On The Menu Tonight – Eggplant Gratin! I was looking for something to do with an eggplant I had in the fridge. After looking at a bunch of recipes in cookbooks and online, I came up with this. It turned out fantastic! I would love to hear about your version of my Eggplant Gratin.
- 2 Eggplant
- Olive Oil
- 2 Onions, fine dice
- 4 Garlic cloves, finely chopped
- 3 Tbsp chopped flat leaf parsley
- 1 14 oz. Can diced tomatoes
- 1 ½ Cups shredded mozzarella cheese
- 1 Tsp Thyme, dried
- 6 Tbsp freshly grated Parmesan cheese
- Salt and pepper
Pre-heat oven to 400 degrees.
Slice eggplant into thick slices, about ½ inch thick. Put slices into a colander and salt them to bring out the bitterness.
Heat olive oil (about 2 tbsp) in large pan.
Once hot, add the onions. Cook until soft. When the onions have finished cooking, remove from pan and set aside.
Add some more olive oil to the pan and put down a layer of the eggplant slices and cook until lightly browned on each side.
Set that batch of eggplant on a plate/platter and keep going until you’ve cooked all the eggplant.
As the eggplant cooks, shred the mozzarella (or open the bag… sigh).
Start layering the cooked eggplant slices in a 13x9 baking dish. Add some onion, tomatoes, mozzarella, thyme, salt and pepper.
Repeat the layering until you’ve used all the eggplant slices. Make sure you have enough mozzarella and parmesan to give a nice layer on top.
Bake, uncovered, for 25-30 minutes. The cheese on top should be golden brown and the eggplant should be nice and tender.
When you remove it from the oven, treat it like lasagna. Let it rest for about 5-10 minutes before serving.
I prefer to shred my mozzarella vs the pre-shredded because of the anti-caking coating they put on the cheese to keep it from clumping in the bag.