Eggplant, Mozzarella, and Pesto Gratins Recipe

Name: Eggplant, Mozzarella, and Pesto Gratins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup plus 6 tablespoons (about) olive oil; 1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices; 1 pound plum tomatoes; 1/2 onion, diced; 1 carrot, peeled, diced; 2 garlic cloves, minced; 4 thyme sprigs; 2 tablespoons water; 1 bay leaf; 1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces); 1 tablespoon pine nuts, toasted; 1 tablespoon plus 1 cup grated Parmesan cheese; 2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

Servings: persons

1/4 cup plus 6 tablespoons (about) olive oil
1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices
1 pound plum tomatoes
1/2 onion, diced
1 carrot, peeled, diced
2 garlic cloves, minced
4 thyme sprigs
2 tablespoons water
1 bay leaf
1/2 bunch fresh basil, stemmed, torn into pieces (about 2 ounces)
1 tablespoon pine nuts, toasted
1 tablespoon plus 1 cup grated Parmesan cheese
2 8-ounce balls buffalo milk mozzarella cheese, each cut into six 1/4-inch-thick slices

1
Heat 1/4 cup oil in heavy large nonstick skillet over medium-high heat.
2
Working in batches, add eggplant to oil and saute until light brown, turning once and adding up to 2 tablespoons more oil as necessary, about 1 minute per side.
3
Transfer eggplant to paper-towel-lined plate to drain.
4
Sprinkle with salt and pepper.
5
Cook tomatoes in boiling water for 1 1/2 minutes.
6
Peel, seed, and chop into 1/2-inch pieces.
7
Heat 1 tablespoon olive oil in heavy small saucepan over medium-high heat.
8
Add onion, carrot, and half of garlic; saute 5 minutes.
9
Add tomato, thyme, 2 tablespoons water, and bay leaf; reduce heat to low and simmer until slightly thickened, about 15 minutes.
10
Discard bay leaf.
11
Season tomato mixture to taste with salt and pepper.
12
Place basil, 3 tablespoons oil, pine nuts, 1 tablespoon Parmesan cheese, and remaining half of garlic in processor; puree.
13
Set pesto aside.
14
Preheat oven to 350F.
15
Place 4 individual gratin dishes (about 7x4 3/4 inches) on rimmed baking sheet.
16
Place 2 slices eggplant in 1 prepared dish.
17
Top with 1/4 of tomato mixture, 3 slices mozzarella cheese, 2 tablespoons pesto, and 1/4 cup Parmesan cheese.
18
Repeat layering of remaining ingredients in 3 gratin dishes.
19
Bake until heated through, about 8 minutes.
20
Preheat broiler.
21
Broil until cheese bubbles, about 3 minutes.
22
Serve hot.

534

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup plus 6 tablespoons (about) olive oil, 1 18-ounce eggplant, sliced lengthwise into eight 1/4-inch-thick slices, 1 pound plum tomatoes, 1/2 onion, diced, and more.

Yes, Eggplant, Mozzarella, and Pesto Gratins falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Eggplant, Mozzarella, and Pesto Gratins

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions