Aubergines Au Gratin Recipe

This eggplant parmesan dish is my absolute comfort food—it’s like a cheesy, flavorful hug in a baking dish. The layers of tender eggplant, rich tomato sauce, and gooey cheese come together to create a nostalgic masterpiece that always brings back warm memories.

I adore making healthy meals, and my Aubergines Au Gratin is one I know you’ll enjoy. Layered with sliced aubergines, this dish is vividly flavored with finely chopped onion, minced garlic, and crushed tomatoes.

The topping of Parmesan and mozzarella gives it a perfectly gratin-y finish; it’s at once comforting and nutritious.

Ingredients

Aubergines:
Few calories, many fibers; helps to digest.

Olive Oil:
Abundant in healthful fats; anti-inflammatory traits.

Onion:
Adds sweetness; abundant in antioxidants and vitamins.

Garlic:
Tasty; raises immunity with allicin.

Crushed Tomatoes:
Abundant in vitamin C; zesty and subtly sugary.

Parmesan Cheese:
Delivers umami; wellspring of calcium and protein.

Breadcrumbs:
Imparts crunch; provides a carbohydrate source.

Ingredient Quantities

• 2 large aubergines (eggplants), sliced 1/4 inch thick
• Salt, for seasoning
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 cup crushed tomatoes
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon red pepper flakes (optional)
• 1/2 cup grated Parmesan cheese
• 1 cup grated mozzarella cheese
• 1/2 cup breadcrumbs
• Freshly ground black pepper, to taste
• Fresh basil leaves, for garnish

Instructions

1. The oven should be heated to 375°F (190°C).

2. Place the sliced eggplants on a baking sheet and sprinkle them very generously with salt. Allow them to sit for about 20 minutes to extract excess moisture. Rinse the slices with cold water and then dry them well with paper towels.

3. In a big frying pan on medium heat, warm the olive oil. Add the chopped onion and sauté until it reaches translucency—about 5 minutes. Add the minced garlic, and sauté for another minute until it’s really aromatic.

4. Mix in the crushed tomatoes, the dried oregano, the dried basil, and red pepper flakes (if using). Taste to see if it needs salt and black pepper. Let the sauce simmer for 10-15 minutes, allowing it to thicken slightly.

5. Lay a layer of eggplant slices in the bottom of a baking dish. Then spread a portion of the tomato sauce over the slices. Finally, sprinkle some Parmesan and mozzarella over the sauce.

6. The layers should be repeated, ending with a layer of sauce and a very generous topping of cheese and cheese.

7. Combine the breadcrumbs with a pinch of salt and pepper in a bowl, and sprinkle them over the top layer of cheese.

8. Cover the dish with aluminum foil and place it in the preheated oven. Allow the dish to bake for 25 minutes.

9. Take off the foil and bake for another 15-20 minutes, or until the cheese is golden brown and bubbling.

10. Allow the dish to cool a bit before decorating with the fresh basil leaves. Serve it while still warm.

Equipment Needed

1. Oven
2. Baking sheet
3. Large frying pan
4. Wooden spoon or spatula
5. Chef’s knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Bowl
10. Aluminum foil
11. Paper towels
12. Baking dish

FAQ

• What is the best way to prepare the aubergines before cooking?Slice the eggplants, sprinkle with salt, and let them sit for about 20 minutes to pull out extra moisture and bitterness. Pat the eggplant dry with paper towels.
• Can I make this dish ahead of time?Indeed, you can prepare Aubergines Au Gratin in advance. You can assemble the entire dish, cover it, and store it in the refrigerator for up to 24 hours before you need to bake it.
• Is there a substitute for Parmesan cheese?Parmesan cheese can be tasted alongside Pecorino Romano or Grana Padano to ensure flavor profiles are identical. If not, Pecorino Romano or Grana Padano should not be used as substitutes for Parmesan cheese.
• How can I make the dish gluten-free?Use gluten-free breadcrumbs instead of traditional breadcrumbs to make the dish gluten-free.
• Can I add other vegetables?Certainly! Sliced zucchini or bell peppers can be added to the dish for extra flavor and texture, as well as for a pop of color. These ingredients mingle well with the flavors of the stew.
• What if I don’t have fresh basil?You can use dried basil; however, fresh basil is much better if you want a delicious flavor.
• How do I store leftovers?Any leftovers should be placed in an airtight container and stored in the refrigerator for up to 3 days. To maintain the dish’s intended texture, reheat in an oven.

Substitutions and Variations

To substitute for aubergines: Use zucchini or squash, slicing them to a similar thickness.
If necessary, replace olive oil with avocado oil or any vegetable oil.
To substitute for dried oregano, use Italian seasoning or dried thyme.
For Parmesan cheese: Use Pecorino Romano or Asiago cheese as an alternative.
For mozzarella cheese: Substitute provolone or gouda for a different flavor profile.

Pro Tips

1. Salt the Eggplant Properly Salting the eggplant slices and letting them sit helps draw out bitterness and excess moisture, preventing sogginess during baking. Make sure to rinse and pat them completely dry afterward.

2. Elevate the Sauce Flavor Add a splash of red wine or balsamic vinegar to the tomato sauce as it simmers to enhance its depth and acidity.

3. Use Homemade Breadcrumbs For better flavor and texture, consider making your own breadcrumbs from stale bread. Toast them lightly and season with Italian herbs for added flavor.

4. Cheese Layering Technique Mix the Parmesan and mozzarella together before layering. This ensures a consistent taste and melt in every bite.

5. Rest Before Serving Let the dish rest for 10 minutes out of the oven before serving. This allows the layers to set and makes serving easier and more presentable.