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This easy eggplant gratin is a flavorful and satisfying side dish or light main course that comes together in no time. Featuring tender slices of eggplant topped with a savory crust of breadcrumbs, Parmesan cheese, and cherry tomatoes, it’s the perfect way to enjoy this versatile vegetable. Finished with a touch of garlic and fresh basil, this dish is simple, healthy, and bursting with Mediterranean flavor.
Why Everyone Will Love This Recipe
- Quick to prepare – ready in just 20 minutes
- Naturally vegetarian and packed with nutrients
- Uses everyday pantry ingredients
- Crispy on top, tender underneath
- A great way to use up summer eggplants and tomatoes
What Is Eggplant Gratin?
Eggplant gratin is a baked dish made with sliced eggplant and topped with a flavorful breadcrumb and cheese mixture that crisps up in the oven. It’s inspired by Mediterranean and Provençal cuisine, where vegetables are often roasted or baked with olive oil, garlic, herbs, and cheese.
Pro Tips for Success
- Slice the eggplants about 1/2 inch thick to ensure even baking
- Use fresh basil for the best aroma and flavor
- Grate garlic into the breadcrumb mix for extra depth
- Add a pinch of crushed red pepper for a bit of heat
Frequently Asked Questions
Can I use another cheese besides Parmesan?
Yes, Grana Padano, Pecorino Romano, or even shredded mozzarella work well.
Do I need to salt the eggplants first?
Not for this recipe. If your eggplants are large and seedy, salting them for 15–20 minutes and patting dry can help reduce bitterness.
Can I prepare this dish ahead of time?
Yes, you can assemble it in advance and refrigerate it until ready to bake.
Can I make this gluten-free?
Use gluten-free breadcrumbs or crushed rice crackers instead.
How to Store
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer to restore crispiness.
How to Freeze
Freeze the gratin before baking if you want to prepare it in advance. Cover tightly with foil and freeze for up to 1 month. Bake from frozen, adding 10–15 minutes to the cooking time.
Ingredients
How To Make Easy Eggplant Gratin
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Preheat your oven to 180°C (356°F). Slice the eggplants into rounds about 1/2 inch thick. Arrange them on a parchment-lined baking tray, season with salt, and drizzle with a bit of olive oil.
Preheat your oven to 180°C (356°F). Slice the eggplants into rounds about 1/2 inch thick. Arrange them on a parchment-lined baking tray, season with salt, and drizzle with a bit of olive oil.
In a bowl, combine the breadcrumbs, grated Parmesan, finely chopped garlic, salt, pepper, and fresh basil. Add the halved cherry tomatoes and a couple of spoonfuls of olive oil. Mix until everything is well combined and the mixture has a crumbly texture.
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In a bowl, combine the breadcrumbs, grated Parmesan, finely chopped garlic, salt, pepper, and fresh basil. Add the halved cherry tomatoes and a couple of spoonfuls of olive oil. Mix until everything is well combined and the mixture has a crumbly texture.
Spoon the mixture generously over each eggplant slice, pressing lightly to adhere.
Bake in the preheated oven for about 20 minutes, or until the tops are golden brown and crisp.
Remove from the oven and serve warm as a side dish or light vegetarian main.
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Spoon the mixture generously over each eggplant slice, pressing lightly to adhere.
Serve and enjoy!
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