Eggplant Gratin With Feta Cheese
User Reviews
4.5
Eggplant Gratin With Feta Cheese
Description
This Eggplant Gratin With Feta Cheese features thick slices of eggplant seasoned and baked until tender, serving as the base for layers of tomato sauce and a creamy feta-based sauce. The combination of crème fraîche, half and half, and crumbled feta cheese creates a tangy and rich creaminess that contrasts with the earthy eggplant. Fresh thyme, chives, and torn basil leaves add herbal notes, while grated Gruyere cheese delivers a nutty, melted topping that browns beautifully in the oven.
The gratin is baked until bubbly and golden on top, offering a mixture of soft eggplant, creamy cheese sauces, and savory tomato that work well as a main vegetarian course or side dish. The layering method provides a pleasing combination of textures and flavors across each bite.
This dish is best served warm, allowing the cheeses to be melty and the eggplant tender. It complements fresh or crusty bread and can be part of a hearty meal.
Ingredients
- 2 eggplant sliced ½ inch thick
- ½ cup crème fraîche
- ½ cup half and half
- 3 oz feta cheese crumbled
- 1 teaspoon thyme chopped, leaves
- 1 tablespoon chives chopes
- 4-5 basil leaves
- ¾ cup gruyere cheese grated
- ½ cup tomato sauce
- 3 tablespoon olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 375 F.
- Place sliced eggplant on a parchment lined baking pan (you might need to use 2 pans). Sprinkle both sides with salt and pepper and brush with olive oil.
- Bake for about 20 minutes until eggplant is tender.
- Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from the heat. Stir in thyme and chives and set aside.
- In 2.5-quart baking dish or gratin dish spread tomato sauce to cover the bottom. Place eggplant slices. They can slightly overlap each other. Spread tomato sauce once again and sprinkle with ¼ cup of Gruyere cheese. Scatter 1-2 torn basil leaves over the cheese.
- Continue layering with remaining eggplant, sauce and basil. Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese.
- Bake for 15-20 minutes until bubbly and the top is browned. Serve warm.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 302 kcal
% Daily Value*
| Calories | 302kcal | 15% |
| Carbohydrates | 14g | 5% |
| Protein | 9.4g | 19% |
| Fat | 24.3g | 37% |
| Saturated Fat | 11.7g | 59% |
| Cholesterol | 34mg | 11% |
| Sodium | 335mg | 14% |
| Potassium | 534mg | 11% |
| Fiber | 6.8g | 27% |
| Sugar | 7.7g | 15% |
| Calcium | 220mg | 22% |
| Iron | 0.7mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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