Ecomely

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Eggplant gratin: photo of the dish
Illustrative photo: Arnaud 25 — CC BY-SA 4.0, Wikimedia Commons
Vegetarian

Eggplant gratin

Roasted eggplant, garlicky tomato sauce, and melted cheese, no frying: lighter than a parmigiana.

  • 1 h 05
  • 4 servings
  • Medium
  • Moderate
  • Provençal

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

292 kcal per serving

Protein
10.3 g
Carbohydrates
11.3 g
of which sugars
10.1 g
Fat
21 g
of which saturated fat
6.6 g
Fiber
8.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Slice the eggplants, brush with oil, and roast for 20 min at 400°F (200°C).
  2. Sauté the onion and garlic, add the tomatoes and herbs; cook for 10 min.
  3. Layer eggplant and sauce in a baking dish and finish with the cheese.
  4. Bake for 20 min at 375°F (190°C) until golden and sprinkle with basil.

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Original Ecomely recipe.