When summer’s ripest tomatoes start bursting with sweetness and eggplants reach their peak tender richness, nothing satisfies quite like a warm, bubbling Eggplant & Tomato Gratin. The moment I slide it out of the oven, the aroma of roasted veggies mingled with melted cheese fills the kitchen—a scent that instantly makes me feel at home. What I love most about this dish is how effortlessly it transforms humble ingredients into something truly comforting and elegant. Whether you’re craving a cozy weeknight dinner or need a stunning side to impress guests, this gratin is a crowd-pleaser that’s as versatile as it is delicious.
Why choose Eggplant & Tomato Gratin?
Simplicity shines: This recipe requires just a handful of fresh ingredients and minimal prep, making it perfect for busy evenings. Bursting with flavor: The natural sweetness of ripe tomatoes pairs beautifully with tender eggplant and a golden, cheesy crust. Versatility at its best: Serve it as a main dish, side, or even a cozy vegetarian option. Make-ahead magic: Prep ahead and bake when ready, saving valuable time. Impress without stress: Its elegant appearance and rich aroma guarantee rave reviews every time.
Eggplant & Tomato Gratin Ingredients
For the Vegetables
- Eggplant – choose firm, medium-sized eggplants for tender, silky layers.
- Ripe tomatoes – use juicy, sweet tomatoes to bring natural brightness and moisture.
- Garlic cloves – add aromatic depth; finely minced for even flavor distribution.
- Fresh basil – fold in at the end or use in layering to infuse freshness.
For the Cheese & Topping
- Grated Parmesan – creates a nutty, golden crust that perfectly complements the eggplant and tomatoes.
- Mozzarella cheese – melts to a gooey, delicious topping; substitute with provolone if desired.
For the Seasoning & Binder
- Olive oil – lightly coats veggies before roasting, enhancing flavor and preventing stickiness.
- Salt & pepper – essential for balancing all the vibrant flavors in this Eggplant & Tomato Gratin.
- Dried oregano or thyme – sprinkle for a subtle herbaceous note that lifts the dish.
How to Make Eggplant & Tomato Gratin
- Preheat Oven: Preheat the oven to 375°F, positioning the rack in the center. This ensures even heat circulation and perfect melting of cheeses later, giving your gratin a golden, bubbly finish.
For the Vegetables: - Roast Eggplant: Toss eggplant slices with olive oil, salt, and pepper until evenly coated. Spread on a baking sheet and roast for about 20 minutes, flipping halfway until tender and golden at the edges.
- Prep Tomatoes: Lightly coat tomato slices with olive oil, salt, and pepper. Set them on the side to capture their juices and flavors, ready to layer between the eggplant for balanced moisture.
For Assembly: - Layer Vegetables: In the baking dish, alternate roasted eggplant and tomato slices, sprinkling minced garlic, fresh basil, and dried oregano between layers to infuse every bite with aromatic, garden-fresh flavor.
- Add Cheese: Evenly scatter grated Parmesan and shredded mozzarella cheese over the assembled layers, gently pressing down to help them adhere. This creates that irresistibly melty, golden crust we all love.
- Bake Gratin: Bake at the same 375°F temperature for 25 to 30 minutes, or until cheese is bubbling and beautifully golden. Let it cool for a few minutes before slicing to set the layers.
Optional: garnish with fresh basil leaves just before serving.
Exact quantities are listed in the recipe card below.
What to Serve with Eggplant & Tomato Gratin?
Elevate your dining experience with delicious accompaniments that perfectly complement the warmth and flavor of this comforting dish.
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Garden Salad: A fresh, colorful salad with mixed greens and a tangy vinaigrette adds a refreshing crunch to balance the richness of the gratin.
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Crusty Baguette: Serve warm, crusty bread on the side for a delightful way to soak up every last bit of the cheesy goodness.
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Roasted Vegetables: Seasoned seasonal veggies harmonize beautifully with the gratin while offering contrasting textures and enhancing the meal’s rustic charm.
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Quinoa Pilaf: The nutty flavor of quinoa blends beautifully with the eggplant, providing a wholesome base that rounds out a satisfying dinner.
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Lemon Herb Rice: Fluffy rice with bright lemon and fresh herbs lightens the palate and complements the rich layers of eggplant and cheese.
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Red Wine: A glass of Chianti or a light-bodied Merlot elevates the meal, perfectly matching the savory depth of the gratin.
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Tiramisu: End the meal on a sweet note with a creamy tiramisu, bringing a delightful contrast to the savory gratin.
These pairings create a warm and inviting dining experience, ensuring every meal is memorable.
Make Ahead Options
These Eggplant & Tomato Gratin preparations are perfect for busy home cooks looking to save time! You can slice and roast the eggplant up to 24 hours in advance—simply store it in an airtight container in the refrigerator to keep it fresh. Layer the roasted eggplant and tomato slices with spices and cheese in your baking dish ahead of time; just cover it tightly with plastic wrap and refrigerate for up to 3 days. When you’re ready to enjoy your delicious gratin, simply preheat the oven and bake at 375°F for about 30 minutes, or until the cheese is bubbling and golden. With these make-ahead tips, you’ll enjoy the same mouthwatering flavor and texture without the last-minute rush!
