Gratin d’Aubergine
A rustic and hearty Eggplant Gratin that brings back memories of warm family dinners filled with laughter and delicious aromas.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Scale
- 2 medium eggplants
- 2 tablespoons olive oil
- 1 cup grated cheese (e.g., mozzarella or gruyère)
- 2 eggs
- Salt and pepper to taste
- Fresh herbs (e.g., thyme or basil) for garnish
Instructions
- Slice the eggplants into roughly 1/4-inch thick rounds.
- Sprinkle the slices with salt and let them sit for about 30 minutes.
- Rinse the salt off your eggplant and pat the slices dry with a paper towel.
- Heat the olive oil in a large skillet over medium heat.
- Add the eggplant slices in a single layer and sauté for about 3-4 minutes on each side.
- Preheat your oven to 375°F (190°C).
- Whisk together the eggs, grated cheese, salt, and pepper in a mixing bowl.
- Layer the eggplant slices with the egg and cheese mixture in a greased baking dish.
- Sprinkle a bit more cheese on top for the final layer.
- Pop the gratin into the oven and bake for about 30-35 minutes until golden and bubbly.
Notes
Let the gratin cool for a few minutes before serving. This dish pairs beautifully with crusty bread or a refreshing green salad.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 70mg
Keywords: Gratin d'Aubergine, Eggplant Gratin, Comfort Food, Italian, Vegetarian