Eggplant Gratin (lyonnaise-style Gratin D'aubergines)

Eggplant Gratin, also known as Gratin d'Aubergines, is a classic dish from Lyonnaise cuisine. This delicious gratin features layers of tender eggplant, savory cheese, and flavorful herbs, all baked to golden perfection.

Vegetarian Gluten Free Side Dish Lyonnaise French Cuisine Gratin Eggplant
Eggplant Gratin (lyonnaise-style Gratin D'aubergines)

Ingredients

  • 2 large eggplants, sliced into 1/4-inch rounds
  • 1 cup grated Gruyère cheese
  • 1/2 cup grated Parmesan cheese
  • 2 cloves garlic, minced
  • 1/4 cup chopped fresh parsley
  • 1/4 cup olive oil
  • Salt and pepper to taste

Instructions

  1. Preheat the oven to 375°F (190°C).
  2. Place the eggplant slices in a colander, sprinkle with salt, and let them sit for 15 minutes to release excess moisture. Pat dry with paper towels.
  3. In a small bowl, mix together the Gruyère, Parmesan, garlic, and parsley.
  4. Brush a baking dish with olive oil. Arrange a layer of eggplant slices in the bottom of the dish, then sprinkle with the cheese mixture. Repeat the layers, finishing with a layer of cheese on top.
  5. Drizzle the remaining olive oil over the top layer and season with pepper.
  6. Cover the dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the top is golden and bubbly.
  7. Let the gratin cool for a few minutes before serving.

Cooking & Preparation

Preparation time:
20 minutes
Cooking time:
45 minutes
Total time:
1 hour
Cooking method
Oven

Nutritional facts per 1 serving

Calories
280 per serving
Protein
12g
Carbohydrates
20g
Fat
16g

Supplies

Baking dish Cheese grater Colander Knife Cutting board

Tools

Oven Baking sheet

Serving suggestions

Serve the Eggplant Gratin as a side dish with roasted chicken or as a main course with a green salad.

Tips & tricks

For a richer flavor, you can add a layer of sautéed onions and tomatoes between the eggplant and cheese layers.

Cost

$10