Ina Garten Eggplant Gratin Recipe
If you love baked vegetables with cheesy goodness, this Ina Garten Eggplant Gratin Recipe is perfect. It combines tender eggplant slices with creamy sauce and melted cheese.
Ingredients
- 2 medium eggplants sliced into 1/2-inch rounds
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 2 cloves garlic minced
- 1/2 teaspoon dried thyme
- 1/2 cup grated Parmesan cheese
- 1 cup shredded Gruyere or mozzarella cheese
- 1/4 cup fresh breadcrumbs optional
- Fresh parsley for garnish
Instructions
Preheat the Oven
- Preheat oven to 375°F (190°C). Grease a large baking dish lightly with olive oil.
Prepare the Eggplant
- Slice eggplants into 1/2-inch rounds. Sprinkle with salt and let sit 10 minutes to remove bitterness.
Cook Eggplant Slightly
- Heat olive oil in a skillet. Fry eggplant slices 2–3 minutes per side until slightly golden.
Make Cream Sauce
- In a small bowl, mix heavy cream, garlic, thyme, salt and pepper until smooth.
Layer Eggplant in Dish
- Place half of the eggplant slices in the baking dish, slightly overlapping each piece.
Add Cream and Cheese
- Pour half of the cream sauce over eggplant. Sprinkle half of Parmesan and Gruyere cheese on top.
Repeat Layers
- Add remaining eggplant slices. Pour remaining cream sauce and top with remaining cheeses.
Add Breadcrumbs (Optional)
- Sprinkle breadcrumbs over top for extra crunch. Drizzle lightly with olive oil.
Bake in Oven
- Bake at 375°F for 40–45 minutes until cheese is melted and golden-brown.
Garnish and Serve
- Remove from oven and let rest 5 minutes. Garnish with fresh parsley and serve warm.
Notes
- Use fresh eggplants for better texture and flavor
- Salt eggplant before cooking to reduce bitterness
- Slightly cook eggplant before layering to avoid soggy gratin
- Use a mix of cheeses for depth of flavor
- Let gratin rest 5 minutes before serving for better set