Eggplant Gratin, A Light And Delicious Version Of Eggplant Parmesan

This baked eggplant gratin is extremely light and delicious. Eggplant is layered with mozzarella cheese and marinara sauce. It is topped with a Pecorino Romano and ricotta mixture and homemade bread crumbs before baking. You skip the time-consuming step of dredging the eggplant in breadcrumbs and frying which makes the process easier.

I’ve adapted the traditional Italian American recipe for eggplant Parmesan to make it easier and healthier but still flavorful.. The ricotta and Pecorino cheese mixture in this recipe bakes into a custard consistency making the dish incredibly light. To achieve a crunchy texture, I topped the dish with homemade garlic breadcrumbs. This is one of my new favorite recipes. Once you try it, I know you will enjoy it as much as my husband and I did.

I would suggest serving these individual eggplant gratins with a side of spaghetti. Add a simple green salad and some crusty bread for a wonderful Italian dinner. If you would enjoy wine with your dinner, try an Italian Red Sangiovese wine. Consider options like a Chianti or a Rosso di Montalcino.

Baked Eggplant Gratin

Serves 2, adjust the recipe accordingly

Preheat the oven to 400°F

• 1 large eggplant (about 1 lb.) or two medium, ends trimmed, peeled, halved lengthwise, and sliced 1/4 – 1/3 inch thick half rounds
• 1/4 c. olive oil 
• Kosher salt and freshly ground black pepper to taste
• 1/4 c. ricotta cheese
• 1 extra-large egg
• 1/4 c. half-and-half
• 1/4 c. freshly grated Pecorino Romano or Parmesan
• 8 oz. freshly grated mozzarella * see note below
• 1 c. marinara sauce, homemade or your favorite store bought

1. Lay the eggplant in one layer on a parchment lined sheet pan and brush both sides with olive oil.. Sprinkle with salt and pepper. Bake for 15 minutes. Turn the slices and bake for another 15 minutes or until tender and starting to turn golden on the edges. Leave the oven at 400°F.
2. Meanwhile, in a small bowl, mix the ricotta, egg and half-and-half. Add the Pecorino, salt and pepper to taste.
3. Place a small amount of marinara sauce in the bottom of 2 individual gratin dishes
4. Add a layer of eggplant slices in each of the 2 gratin dishes.
5. Sprinkle with mozzarella cheese.
6. Spoon about 1/2 of the marinara sauce onto each. 
7. Next, add a second layer of eggplant.
8. Add the remaining mozzarella cheese. 
9. Spoon half the ricotta mixture onto each. 
10. Finally, sprinkle breadcrumbs on top of each gratin. * see recipe below.

Homemade Breadcrumb Topping

• about a 4 inch piece of baguette (day old if possible) cut into cubes and processed (you need about 1/2 c. breadcrumbs)
• 1/4 tsp. garlic powder
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 3 – 4 Tbsp. olive oil
• 1 Tbsp. freshly grated Pecorino Romano

1. Place the bread cubes, garlic powder, salt and pepper in a food processor and pulse into course crumbs.
2. Add the oil and cheese and pulse to moisten the crumbs.
3. Sprinkle the mixture evenly over the dish.
4. Put the gratins on the parchment lined baking sheet you used to roast the eggplant to catch any bubble overs. Bake them for 25 to 30 minutes until the custard sets and the breadcrumbs are crispy and browned.
5. Let sit 5 – 10 minutes to firm up before serving. .

For a family of 4, you can use 2 large eggplants.I would double all of the other ingredients and bake in a 9 x 13 inch dish.

If it’s an extra-large eggplant, it is older and the skin can be tougher. So, it’s a smart idea to peel it. But small, young eggplants have tender skins when cooked.

There is no need to salt and drain conventional eggplant. These days, the eggplants that are grown are less bitter.

I used Pecorino instead of Parmesan. It adds a sharper, saltier, and more intense flavor to the dish. Of course, you can use Parmesan if you prefer its flavor.

I used Galbani Italian Style Whole Milk Mozzarella and Ricotta Cheese. I find them to be very creamy and they melt perfectly. However, use whatever brand you prefer.

For a quick marinara, I like to use canned whole peeled San Marzano tomatoes. I believe that they have a better flavor. They are also lower in acidity as well as being a little sweeter.

When making a marinara sauce, I break the tomatoes up with my hands. They are simmered with olive oil, onion, garlic, basil, oregano, salt, and pepper. While only taking less than 30 minutes to prepare, if you prefer, you can use your favorite store-bought marinara sauce.

Notes From The Kitchen

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This eggplant gratin makes for a lighter dish than traditional Eggplant Parmesan. It is quicker to make and reheats and freezes beautifully. You can easily double or triple the recipe. Bake it in a casserole dish for family or a group of friends.