Gratinated Eggplants

I have often found myself making gratin eggplants when I wanted a meatless yet hearty dinner. They are easy to prepare and have turned out just as good every time, especially if you cut them all to the same thickness. You need only a few ingredients, most of which I already have in the fridge or pantry.

Quick Info

Total time: about 40 minutes
Preparation time: 15 minutes
Cooking time (pan + oven): 25 minutes
Servings: 3-4
Difficulty: easy
Recipe type: lunch or dinner without meat

Ingredients

3 eggplants, sliced about 1 cm thick
homemade tomato sauce preferred
30 g pesto
100 g grated mozzarella
100 g grated parmesan
dried oregano
6-7 fresh basil leaves
olive oil
sea salt
pepper

Preparation method

1. Slice the eggplants to about 1 cm thick. Try to make them all the same, otherwise some will cook faster than others.
2. Sprinkle the eggplant slices with salt, pepper, and drizzle with a little olive oil.
3. Heat a skillet over medium heat. Add the eggplant slices and fry them for about 1 minute on each side, just enough to get a light brown color. You don’t need to cook them completely now, they will go in the oven too.
4. Grease a baking dish with a little olive oil.
5. Place the first layer of eggplants in the dish. Pour some of the tomato sauce over them. Continue with another layer of eggplants, then more tomato sauce, until you finish all the eggplants.
6. From the remaining tomato sauce, mix some with the pesto and pour this mixture over the last layer of eggplants.
7. Sprinkle the grated mozzarella and parmesan all over, and add a little dried oregano. Place the basil leaves on top.
8. Bake the dish in the oven at 180 degrees for about 10 minutes, just until the cheese melts and the layers bind together.

Why I make this recipe often

I love preparing gratin eggplants because there’s no need for meat, but you still feel like you have a full meal. The ingredients are simple and the result is suitable for when I want something quick and with minimal effort.

Tips and variations

Tips
- Cut the eggplants as evenly as possible; if some slices are too thick, they will remain tougher after baking.
- Use a non-stick skillet so the eggplants don’t stick and you don’t need to add too much oil.
- Don’t overdo it with the sauce, eggplants absorb liquid, but too much will make them mushy.

Substitutions
- If you don’t have mozzarella, grated cheese will work too, but the texture will change slightly.
- Parmesan can be replaced with Grana Padano or any hard cheese.
- For pesto, a homemade or store-bought version is fine, depending on your preference.

Variations
- You can add a layer of thinly sliced zucchini, but don’t cook them separately beforehand, otherwise they become watery.
- If you like a stronger flavor, add a few crushed garlic cloves to the tomato sauce.

Serving ideas
- It can be served warm or at room temperature, with a green salad on the side.
- It also goes well as a side dish with plain rice or rustic bread.
- It can even be placed in a sandwich, cold, the next day.

Frequently asked questions

1. Can I use smaller or larger eggplants?
Yes, but adjust the number of slices. If the eggplants are larger, try to cut them to the same thickness for even cooking.

2. Can I make the recipe without cheese?
You can, but the layer of cheese helps with texture and flavor. Without cheese, the eggplants may turn out drier.

3. Can I use canned tomato sauce?
Yes, that works too, but try to use one that is as simple as possible, without sugar or added flavors.

4. What can I substitute for basil if I don’t have fresh?
You can use dried basil or even fresh parsley if you don’t have anything else.

5. If I want to make a larger portion, should I double everything?
Yes, double all the ingredients and use a larger dish. The oven time remains about the same.

Nutritional values

Estimation for one serving (out of 4):
Calories: approximately 280-320 kcal
Protein: 13-15 g
Fat: 19-22 g
Carbohydrates: 15-20 g

Values vary depending on the amount of sauce and cheese used. The recipe has a good balance between vegetables and protein due to the cheeses.

Storage and reheating

Gratin eggplants last in the fridge for 1-2 days in a covered container. For reheating, use the oven or a non-stick skillet over low heat. In the microwave, they become quite soft, but it’s okay if you don’t mind the texture. I do not recommend freezing this recipe, as the texture of the eggplants will not be the same after thawing.

 Ingredients: - 3 eggplants sliced about 1 cm thick - tomato sauce (preferably homemade) - 30 g pesto sauce - 100 g grated mozzarella - 100 g grated parmesan - oregano - 6-7 basil leaves - olive oil - sea salt, pepper

 Tags:  gratinated eggplants