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Eggplant Gratin - A French classic dish

Course Side Dish, Vegetables
Cuisine French
Keyword eggplant,, gratin
Prep Time: 1 hour
Cook Time: 30 minutes
Total Time: 1 hour 30 minutes
Calories 1688 kcal


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

Nutrition Facts
Eggplant Gratin - A French classic dish
Amount Per Serving
Calories 1688 Calories from Fat 855
% Daily Value*
Fat 95g146%
Saturated Fat 23g144%
Cholesterol 51mg17%
Sodium 1278mg56%
Potassium 7240mg207%
Carbohydrates 183g61%
Fiber 86g358%
Sugar 106g118%
Protein 57g114%
Vitamin A 4050IU81%
Vitamin C 114.3mg139%
Calcium 1202mg120%
Iron 8.6mg48%
* Percent Daily Values are based on a 2000 calorie diet.