Delicious Homemade Eggplant Gratin Recipe
Easy and Flavorful Eggplant Gratin Tutorial
Experience the delightful chewiness of eggplant paired with a rich tomato sauce in this wonderful Eggplant Gratin. It’s a nutritious dish that’s sure to be a hit with everyone, making for a satisfying meal or an excellent side dish!
Main Ingredients- 2 medium eggplants
- 1 slice cheddar cheese
- Grated Parmesan cheese, to taste
- 1 cup mozzarella or pizza cheese (approx. 100g)
- Oil (vegetable or olive oil), for cooking
Sauce- 6 tablespoons tomato sauce (approx. 90ml)
- 6 tablespoons tomato sauce (approx. 90ml)
Cooking Instructions
Step 1
First, prepare the eggplants. Wash them thoroughly under running water. Then, cut each eggplant lengthwise in half, and slice them again lengthwise into thick strips, about 0.8-1 cm thick. Lightly sprinkle the sliced eggplants with coarse salt and let them sit for about 10 minutes. This helps draw out excess moisture, making them chewier and less oily when cooked.
Step 2
Heat a non-stick skillet over medium-low heat and add just a small amount of oil. Gently pat the salted eggplant slices dry with a paper towel to remove excess moisture, then place them in the skillet. Cook the eggplant slices until they are golden brown and slightly softened on both sides. Be careful not to burn them by using heat that is too high.
Step 3
Grease the inside of your oven-safe dish with oil or butter. This crucial step prevents the gratin from sticking to the dish and makes it much easier to serve later.
Step 4
Spread a thin layer of the tomato sauce evenly across the bottom of the greased oven dish. A light layer of sauce here will enhance the overall flavor without overpowering the eggplant.
Step 5
Arrange the pan-fried eggplant slices in a single layer over the sauce, making sure they don’t overlap too much. Sprinkle grated Parmesan cheese over the eggplant, then tear the cheddar cheese slices into pieces and distribute them intermittently over the top.
Step 6
Repeat the layering process with more eggplant and cheddar cheese, if desired, until all the eggplant is used. Once the dish is filled with eggplant, generously cover the entire top layer with mozzarella or pizza cheese. Ensure the cheese is spread evenly for a beautiful, golden-brown crust when baked.
Step 7
Place the prepared eggplant gratin into an oven preheated to 210°C (410°F). Bake for 15 to 20 minutes, or until the cheese is melted, bubbly, and lightly golden brown around the edges. Baking times may vary depending on your oven, so keep an eye on it and adjust as needed. Serve hot for the best flavor!
