Cheeseless Eggplant Aubergine Gratin
Savor the wholesome comfort of a **Cheeseless Eggplant Aubergine Gratin**, a dairy-free take on the classic dish that doesn't skimp on flavor. Perfect for vegetarians and plant-based eaters, this gratin layers tender, golden-fried eggplant slices with a robust garlic and basil tomato sauce, topped with a crisp, paprika-spiced panko breadcrumb crust. The absence of cheese lets the natural sweetness of the eggplant and the herbal aroma of fresh basil shine through, making it a light yet satisfying option for weeknight dinners or special occasions. Easy to prepare in under an hour, this oven-baked dish is a guilt-free indulgence that pairs beautifully with a side of crusty bread or a fresh green salad. Whether you're looking for a healthier version of gratin or a new way to enjoy aubergine, this recipe is a must-try!
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Ingredients
- 3 pieces Eggplants (medium-sized)
- 4 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 pieces Garlic cloves (minced)
- 2 cups Crushed tomatoes
- 0.5 cup Fresh basil leaves (chopped)
- 1 cup Panko breadcrumbs
- 1 teaspoon Dried oregano
- 0.5 teaspoon Paprika
Directions
Step 1
Preheat your oven to 375°F (190°C).
Step 2
Slice the eggplants into 1/4-inch thick rounds. Sprinkle them lightly with salt and set aside for 10-15 minutes to draw out excess moisture. Pat them dry with a clean kitchen towel or paper towels.
Step 3
In a large skillet over medium heat, add 2 tablespoons of olive oil. Cook the eggplant slices in batches, frying each side for 2-3 minutes until lightly golden. Set aside on a plate.
Step 4
In the same skillet, add the remaining 2 tablespoons of olive oil. Sauté the minced garlic until fragrant, about 1 minute. Add the crushed tomatoes, chopped basil, salt, and black pepper. Let the sauce simmer for 10 minutes, stirring occasionally.
Step 5
In a bowl, mix the panko breadcrumbs with dried oregano and paprika. Stir until the breadcrumbs are evenly coated with the seasonings.
Step 6
In a baking dish, spread a thin layer of the tomato sauce on the bottom. Arrange a layer of eggplant slices on top, followed by more tomato sauce. Repeat the layers until all the eggplant and sauce are used, finishing with a layer of sauce.
Step 7
Sprinkle the seasoned panko breadcrumbs evenly over the top layer of sauce.
Step 8
Bake in the preheated oven for 25-30 minutes, or until the top is golden and crisp and the gratin is bubbling around the edges.
Step 9
Remove from the oven and let rest for 5 minutes before serving. Garnish with additional basil if desired.
Nutrition Facts
| Serving size | (1578.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1062.7 |
| Total Fat 61.1g | 0% |
| Saturated Fat 9.0g | 0% |
| Polyunsaturated Fat 5.3g | |
| Cholesterol 0mg | 0% |
| Sodium 2765.8mg | 0% |
| Total Carbohydrate 121.7g | 0% |
| Dietary Fiber 37.2g | 0% |
| Total Sugars 49.7g | |
| Protein 23.3g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 344.2mg | 0% |
| Iron 11.1mg | 0% |
| Potassium 3365.6mg | 0% |
Source of Calories