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Eggplant Gratin
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Eggplant Gratin

40 min4 serv.19 февр. 2026 г.

Description

The recipe won't take much time. I suggest an interesting recipe from refined French cuisine—eggplant gratin. It's fairly complex to prepare, but the end result is extremely delicious. Eggplant gratin goes perfectly as a side dish to meat, especially lamb. However, for vegetarians, this gratin is a satisfying and flavorful main course. Personally, although I do eat meat, I still love preparing eggplant gratin for a "detox" day. I hope you'll enjoy this recipe! ;) Serve hot.

Instructions

  1. 1

    Step 1

    Step 1

    Pour oil into a heavy skillet, add garlic cloves (you can even leave them in their skins) and sliced onions cut into half-rings. Sauté until fragrant.

  2. 2

    Step 2

    Step 2

    Then add the chopped tomatoes (if using cherry tomatoes, cut them in half) and sauté together with the onion for 15 minutes over medium heat. To prevent the vegetables from burning, you can add a little water or broth.

  3. 3

    Step 3

    Step 3

    Peel the eggplants, slice them into rounds, and make crisscross cuts on each slice. Salt them.

  4. 4

    Step 4

    Step 4

    To remove the bitterness from eggplants, cover the vegetables with a paper towel or napkin, spray with milk, press down firmly, and let them sit for about 10 minutes. The eggplants will release juice, which should then be removed by wiping each piece.

  5. 5

    Step 5

    Step 5

    Pepper the eggplants and fry them in a pan with oil and garlic.

  6. 6

    Step 6

    Step 6

    Fry the eggplants on both sides. Lightly sprinkle with grated Parmesan.

  7. 7

    Step 7

    Step 7

    While the eggplants are frying, don't forget about the tomato mixture.

  8. 8

    Step 8

    Step 8

    We transfer part of the stewed tomatoes to the pan with the eggplants, evaporate the liquid, and add tomato paste.

  9. 9

    Step 9

    Step 9

    Grease the baking dish with butter and place the fried eggplants on top; if necessary, season them with salt.

  10. 10

    Step 10

    Step 10

    Place the leftover stewed tomatoes in a sieve and strain them through, evenly distributing the liquid over the eggplants.

  11. 11

    Step 11

    Step 11

    It should look approximately like this.

  12. 12

    Step 12

    Step 12

    Sprinkle with grated Parmesan.

  13. 13

    Step 13

    Step 13

    And send the eggplant gratin to bake under the grill or in a preheated oven at 220 degrees until a delicious crust forms.

  14. 14

    Step 14

    Step 14

    Garnish the finished gratin with thyme sprigs or fresh herbs and serve.