Eggplant Gratin – A French classic dish

  • 1 hr 30 mins total
  • 1 hr prep
  • 30 mins cook

IntroductionSkip To The Recipe

Eggplant gratin. Sunday night, family dinner night.

Although outside is 1000 degrees,  I am still in the mood to cook an elaborate dinner for the two loves of my life.  Tonight dinner is a favorite of all of us. The recipe was published a couple of months back, but we love it and can’t get enough of it.

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 candle light 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

Giangi's Kitchen Signature


Nutrition Facts
Eggplant Gratin - A French classic dish
Amount Per Serving
Calories 1688 Calories from Fat 855
% Daily Value*
Total Fat 95g 146%
Saturated Fat 23g 115%
Cholesterol 51mg 17%
Sodium 1278mg 53%
Potassium 7240mg 207%
Total Carbohydrates 183g 61%
Dietary Fiber 86g 344%
Sugars 106g
Protein 57g 114%
Vitamin A 81%
Vitamin C 138.5%
Calcium 120.2%
Iron 47.5%
* Percent Daily Values are based on a 2000 calorie diet.
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Eggplant Gratin - A French classic dish

  • 1 hr 30 mins total
  • 1 hr prep
  • 30 mins cook


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  • 6 small Japanese eggplant
  • 5 tablespoons olive oil
  • freshly ground pepper
  • 6 chopped fine garlic cloves
  • 3/4 pound peeled, seeded and chopped tomatoes
  • 1 spring thyme leaves
  • 3/4 cup grated parmesan cheese


  1. 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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.


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