Ina Garten Eggplant Gratin Recipe

This Ina Garten Eggplant Gratin Recipe is a rich and cheesy casserole, which includes roasted eggplant and Gruyère cheese. It’s the ultimate comfort food recipe, ready in about 1 hour and 30 minutes.

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Ina Garten Eggplant Gratin Ingredients

• 2 medium eggplants, peeled and sliced ½ inch thick
• ¼ cup olive oil
• Kosher salt and freshly ground black pepper
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• 1½ cups grated Gruyère cheese
• 2 tablespoons chopped fresh basil or parsley, for garnish

How To Make Ina Garten Eggplant Gratin

1. Roast the eggplant: Preheat oven to 400°F (200°C). Arrange eggplant slices on baking sheets, brush both sides with olive oil, and season with salt and pepper. Roast for 20–25 minutes, turning once, until golden and tender.
2. Prepare the tomato sauce: In a saucepan, heat 1 tablespoon olive oil over medium heat. Sauté onion for 5–6 minutes, then add garlic and cook 1 more minute. Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes until thickened.
3. Assemble the gratin: Spread a thin layer of tomato sauce in a 9×13-inch baking dish. Add a layer of roasted eggplant, more sauce, then Parmesan and Gruyère. Repeat layers, finishing with a thick topping of cheese.
4. Bake until bubbly: Reduce oven temperature to 375°F (190°C). Bake uncovered for 25–30 minutes until bubbling and golden. Broil for 1–2 minutes if extra browning is desired.
5. Cool and garnish: Let rest for 10 minutes. Sprinkle with fresh basil or parsley before serving.

Recipe Tips

• Do I need to salt the eggplant first?
  No, roasting brings out its natural sweetness without salting.
• Can I make this ahead?
  Yes, assemble up to a day ahead, refrigerate, and bake before serving.
• What cheese can I substitute for Gruyère?
  Swiss, Fontina, or mozzarella are good alternatives.
• How do I keep the gratin from being watery?
  Roast the eggplant thoroughly and simmer the sauce until thickened.
• Can I freeze eggplant gratin?
  Yes, freeze before baking, then thaw and bake when ready.

What To Serve With Eggplant Gratin

This cheesy vegetable bake pairs beautifully with:

• Crusty French bread or garlic bread
• A simple green salad with vinaigrette
• Roast chicken or grilled fish
• Pasta with olive oil and herbs

How To Store Eggplant Gratin

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Freeze unbaked gratin for up to 2 months. Thaw in fridge before baking.

Eggplant Gratin Nutrition (Estimated Per Serving)

• Calories: ~320
• Carbohydrates: 18g
• Protein: 12g
• Fat: 22g
• Saturated Fat: 8g
• Cholesterol: 30mg
• Sodium: 600mg
• Fiber: 5g
• Sugar: 9g

Nutrition information is estimated and may vary based on ingredients used.

FAQs

Can I make eggplant gratin without tomatoes?
Yes, try a béchamel or cream-based sauce instead.

Why is my gratin soggy?
The eggplant may not have roasted long enough to release excess moisture.

Can I add zucchini or squash?
Yes, layering zucchini or yellow squash with the eggplant works well.

Is this recipe vegetarian?
Yes, it’s completely vegetarian as written.

Can I make individual portions?
Yes, assemble in ramekins or small baking dishes for single servings.

Try More Recipes:

• Ina Garten Roasted Eggplant Caponata Recipe
• Ina Garten Tomato Gratin Recipe
• Ina Garten Scalloped Tomatoes Recipe