5 from 3 votes
Eggplant Gratin
Typical southern French recipe includes a tender layer of eggplant slices, fresh tomato chunks, and plenty of garlic. It is topped with plenty of delicious cheese that makes the crunchy crust.
Prep Time
1 hr
Cook Time
30 mins
Total Time
1 hr 30 mins
Servings:
8
people
Calories:
211 kcal
Course:
Side Dish
Cuisine:
French, Vegetarian
Ingredients
- 6 eggplant small Japanese
- 5 tablespoons olive oil
- black pepper ground
- 2 garlic chopped fine, cloves
- 1 onion peeled and finely chopped, small
- 1 pound tomato peeled, seeded and chopped
- 1 thyme leaves removed, sprig
- ¾ cup Parmesan Cheese
OPTIONAL
- 1 tablespoons breadcrumbs
Instructions
- Cut the eggplant into ½ - inch dice. Sprinkle lightly with salt and drain in a colander for 1 hour to remove excess water and bitterness. Pat the eggplant dry with paper towels.
- Heat 3 tablespoons of the oil in a large frying pan (preferably nonstick) over high heat until hot. Add the eggplant and sauté until lightly colored. Season with pepper; reduce heat and cook, stirring frequently, 10 to15 minutes longer. Remove from the pan and drain excess oil: set aside.
- Heat the remaining two tablespoons of oil in the pan over low heat. Add the chopped garlic and onion, and cook until soft but not colored. Add the tomatoes and the thyme. Season with salt and pepper and cook for 20 minutes.
- Preheat oven to 375°.
- Layer half the eggplant in the bottom of a baking dish. Cover with the tomato mixture. Top the remaining eggplant and sprinkle with the cheese.
- Bake for 15 minutes, and then reduce the oven temperature to 325° and bake until the gratin is bubbling and the cheese is golden brown, 20 to 30 minutes. Serve in the baking dish.
Cup of Yum
Optional
- Top with breadcrumbs.
Notes
- Let the eggplant rest with the salt for at least one hour. The salt brings out the moisture and reduces the bitterness of the eggplant.
- Let your eggplant rounds rest in a colander so all the excess water will be drained.
- Smaller eggplants are easier to enjoy as they contain fewer internal seeds.
- Eggplant leaves stain. Use fresh lemon and rub your hands and any surface that has been stained.
Nutrition Information
Calories
211kcal
(11%)
Carbohydrates
23g
(8%)
Protein
7g
(14%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
7g
(35%)
Cholesterol
6mg
(2%)
Sodium
160mg
(7%)
Potassium
906mg
(19%)
Fiber
11g
(44%)
Sugar
13g
(26%)
Vitamin A
513IU
(10%)
Vitamin C
14mg
(16%)
Calcium
151mg
(15%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8 people
Amount Per Serving
Calories 211
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 23g | 8% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Cholesterol | 6mg | 2% |
| Sodium | 160mg | 7% |
| Potassium | 906mg | 19% |
| Fiber | 11g | 44% |
| Sugar | 13g | 26% |
| Vitamin A | 513IU | 10% |
| Vitamin C | 14mg | 16% |
| Calcium | 151mg | 15% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.