Eggplant Tomato Gratin
This Eggplant and Tomato Gratin is a Mediterranean-inspired baked dish featuring golden broiled eggplant layered with juicy ripe tomatoes and topped with a crisp Parmesan crust. It’s a simple yet elegant recipe that delivers rich flavor, tender texture, and a beautifully golden finish.
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.
Notes
For best results, broil eggplant first to prevent sogginess. Use firm, meaty tomatoes to avoid excess liquid. Freshly grated Parmesan melts more smoothly and creates a better crust.