Eggplant-Parmesan Gratin Recipe

Name: Eggplant-Parmesan Gratin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 eggplants, 1 pound each; Cooking spray; 1 teaspoon olive oil; 3 garlic cloves, minced; 2 pounds tomatoes, quartered (about 4 medium); 1/4 teaspoon sugar; 1/4 teaspoon salt; 2 Tablespoons chopped fresh or 2 teaspoons dried basil; 1/2 teaspoon coarsely ground pepper; 1/2 cup (2 ounces) grated fresh Parmesan cheese; 1/4 cup dry bread crumbs

Servings: persons

3 eggplants, 1 pound each
Cooking spray
1 teaspoon olive oil
3 garlic cloves, minced
2 pounds tomatoes, quartered (about 4 medium)
1/4 teaspoon sugar
1/4 teaspoon salt
2 Tablespoons chopped fresh or 2 teaspoons dried basil
1/2 teaspoon coarsely ground pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese
1/4 cup dry bread crumbs

1
Preheat oven to 475 degrees.
2
Slice eggplants in half lengthwise.
3
Working with each eggplant half cut side up, make a 1 inch deep slit lengthwise down the middle to within 1 inch of each end (this makes the eggplant cook evenly).
4
Place eggplant halves cut sides down on a baking sheet coated with cooking spray.
5
Bake at 475 degrees for 35 minutes or until tender.
6
Remove from oven; cool on pan 10 minutes.
7
Peel eggplant halves; cut crosswise into 1/4 inch thick slices.
8
Heat oil in a large non-stick skillet over medium heat.
9
Add garlic and saute 30 seconds.
10
Add tomatoes, sugar and salt.
11
Cook uncovered for 30 minutes or until slightly thick, stirring frequently.
12
(Mixture will have a pasty consistency.) Stir in basil and pepper.
13
Spoon tomato mixture into a food processor; process for 1 minute, or until smooth.
14
Set aside. Reduce oven temperature to 425 degrees.
15
Arrange 1/2 of eggplant slices in a 9- by 13-inch baking dish coated with cooking spray. Spoon half of tomato mixture evenly over eggplant slices.
16
Repeat procedure with remaining eggplant slices and tomato mixture. Sprinkle with cheese and bread crumbs.
17
Bake at 425 degrees for 45 minutes, or until golden.

239

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

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 3 eggplants, 1 pound each, Cooking spray, 1 teaspoon olive oil, 3 garlic cloves, minced, and more.

Yes, Eggplant-Parmesan Gratin 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-Parmesan Gratin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions