Cheesy Eggplant Gratin is a hearty and flavorful vegetarian bake that layers tender eggplant with a rich, cheesy sauce and breadcrumbs, then bakes until golden and bubbly. It’s a comforting and satisfying dish that works wonderfully as a main or side dish. Here’s how to make it:
Cheesy Eggplant Gratin: A Hearty and Flavorful Vegetarian Bake
Ingredients:
- For the Eggplant:
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh herbs (such as thyme, oregano, or basil), chopped (optional)
- For the Cheese Sauce:
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 1/2 cups milk (whole or 2% for creaminess)
- 1/2 teaspoon garlic powder
- 1/4 teaspoon ground nutmeg (optional)
- Salt and pepper, to taste
- 1 cup grated mozzarella cheese
- 1/2 cup grated Parmesan cheese
- For the Topping:
- 1/2 cup breadcrumbs (Panko for extra crunch)
- 1 tablespoon melted butter
- Fresh parsley or basil for garnish (optional)
Instructions:
1. Prepare the Eggplant:
- Preheat your oven to 375°F (190°C).
- Arrange the eggplant slices on a baking sheet. Drizzle with olive oil and season with salt, pepper, and fresh herbs (if using).
- Roast in the preheated oven for about 20-25 minutes, flipping halfway through, until the eggplant is tender and lightly browned. Set aside.
2. Make the Cheese Sauce:
- In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to create a roux.
- Gradually add the milk, whisking continuously to avoid lumps. Stir in the garlic powder, nutmeg (if using), and season with salt and pepper.
- Continue to cook, whisking occasionally, until the sauce thickens (about 5-7 minutes).
- Remove from heat and stir in the mozzarella and Parmesan cheeses until smooth and melted.
3. Assemble the Gratin:
- In a greased 9×13-inch baking dish, layer the roasted eggplant slices in a single layer.
- Pour half of the cheese sauce over the eggplant, spreading it evenly.
- Add another layer of eggplant, then pour the remaining cheese sauce over the top.
4. Add the Topping:
- In a small bowl, mix the breadcrumbs with melted butter. Sprinkle this mixture evenly over the top of the gratin for a crunchy, golden topping.
5. Bake:
- Bake the gratin in the preheated oven for 25-30 minutes, or until the top is golden and bubbling.
- If you want a crispier top, you can broil it for 1-2 minutes at the end (watch closely to avoid burning).
6. Garnish and Serve:
- Let the gratin cool slightly before serving. Garnish with fresh herbs, like parsley or basil, for an extra burst of flavor and color.
- Serve as a main dish or a side to roasted meats, pasta, or a fresh salad.
Tips:
- Eggplant Preparation: If you prefer a less bitter flavor, you can sprinkle the eggplant slices with salt and let them sit for 15-20 minutes before rinsing. This step is optional, as many modern varieties of eggplant are not bitter.
- Cheese Variations: Feel free to experiment with different cheeses like Gruyère, cheddar, or goat cheese for a unique twist.
- Add-ins: You can add sautéed onions, garlic, or spinach to the layers for added depth of flavor.
This Cheesy Eggplant Gratin is perfect for any occasion where you want a comforting, cheesy, and hearty vegetarian dish. It’s the perfect blend of tender eggplant, creamy sauce, and crunchy topping—guaranteed to be a hit with everyone! Enjoy!