Eggplant Gratin


For this eggplant gratin you'll need to grill the eggplants first for even more of an explosion of flavors. Extra delicious with a layer of crispy cheese and an easy tomato sauce.

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Eggplant gratin
Veronique van Ohmydish

Made by Véronique

Published at 2018-02-05, this recipe is for 4 people and takes 1 hours 5 minutes.

Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.

Updated at: 15-02-2021

1 hours 5 minutes 4 people Main course
Eggplant gratin


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  • 2 eggplants
  • 4 medium-sized waxy potatoes
  • about 200 gram grated cheese of your choice
  • 1 shallot or onion
  • 2 garlic cloves
  • 1 can of tomato paste (140 gram)
  • 1 can of tomato chunks (400 gram)
  • 1 tablespoon paprika powder
  • 3 tablespoons (dried) oregano
  • pepper and salt to taste
  • small handful panko (Japanese bread crumbs)
  • a few small knobs of butter
Eggplant gratin ingredients
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Kitchen equipment

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  • cutting board & chef's knife
  • colander
  • small pan
  • potato peeler
  • large skillet
  • wooden spoon
  • grill pan
  • meat tongs
  • oven
  • large oven dish

Eggplant Gratin

1 hours 5 minutes 4 people Main course

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Preparation -- 20 minutes

Rinse the eggplants and divide them into long not too thin strips. Season with salt and place them in a colander, the salt will extract the moisture from the eggplant.

Fill a small pan with water and salt and bring to a boil. Peel the potatoes and chop them into thin slices. Cook them in the boiling water for a few minutes and then drain them.

Meanwhile peel the onion and garlic cloves, chop the onion into thin half rings and finely chop the garlic. Heat olive oil in a large skillet and sauté the onion and garlic for a few minutes.

Add tomato paste and cook it some more. Cook the paprika powder also very shortly before you add the oregano and canned tomatoes. Add a dash of water and let the sauce simmer for a few minutes. Season with pepper and salt and set aside.  

Eggplant gratin
Eggplant gratin

Finishing the eggplant gratin -- 45 minutes

Pat the eggplant slices dry using paper kitchen towels. Heat a grill pan on high heat and drizzle the eggplants with olive oil. Grill them on both sides until the grilling pattern appears.

Season the slices immediately with pepper and salt and repeat until all the slices are grilled. Heat the oven to 180 degrees celsius or 350 degrees fahrenheit and coat the oven dish with butter.

Start with a layer of grilled eggplant, than a layer of potato slices and tomato sauce. Divide a bit of grated cheese before you'll start with another layer of eggplant, potatoes and tomato sauce.  

End with a layer of eggplant and the rest of the grated cheese. Divide a small handful of panko and some small knobs of butter on top of the gratin and bake in the oven for about 30 minutes, or until the cheese is beautiful golden brown. Enjoy!

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