sprinkle the mixture over the sliced vegetables.
• Cover the dish tightly with aluminum foil and bake for 30 minutes. Uncover, and bake for another 15 to 20 minutes, until the top turns golden brown. Let the dish cool for 5 minutes before serving.

EASY EGGPLANT GRATIN

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Preheat a grill for medium heat and lightly oil the grate. Grill eggplant slices until cooked through and evenly browned on both sides, about 5 minutes.
• Mix half-and-half, egg, ricotta cheese, 1/4 cup Parmesan cheese, salt, and 1/8 teaspoon pepper together in a bowl.
• Arrange a layer of eggplant slices in each of 2 individual gratin dishes. Sprinkle each with 1/8 cup Parmesan cheese and season with salt and pepper. Spoon half the marinara sauce into each dish. Top each with a second layer of eggplant slices, more salt and pepper, half the ricotta mixture, and 1 tablespoon Parmesan cheese. Place the dishes on a baking sheet.
• Bake in the preheated oven until the custard sets and the top is browned, 25 to 30 minutes.

EGGPLANT, OYSTER, AND TASSO GRATIN

Steps:

• Preheat the oven to 400°F. Butter a 2-quart baking dish and set aside. Pour the oysters into a bowl and check for bits of shell. Strain the oyster liquor through a fine sieve into a small bowl and set aside. Set drained oysters aside in a small bowl.
• Melt the butter in a small saucepan over low heat and whisk in the flour. Whisk in the reserved oyster liquor and stock. Increase the heat to medium-high and bring the mixture to a boil, whisking constantly. Whisk in the cream. Reduce the heat to medium-low and simmer gently, stirring from time to time, until the sauce thickens, about 10 minutes. Season the sauce with salt, pepper, hot sauce, and nutmeg. Remove the pan from the heat and cover to keep the sauce warm.
• Heat the extra-virgin olive oil in a medium skillet over medium-high heat. Add the eggplant and cook, stirring often, until lightly browned, about 5 minutes. Stir in the onion, tasso, garlic, sage, and rosemary. Cook until the eggplant is tender, 5 to 7 minutes. Season with salt and pepper. Transfer the eggplant mixture into a colander to drain for 5 minutes. Stir together the crumbs, parsley, melted butter, oil, and cheese in a small bowl and set aside.
• To assemble the gratin, spread about one-third of the oyster liquor sauce in the bottom of the prepared baking dish. Spoon the eggplant mixture into the dish. Arrange the oysters in a single layer over the eggplant mixture and drizzle with the remaining sauce. Sprinkle the crumb topping over the entire dish. Bake until golden brown and bubbly, 10 to 15 minutes. Serve hot.

ZUCCHINI, EGGPLANT, TOMATO GRATIN

Steps:

• 1. Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes. Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more. When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.
• 2. Slice the eggplant, zucchini, and tomato in similar sized rounds: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices. You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first. All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.
• 3. Layer the eggplant, zucchini, tomato rounds on top of the onions, bell peppers as garlic: Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers. Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.
• 4. Top with salt, parsley, cheeses, olive oil: Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses. Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.
• 5. Cover with foil and bake, broil uncovered to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil). Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned. from Simply Recipes

EGGPLANT GRATIN WITH BECHAMEL SAUCE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Brush eggplant rounds with 2 tablespoons vegetable oil. Place on a baking sheet.
• Bake in the preheated oven until eggplants are soft and brown, about 15 minutes. Remove from oven. Keep oven on.
• Heat 2 tablespoons oil in a saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Add tomatoes and tomato paste. Cook until flavors are blended, about 3 minutes. Stir in stock, basil, paprika, oregano, salt, and pepper. Cook until red sauce is thickened, about 15 minutes.
• Melt butter in a saucepan over medium heat. Add flour; cook and stir until light brown, 6 to 10 minutes. Remove from heat. Add milk slowly, whisking constantly, until mixture is smooth, about 2 minutes. Return to heat. Bring to a boil, stirring with a wooden spoon. Cook and stir until bechamel sauce thickens and coats the back of the spoon, 5 to 7 minutes more. Remove from heat; stir in Parmesan cheese, garlic powder, salt, nutmeg, and white pepper.
• Cover the bottom of a baking dish with 2 tablespoons of the red sauce. Arrange 1 layer of eggplant on top; cover with some mozzarella slices. Spread 3 to 4 tablespoons bechamel sauce on top. Repeat layering until you reach a final layer of bechamel sauce; top with remaining mozzarella.
• Bake in the preheated oven until cheese melts and turns golden brown, 25 to 30 minutes.

EGGPLANT AND TOMATO GRATIN

Steps:

• Cut the ends of the eggplants, then cut in slices of 1/2 inch thickness. In an oven proof dish, mix eggplants, garlic and half oil, half salt and half pepper (I mixed everything in a large bowl). Lay out the eggplant slices in one layer in a baking dish (I used a large baking pan and I made half recipe). Cook under the preheated grill of the oven (6 inches apart from the grill), for about 6 minutes or until golden (flip them one time).
• In a large baking dish (I sprayed it with PAM), put half of the eggplants, cover with onion slices and sprinkle with half of the italian seasoning. Drizzle with half of the remaining oil and sprinkle with half of the remaining salt and pepper. Do another layer the same way with tomato slices then cover with remaining eggplant. Add italian seasoning. Cook in the preheated oven of 400F for about 20 minutes or until bubbly and golden. Sprinkle with asiago and mozzarella and put under preheated grill for 1 minute or until the cheese has melted and is golden.

