Description
Transform zucchini and eggplant into a dish worthy of a dinner party with this Mediterranean-inspired gratin, featuring tender vegetables, rich tomato sauce, and bubbling cheese.
Ingredients
Scale
- Olive oil spray (for greasing the baking dish)
- 250g zucchini (about 2 medium), sliced lengthways into 5mm thick strips
- 370g eggplant (about 1 large), sliced lengthways into 5mm thick strips
- 1â…“ cups pasta sauce (store-bought or homemade marinara)
- 1 cup mozzarella cheese, grated
- ¼ cup grated Parmesan (optional, for extra flavor)
- ½ cup panko breadcrumbs (or gluten-free breadcrumbs for a gluten-free zucchini and eggplant gratin)
- 1 teaspoon dried Italian herbs (or 1 tablespoon fresh herbs like basil, thyme, and oregano)
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Preheat your oven to 375°F (190°C) and spray a 9×13 inch casserole dish with olive oil.
- Slice your zucchini and eggplant lengthways into approximately 5mm thick strips.
- Optional but recommended: Place eggplant slices on paper towels and sprinkle lightly with salt. Let sit for 10 minutes to draw out moisture, then pat dry.
- Arrange the zucchini and eggplant slices on a baking sheet. Lightly spray them with olive oil and season with salt, pepper, and half of the minced garlic. For an optional step that adds depth, quickly pre-roast the vegetables for 10 minutes until slightly softened.
- Spread ¼ cup of pasta sauce on the bottom of your prepared casserole dish. Create a layer using half of the zucchini and eggplant slices, slightly overlapping them. Top with half of the remaining pasta sauce and sprinkle with half of the mozzarella. Add a second layer with the remaining vegetables, followed by the remaining sauce. In a small bowl, combine breadcrumbs, Parmesan cheese (if using), dried herbs, remaining garlic, and a light spray of olive oil.
- Sprinkle the remaining mozzarella over the top of your gratin. Top with the breadcrumb mixture, distributing evenly.
- Bake uncovered for 25-30 minutes until the cheese is bubbly and the top is golden brown. Allow to rest for 5-10 minutes before serving.
Notes
- Salt your eggplant first: This draws out moisture and bitterness, resulting in a better-textured final dish.
- Don’t skip the breadcrumbs: They provide crucial textural contrast to the soft vegetables and melted cheese.
- Layer strategically: Alternate vegetables for the most attractive presentation when sliced.
- Let it rest: A 5-10 minute rest after baking allows the Zucchini and Eggplant Gratin to set up properly for cleaner serving.
- Make it your own: Add a layer of sautéed onions and bell peppers or mix in some cooked ground meat for a heartier version.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: N/A
- Sodium: 480
- Fat: 12
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: 18
- Fiber: 4
- Protein: 11
- Cholesterol: N/A