Melted Cheese Eggplant Gratin
Rich and Cheesy Eggplant Gratin Recipe
This delightful eggplant gratin is the perfect way to enjoy fresh summer eggplants. Overflowing with gooey, melted cheese and layered with tender eggplant, it’s a comforting and satisfying dish that’s both a fantastic side and a star entree. Get ready for a burst of flavor and a wonderfully comforting texture!
Main Ingredients- 5 medium eggplants
- 1/2 zucchini (optional)
- 300g mozzarella cheese, shredded
- 1/3 to 1/2 cup grated Parmigiano-Reggiano (Parmesan cheese)
Seasoning & Other- 2/3 cup tomato sauce
- Salt to taste
- Black pepper to taste
- A little cooking oil (olive oil recommended)
- 2/3 cup tomato sauce
- Salt to taste
- Black pepper to taste
- A little cooking oil (olive oil recommended)
Cooking Instructions
Step 1
Wash the eggplants thoroughly. Trim off the ends and slice them into three equal parts. Then, cut each part into slices about 5-7mm thick. Aim for consistent thickness so they cook evenly.
Step 2
Heat a dry skillet over medium heat. Place the eggplant slices in the pan and grill them until golden brown on both sides. You can add a light drizzle of olive oil for extra flavor if desired. Lightly season with salt while grilling.
Step 3
The eggplant is ready when it looks slightly shriveled and has softened, indicating that much of its moisture has been released. This step is crucial for a non-watery gratin.
Step 4
If using zucchini, slice it to a similar thickness as the eggplant (about 5-7mm). Add a little olive oil to the same pan and grill the zucchini slices until lightly golden brown on both sides. Don’t forget to season them with a pinch of salt.
Step 5
Grate the Parmigiano-Reggiano cheese if you haven’t already. Feel free to adjust the amount according to your preference – more cheese means more flavor!
Step 6
Prepare an oven-safe dish. Spread a thin layer of tomato sauce evenly across the bottom. This prevents sticking and adds a delicious base layer.
Step 7
Begin layering! Place a layer of the grilled eggplant slices over the tomato sauce. Then, generously sprinkle a layer of shredded mozzarella cheese over the eggplant.
Step 8
Continue layering in this pattern: eggplant, tomato sauce, and mozzarella cheese. Repeat these layers until you’ve used up the ingredients, building up a beautiful, hearty gratin.
Step 9
Incorporate the grilled zucchini slices into the layers as you build them. This adds another dimension of texture and subtle sweetness to the gratin.
Step 10
Keep stacking the grilled eggplant slices and cheese until all the eggplant is used. Ensure the top layer is nicely covered with cheese for that perfect golden-brown finish.
Step 11
Bake in a preheated oven at 200°C (400°F) for about 15-20 minutes, or until the top is beautifully golden brown and bubbly. (Adjust baking time based on your oven.) For an extra crispy top, you can sprinkle some breadcrumbs over the cheese before baking, or add fresh basil leaves during layering for an aromatic touch.
Step 12
Once out of the oven, garnish with freshly chopped parsley for a vibrant finish. Serve immediately while hot to enjoy the wonderfully gooey, melted cheese!
