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If you are looking for a dish that celebrates the simple beauty of Mediterranean produce, this Eggplant and Tomato Gratin is your perfect investigation into “summer-on-a-plate.” This recipe transforms humble eggplants and tomatoes into a sophisticated, bubbly masterpiece. By roasting the eggplant first to achieve a golden, buttery texture and then layering it with juicy tomato rounds, you create a high-impact flavor profile that is both earthy and bright.
This gratin is a standout addition to your blog because it bridges the gap between a casual weeknight side and an elegant dinner party dish. Much like the Mediterranean Roasted Eggplant or Pierogi Casserole you’ve explored, it relies on a crispy topping—in this case, a sharp Parmesan crust—to provide a satisfying crunch that balances the tender vegetables beneath.
Table of Contents
Why You’ll Love This Recipe
- Effortless Prep: Minimal chopping and a simple layering process make this foolproof.
- Low-Calorie Comfort: It feels indulgent and rich but is packed with nutrients and healthy fats from olive oil.
- Texture Perfection: Broiling the eggplant beforehand ensures it’s never spongy, while the oven finish makes the cheese perfectly golden.
- Versatile: Serve it hot as a winter side or at room temperature for a summer lunch.
Ingredients
- 2 medium Eggplants (about 1.5 lbs)
- 2–3 large ripe Tomatoes, sliced into rounds
- 4 Tbsp Extra Virgin Olive Oil
- ½ cup Grated Parmesan Cheese
- ½ tsp Salt (to taste)
- ½ tsp Black Pepper
- Optional: Fresh basil leaves for garnish or a sprinkle of dried oregano.
Instructions
1. Prep and Broil the Eggplant
Preheat your broiler. Slice the eggplants into thick rounds. Arrange them in a single layer on a foil-lined baking sheet. Brush both sides with olive oil and broil for 15–20 minutes, turning once, until golden and tender.
2. Layer the Gratin
Preheat your oven to 400°F (200°C). In a shallow oven-proof baking dish, alternate layers of the broiled eggplant and the fresh tomato slices (you can also toss them together gently in a bowl first with seasoning for a more rustic look).
3. Season and Drizzle
Drizzle any remaining olive oil over the top and season generously with salt and pepper.
4. The Golden Crust
Sprinkle the Parmesan cheese evenly over the vegetables.
5. Bake to Perfection
Bake for 20 minutes until the cheese is melted and golden brown, and the tomatoes have softened and released their juices.
6. Serve
Garnish with fresh herbs if desired and serve immediately.
Expert Tips for Success
- Avoid Bitterness: If your eggplants are very large, sprinkle the raw slices with salt and let them sit for 20 minutes to “sweat” out any bitter juices. Pat dry before broiling.
- Tomato Choice: Use meaty tomatoes like Roma or Beefsteak. Avoid overly watery varieties so the gratin doesn’t become soupy.
- Fresh Cheese: Grate your Parmesan fresh from the block for the best melt and a sharper, saltier kick.
- Herb Infusion: Tucking a few fresh basil leaves or a sprig of thyme between the layers adds an incredible aroma as it bakes.
Variations
- The “Crispy” Version: Mix the Parmesan with ¼ cup of Panko breadcrumbs for an even crunchier top.
- Add a Sauce: Spread a thin layer of marinara or pesto at the bottom of the dish for extra depth.
- Goat Cheese Gratin: Swap the Parmesan for crumbles of goat cheese or feta for a tangy Mediterranean twist.
- Zucchini Medley: Substitute one of the eggplants for sliced zucchini to add extra color and a slightly sweeter flavor.
FAQ: Eggplant and Tomato Gratin
Q: Can I make this ahead of time? A: Yes. You can broil the eggplant and layer the dish earlier in the day. Just wait to add the cheese and bake it right before you’re ready to eat.
Q: Is this gluten-free? A: Yes, as written, this recipe is naturally gluten-free.
Q: What should I serve this with? A: It pairs beautifully with Grilled Pork Chops, roast chicken, or as a standalone meal served with crusty bread to soak up the tomato juices.
Q: Why is my gratin watery? A: This usually happens if the tomatoes are very juicy or the eggplant wasn’t broiled enough. Pre-broiling the eggplant is essential to remove moisture and lock in flavor!
Eggplant Tomato Gratin
Equipment
- Baking sheet
- foil or parchment paper
- oven-safe baking dish
Ingredients
- 2 medium eggplants (about 1.5 lbs), sliced into thick rounds
- 2-3 large ripe tomatoes, sliced into rounds
- 4 tbsp extra virgin olive oil
- 0.5 cup grated Parmesan cheese
- 0.5 tsp salt (or to taste)
- 0.5 tsp black pepper
- fresh basil leaves or dried oregano (optional garnish)
Instructions
- Preheat broiler. Arrange eggplant slices in a single layer on a foil-lined baking sheet. Brush both sides with olive oil and broil 15–20 minutes, turning once, until golden and tender.
- Preheat oven to 400°F (200°C). In a shallow oven-safe dish, layer broiled eggplant and tomato slices alternately.
- Drizzle remaining olive oil over the top and season with salt and pepper.
- Sprinkle grated Parmesan evenly over the layered vegetables.
- Bake for 20 minutes until cheese is melted and golden brown and tomatoes are softened.
- Garnish with fresh basil or oregano if desired. Serve hot or at room temperature.