This irresistible Italian classic combines tender, golden eggplants with a generous tomato sauce and melting cheese. A savory and comforting gratin that will delight lovers of Mediterranean cuisine, perfect for a family meal or gathering with friends.
⏱️80 min
📊Medium
👥6 servings
🍽️Main
vegetarianfamilybudget-friendly
Ingredients
1.2 kgeggplants
800 mltomato sauce
400 gfresh mozzarella
150 ggrated Parmesan
2 piècesonions
4 goussesgarlic
200 mlolive oil
100 gflour
2 pièceseggs
30 gfresh basil
1 pincéesalt and pepper
Instructions
1PREPARE THE EGGPLANTS: Wash and dry the eggplants, then slice them lengthwise into slices approximately 5-7 mm thick. Generously sprinkle salt on each slice and arrange them on a clean cloth or paper towels for 30 minutes. This process allows the eggplants to release their moisture and prevents them from absorbing too much oil during cooking. You will see droplets appear on the slices, which indicates the degorging is working properly.
2PREPARE THE TOMATO SAUCE: Meanwhile, finely mince the onions and garlic. In a large saucepan, heat 4 tablespoons of olive oil and add the minced onions and garlic. Let them cook over medium heat for 5-6 minutes until they become translucent and release their aroma. Pour in the tomato sauce, season with salt and pepper, and add half of the fresh basil. Simmer for 20 minutes over low heat so the flavors develop well. The sauce should be creamy and not too thick.
3FLOUR THE EGGPLANTS: Once the resting time is complete, gently blot the eggplants with paper towels to remove as much moisture as possible. Beat the eggs in a bowl with a pinch of salt and pepper. Pour the flour into a plate. Dip each eggplant slice first into the beaten egg, then coat it evenly with flour, shaking off the excess. This will create a beautiful golden crust when cooking that protects the delicate flesh of the eggplant.
4FRY THE EGGPLANTS: In a large skillet, heat the remaining olive oil (approximately 150 ml) over medium-high heat until it is hot but not smoking. Arrange the floured eggplants in small batches in the skillet without crowding them so they brown properly. Let them cook 3-4 minutes on each side until they are golden and slightly crispy. Place the cooked eggplants on paper towels to remove excess oil. Proceed in successive batches, allowing the oil to return to temperature between each batch.
5ASSEMBLE THE GRATIN: Preheat your oven to 180°C (thermostat 6). In a lightly oiled rectangular baking dish, pour a thin layer of tomato sauce on the bottom. Arrange a first layer of fried eggplants, slightly overlapping them. Cover with a portion of tomato sauce, then sprinkle with torn mozzarella and a little grated Parmesan. Continue layering with eggplants, sauce, and cheese, alternating layers until all ingredients are used, finishing with a generous layer of Parmesan. This assembly creates harmonious layers of flavor.
6BAKE IN THE OVEN: Bake the dish at 180°C for 35-40 minutes until the cheese is completely melted and golden, with the edges beginning to caramelize slightly. The gratin should be bubbling and smell wonderful with herbs and melted cheese. Remove from the oven and let rest for 5 minutes before serving so the gratin sets. This pause allows the layers to hold together and the flavors to meld perfectly. Garnish with the remaining fresh basil before serving.