Summer Eggplant Gratin

Savor the vibrant flavors of summer with this irresistible Summer Eggplant Gratin, a light yet hearty casserole layered with roasted eggplant, garlicky tomato sauce, fresh basil, and melted mozzarella. Topped with a golden crust of Parmesan-infused panko breadcrumbs, this dish combines Mediterranean-inspired ingredients for a nourishing, oven-baked masterpiece perfect for family dinners or seasonal gatherings. With its simple preparation, gluten-friendly adaptability, and a delightful balance of textures, this 40-minute baked gratin showcases peak summer produce at its finest. Serve it as a standalone vegetarian entree or a crowd-pleasing side dish—summer dining just got effortlessly delicious!

Nutriscore Rating: 78/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 large Eggplant
• 1 teaspoon Salt
• 4 tablespoons Olive oil
• 3 cloves Garlic
• 4 medium Fresh tomatoes
• 1 cup Mozzarella cheese
• 0.25 cup Fresh basil leaves
• 0.5 cup Panko breadcrumbs
• 0.5 cup Parmesan cheese (grated)
• 0.5 teaspoon Black pepper

Directions

Step 1

Preheat your oven to 375°F (190°C).

Step 2

Wash and slice the eggplants into 1/4-inch-thick rounds. Sprinkle both sides generously with 1 teaspoon of salt and let them sit for 20 minutes to release excess moisture. Rinse with cold water and pat dry with paper towels.

Step 3

Line a baking sheet with parchment paper. Brush both sides of the eggplant slices with 2 tablespoons of olive oil and arrange them in a single layer. Roast in the preheated oven for 15 minutes, flipping halfway through, until softened and slightly golden.

Step 4

While the eggplants roast, finely mince the garlic cloves and dice the fresh tomatoes.

Step 5

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Then, add the diced tomatoes and cook for 5-7 minutes, stirring occasionally, until the mixture thickens into a chunky sauce. Season with a pinch of salt and pepper.

Step 6

Grease a 9-inch baking dish with 1 tablespoon of olive oil. Layer the roasted eggplants along the bottom, followed by a layer of tomato sauce, fresh basil leaves, and shredded mozzarella. Repeat this process until all the eggplant and sauce are used, finishing with a layer of mozzarella on top.

Step 7

In a small bowl, mix together the panko breadcrumbs and grated Parmesan cheese. Sprinkle the mixture evenly over the gratin.

Step 8

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbling.

Step 9

Remove from the oven and let the gratin cool for 5-10 minutes. Garnish with additional fresh basil, if desired, before serving.

Nutrition Facts

Serving size	(1404g)

Amount per serving	% Daily Value*
Calories	1262.3

Total Fat 82.3g	0%
Saturated Fat 22.3g	0%
Polyunsaturated Fat 7.1g
Cholesterol 73.5mg	0%
Sodium 4844.6mg	0%
Total Carbohydrate 100.4g	0%
Dietary Fiber 39.5g	0%
Total Sugars 49.2g
Protein 43.1g	0%

Vitamin D 18.1IU	0%
Calcium 919.0mg	0%
Iron 4.8mg	0%
Potassium 3099.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 56.3%

Protein: 13.1%

Carbs: 30.5%