Eggplant gratin. Sunday night, family dinner night.

Although the outside is 1000 degrees,  I am still in the mood to cook an elaborate dinner for the two loves of my life.

Tonight’s dinner is a favorite of all of us. The recipe was published a few months back, but we love it and can’t get enough of it.

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A favorite of mine it’s eggplant gratin.

Maybe I love eggplant. It is an acquired taste, although everyone in my family loves this dish.

Most of all it is required that you let the eggplant sweat.

This process is by scoring them, therefore, resting with the salt. As a result, the salt removes all the bitterness.

A great chilled bottle of Chardonnay, some wonderful smooth music, and here we are having a romantic candlelight dinner with our son.

Romance with seven years old you may say? Got to start them young…

To all Happy Sunday and wishing you a fantastic week to come

Eggplant Gratin – A French classic dish

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eggplant gratin
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Servings: 8 people
A medley of vegetables that is so rich in flavor. Perfect alongside any meats and poultry.


  • 6 eggplant, small Japanese
  • 5 tablespoons olive oil
  • ground pepper
  • 6 garlic, chopped fine
  • ¾ poubd tomatoes, peeled, seeded and chopped
  • 1 thyme, leaves
  • ¾ cup parmesan cheese


  • Peel and cut the eggplant into ½ – inch dice. Sprinkle lightly with salt and drain in a colander for 1 hours 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 2 tablespoons oil in the pan over low heat. Add the chopped garlic and cook until soft but not colored. Add the tomatoes and the thyme. Season with salt and pepper and cook 20 minutes.
  • Preheat oven to 375°. Layer half the eggplant in the bottom of a baking dish. Cover with the tomatoes 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.


Calories: 211kcal | Carbohydrates: 23g | Protein: 7g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 6mg | Sodium: 160mg | Potassium: 906mg | Fiber: 11g | Sugar: 13g | Vitamin A: 513IU | Vitamin C: 14mg | Calcium: 151mg | Iron: 1mg

Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.

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