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Eggplant gratin

Eggplant gratin

Main dishes

A traditional Italian gratin featuring eggplant, onion, and tomato, served with mozzarella and Parmesan cheese.

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Recipe from MediaWiki default, CTHOE, NikiWiki and 3 other contributors (KochWiki), adapted by Recette de cuisine ·

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This eggplant gratin is a classic Italian recipe, known as “Parmigiana di melanzane.” It’s perfect for those who enjoy refined and flavorful dishes.

Ingredients and directions

  • Prep time30 min
  • Cook time30 min
  • Resting10 min
  • Total1 hr 10 min
  • DifficultyMedium
  • CostBudget
  • Cooking methodfour
  • Estimated cost$11.13 $2.78 / serving Estimated price; varies by store. Converted from euros at the ECB rate of October 7, 2026.

Ingredients

4 people
  • $4.37
  • $0.12
  • $0.29
  • $0.69
  • $0.06
  • $0.50
  • $0.58
  • $0.20
  • $0.17
  • $0.00
  • $0.14
  • $3.47
  • $0.54

Prices from US supermarkets for 9 of 13 ingredients; Belgian prices for the rest.

Directions

  1. Slice the eggplants into pieces about 1 cm thick. ≈ 8 min
  2. Season both sides of the slices with salt, then place them on a flat plate. ≈ 3 min
  3. Peel the onions and finely chop them into small dice. ≈ 8 min
  4. Combine the canned tomatoes with an immersion blender until you have a smooth puree. ≈ 4 min
  5. Thoroughly pat the eggplant slices dry. ≈ 3 min
  6. Heat a small amount of oil paint in a pan, then brush the eggplant slices with the heated oil on both sides until they are nicely browned.
  7. Remove from the pan and keep warm.
  8. Next, return to the onion rings, adding the herbs and caramel sauce.
  9. Add the tomato paste, salt, pepper, and tomato puree. ≈ 3 min
  10. Grease a gratin dish, then pour in half of the tomato sauce. Next, layer slices of eggplant and mozzarella, followed by the remaining tomato sauce, and finally sprinkle with Parmesan cheese. ≈ 3 min
  11. Preheat the oven.
  12. In a preheated oven, bake covered for 20 minutes, then remove the cover and continue baking for another 10 minutes.
  13. Before serving, garnish with fresh basil and allow to cool for a few minutes.

The bill

Eggplant gratin

  • 750 g of eggplant$4.37
  • 3 tablespoons of salt$0.12
  • 2 onions$0.29
  • A large box of tomatoes$0.69
  • 3 tablespoons of flour$0.06
  • 8 tablespoons of oil paint$0.50
  • 3 tablespoons of tomato puree$0.58
  • 1 tablespoon of dried basil$0.20
  • Herbal tea (with oregano)$0.17
  • 1 tablespoon of sugar$0.00
  • Freshly ground black pepper$0.14
  • 250 g of mozzarella$3.47
  • 3 tablespoons of fresh Parmesan cheese$0.54

Total$11.13

that's $2.78 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 750 g of eggplant
  • 3 tablespoons of salt
  • 2 onions
  • A large box of tomatoes
  • 3 tablespoons of flour
  • 8 tablespoons of oil paint
  • 3 tablespoons of tomato puree
  • 1 tablespoon of dried basil
  • Herbal tea (with oregano)
  • 1 tablespoon of sugar
  • Freshly ground black pepper
  • 250 g of mozzarella
  • 3 tablespoons of fresh Parmesan cheese

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