Italian Eggplant Gratin Recipe
A delicious and comforting Italian Eggplant Gratin recipe that combines layers of eggplant, flavorful tomato sauce, and cheesy goodness, resulting in a satisfying dish with a melt-in-the-mouth texture.
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour 10 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Vegetables
- 3 large fresh eggplants
Tomato sauce
- 700 ml of tomato coulis
- 2 cloves of garlic
- 1 yellow onion
- Extra virgin olive oil, sufficient quantity
- Fine salt
- Ground black pepper
- Dried oregano
- A few fresh basil leaves
Filling
- 300g grated or sliced mozzarella
- 60g grated parmesan cheese
Instructions
- Wash and slice the eggplants: Slice eggplants into 1 cm thick rounds, salt, drain, and pat dry.
- Brown the eggplant: Brown slices in olive oil until lightly browned. Drain on paper towels.
- Prepare the tomato sauce: Sweat onion and garlic, add tomato puree, season, and simmer with oregano. Add basil.
- Assemble the gratin: Preheat oven, layer tomato sauce, eggplant, mozzarella, Parmesan. Repeat layers, finishing with cheese and basil.
- Bake: Bake at 180°C for 30-40 minutes until golden brown. Let stand before serving.
Notes
- This dish gains flavor when prepared the day before and reheated.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 8g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 9g
- Protein: 15g
- Cholesterol: 45mg
Find it online: https://cookedbysarah.com/italian-eggplant-gratin-recipe/
