Delicious Recipes

Eggplant Gratin

  • Prep

    10 mins

  • Ready

    1 hr

  • Serves

    6 people

  • Calories

    284 / Serving


1/4 cup extra virgin olive oil
2 teaspoons lemon zest
2 teaspoons dried thyme
1/2 teaspoon each salt and black pepper
2 cloves garlic, minced
3 Gourmet Baby Eggplants, skin on, sliced in ¼ inch thick rounds
3 large Beefsteak or Heirloom tomatoes, cored and sliced in ¼ inch rounds
1/3 cup crumbled goat cheese
2 tablespoons extra virgin olive oil
1/3 cup finely grated Parmigiano Reggiano cheese
1/3 cup Panko bread crumbs


  1. Preheat oven to 400° F
  2. Combine olive oil, lemon zest, salt, pepper and garlic
  3. Toss eggplant in mix until coated. Place seasoned slices on baking sheet and roast for 10 minutes. Remove from oven and let cool slightly
  4. In 9-inch gratin dish, layer eggplant, alternating with tomato slices, adding a small amount of goat cheese in between each layer. Drizzle olive oil over top
  5. Combine Panko and Parmesan cheese. Sprinkle over vegetables
  6. Bake for 45 minutes to 1 hour, until gratin is tender and browned
  7. Serve 1/6 of pan per side serving

Cooking Tips

If you don’t like goat cheese, replace it with any favorite Italian cheese blend or feta.

Nutritional Facts

Serving Size: 1, Servings Per Recipe: 6, Amount Per Serving: Calories 284, Total Fat 18.8g (24% Daily Value), Saturated Fat 5.3g (27% Daily Value), Cholesterol 14mg (5% Daily Value), Sodium 520mg (23% Daily Value), Potassium 620mg (13% Daily Value), Carbohydrate 24.1g (9% Daily Value), Dietary Fiber 8g (29% Daily Value), Sugars 11.6g, Protein 9.7g.

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