Eggplant & Tomato Gratin Variations
Feel free to mix things up and make this dish your own—each variation adds a unique twist that’s sure to impress!
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Vegan Delight: Swap out cheese for a mixture of cashew cream and nutritional yeast for a creamy, dairy-free alternative.
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Herb Boost: Infuse more flavor by adding fresh thyme or rosemary in layers for an aromatic lift that complements the veggies beautifully.
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Spicy Kick: Incorporate red pepper flakes or diced jalapeños between layers for a zesty kick that livens up every bite.
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Cheesy Upgrade: Experiment with different cheeses, like goat cheese for tanginess or Gruyère for a rich, nutty flavor that takes this dish to the next level.
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Zucchini Layer: For added texture and flavor, include thinly sliced zucchini alongside eggplant—another summer favorite that bakes to perfection.
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Mediterranean Twist: Add kalamata olives and artichoke hearts for a Mediterranean flair that brings irresistible brininess and depth.
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Grated Veggie: Introduce finely grated carrots or zucchini into the cheese mixture for added moisture and sweetness, making each layer even more delightful.
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Whole Grain Boost: Serve with a side of whole grain couscous or farro for an earthy, wholesome contrast to the rich flavors of the gratin.
How to Store and Freeze Eggplant & Tomato Gratin
Fridge: Store any leftovers in an airtight container for up to 3 days. This helps preserve the delicious flavors and prevents spoilage.
Freezer: Freeze the Eggplant & Tomato Gratin for up to 2 months. Wrap it tightly in plastic wrap, then place it in a freezer bag to prevent freezer burn.
Reheating: To reheat, simply thaw overnight in the fridge, then bake at 350°F until heated through and cheese is bubbly, about 20–25 minutes.
Freshness tip: If you prefer, you can assemble the gratin in advance and freeze it before baking. Just add 10 extra minutes to the baking time if cooking from frozen.
Expert Tips for Eggplant & Tomato Gratin
- Choose firm eggplants: Select medium-sized eggplants that are firm to the touch to ensure tender, silky layers without sogginess in your gratin.
- Avoid watery tomatoes: Use ripe, but not overly juicy tomatoes to prevent excess moisture that can make the gratin watery and less flavorful.
- Pre-roast vegetables: Roasting eggplant slices before layering helps reduce bitterness and prevents soggy texture in the final dish.
- Layer flavors evenly: Distribute garlic, fresh basil, and herbs throughout the layers to infuse every bite with balanced, fresh flavor.
- Watch the bake time: Bake until cheese is golden and bubbling but avoid overbaking, which can dry out the gratin and toughen vegetables.
- Let it rest before serving: Allow the gratin to cool for a few minutes so the layers set nicely, making slicing easier and presentation neater.
Eggplant & Tomato Gratin Recipe FAQs
What kind of eggplant should I choose for the best gratin?
Choose firm, medium-sized eggplants with smooth skin and no soft spots. They should feel heavy for their size and have a slight bounce when pressed. Avoid eggplants with dark spots all over or shriveled skin, as they may be overripe or bitter, which could affect the dish’s texture and flavor.
How long can I store leftover Eggplant & Tomato Gratin in the fridge?
Leftovers can be safely stored in an airtight container in the refrigerator for up to 3 to 4 days. I recommend reheating gently to preserve the creamy texture of the cheese and the tender veggies, ideally in a 350°F oven until bubbling hot.
Can I freeze Eggplant & Tomato Gratin, and if so, how?
Absolutely! Freezing is a great way to enjoy this dish later. Cool the gratin completely, then tightly wrap it with plastic wrap and cover with aluminum foil or place it in a freezer-safe bag. Label with the date and freeze for up to 2 to 3 months. When ready to eat, thaw overnight in the fridge and bake at 350°F for about 25 minutes until warmed through and bubbly.
What should I do if my gratin turns out watery?
Watery gratin usually means excess moisture from the vegetables. To avoid this, roast your eggplant slices first to evaporate moisture and use ripe yet firm tomatoes. If it still seems watery, try draining the tomato slices on paper towels before layering, and don’t skip pre-roasting the eggplant. These steps help keep the gratin rich and not soggy.
Is this Eggplant & Tomato Gratin safe for pets if I have leftovers?
While this gratin is delicious for us, it’s best not to share it with pets. Ingredients like garlic, onion (if added), and certain cheeses can be harmful to dogs and cats. Always keep human dishes separate and check with your vet before offering any leftovers to your furry friends.
Easy Eggplant & Tomato Gratin That Will Wow Your Taste Buds
Ingredients
Equipment
Method
- Preheat the oven to 375°F and position the rack in the center.
- Toss eggplant slices with olive oil, salt, and pepper until evenly coated. Spread on a baking sheet and roast for about 20 minutes, flipping halfway.
- Lightly coat tomato slices with olive oil, salt, and pepper. Set aside.
- In the baking dish, alternate roasted eggplant and tomato slices, sprinkling minced garlic, fresh basil, and dried oregano between layers.
- Scatter grated Parmesan and mozzarella cheese over the assembled layers, pressing down gently.
- Bake for 25 to 30 minutes until cheese is bubbling and golden. Let cool for a few minutes before slicing.