EGGPLANT AND TOMATO GRATIN

Steps:

• Coat a baking sheet with cooking spray.
• Place eggplant slices in a single layer of the baking sheet.
• Coat slices with cooking spray; sprinkle with salt.
• Bake in a 375° oven for 16 minutes, turning eggplant after 8 minutes.
• In a small bowl, mix together the cheese, oregano, pepper, and garlic.
• Arrange half the eggplant slices in an 8x8 square baking dish that has been coated with cooking spray.
• Place half the tomato slices over the eggplant.
• Top with half the zucchini slices; sprinkle with half the cheese mixture.
• Repeat layers; bake, covered, at 375° for 1 hour.
• Uncover and bake 10 more minutes or until vegetables are tender and cheese is golden.

EGGPLANT GRATIN

Steps:

• Preheat the oven to 400 degrees F.
• Heat about 1/8-inch of olive oil in a very large frying pan over medium heat.
• When the oil is almost smoking, add several slices of eggplant and cook, turning once, until they are evenly browned on both sides and cooked through, about 5 minutes. Be careful, it splatters!
• Transfer the cooked eggplant slices to paper towels to drain.
• Add more oil, heat, and add more eggplant until all the slices are cooked.
• Meanwhile, in a small bowl, mix together the ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
• In each of 2 individual gratin dishes, place a layer of eggplant slices, then sprinkle with Parmesan, salt and pepper and spoon 1/2 of the marinara sauce.
• Next, add a second layer of eggplant, more salt and pepper, half the ricotta mixture, and finally 1 tablespoon of grated Parmesan on top.
• Place the gratins on a baking sheet and bake for 25 to 30 minutes or until the custard sets and the top is browned.
• Serve warm.

EGGPLANT SOUFFLE AU GRATIN

Steps:

• Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash.
• Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste.
• Blend well and put in a greased casserole dish.
• Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese.
• Bake at 350 degrees for 30 minutes.

OYSTER, EGGPLANT, AND TASSO GRATIN

Steps:

• Preheat oven to 400 degrees. 4 individual shallow baking dishes.
• Drain oysters into a large bowl, reserving liquor. Check oysters for any pieces of shell and discard. Strain liquor through a fine mesh sieve; set aside.
• Melt butter in a small saucepan over low heat. Whisk in flour, then add reserved oyster liquor and broth or milk. Bring mixture to a boil, whisking constantly. Whisk in cream and reduce heat to a simmer. Cook for 10 minutes, stirring occasionally. Season with salt, pepper, hot sauce, and nutmeg. Remove mixture from heat; cover sauce to keep warm.
• Heat olive oil in a medium skillet over medium-high heat. Add eggplant and cook, stirring occasionally, until browned, about 5 minutes. Add onion, tasso, and garlic; stir in sage and rosemary. Cook until eggplant is tender and cooked through, 5 to 7 minutes more. Season with salt and pepper; transfer mixture to a colander; let stand to drain excess oil, about 5 minutes.
• Spread mixture evenly in baking dishes; top with an even layer of oysters. Drizzle with sauce and sprinkle over breadcrumb topping. Transfer to oven and bake until golden brown and bubbly, about 10 minutes. Serve immediately.

CRISP TOMATO, ZUCCHINI AND EGGPLANT BREAD GRATIN

Steps:

• 1. Preheat the oven to 400°. In a colander, toss the eggplant and zucchini with 1 teaspoon of kosher salt and let stand for 20 minutes. Drain well and gently squeeze out any excess liquid. 2. Meanwhile, in a small bowl, stir the olive oil with the garlic. Coat a 9-by-13-inch baking dish with 1 1/2 teaspoons of the garlic-infused oil. Tear the bread into 2-inch pieces and line the bottom of the baking dish with bread, fitting the pieces tightly together. Drizzle the bread with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the bread with half of the basil. 3. In a medium bowl, toss the eggplant and zucchini with 2 tablespoons of the garlic oil and season with salt and pepper. Sprinkle the tomato slices with salt and pepper. Arrange the eggplant, zucchini and tomatoes over the bread, overlapping them if necessary. Sprinkle with the thyme leaves, salt and pepper and drizzle with the remaining garlic oil. 4. Bake the gratin for about 40 minutes, until the vegetables begin to brown and the bottom of the bread is golden brown. Remove the vegetable gratin from the oven and let stand until cooled slightly, about 10 minutes. Sprinkle with the remaining basil, cut into pieces and serve. MAKE AHEAD The gratin can be baked up to 2 hours in advance. Reheat in a 350° oven or serve at room temperature.

EGGPLANT GRATIN

Steps:

• Slice eggplants in such a way that the slices are still connected at the bottom. Sprinkle with salt and set aside for 20 minutes. Wash off salt under running cold water and pat dry.
• Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
• Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt, and pepper.
• Place eggplants with the cut-side up into the prepared baking dish. Arrange tomato slices and bell pepper pieces alternately in between the eggplant slices. Pour feta-mixture over eggplants and cover with aluminum foil.
• Bake in the preheated oven until feta cheese is melted and eggplants are cooked through, about 45 minutes. Sprinkle with more parsley.