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Absolutely! Here’s a warm and inviting article for your Cheesy Eggplant Gratin: A Hearty and Flavorful Vegetarian Bake recipe:
Cheesy Eggplant Gratin: A Hearty and Flavorful Vegetarian Bake
If you’re craving a comforting, oven-baked dish that’s rich in flavor but meat-free, this Cheesy Eggplant Gratin is just what your menu needs. Layered with tender slices of eggplant, tangy tomato sauce, and bubbling, golden cheese, this hearty vegetarian bake is satisfying enough to win over even the most devout carnivores.
Inspired by the rustic flavors of French and Mediterranean cooking, eggplant gratin offers everything you want in a comfort dish—melted cheese, savory herbs, and a luscious, velvety texture—without being heavy or complicated. It’s perfect as a main course for meatless dinners or as a standout side dish for entertaining.
🍆 Why You’ll Love This Cheesy Eggplant Gratin
- 🧀 Comfort food meets healthy – Rich and cheesy, yet full of wholesome vegetables.
- 🌱 Meatless and satisfying – A great vegetarian alternative to lasagna or casseroles.
- 🧄 Packed with flavor – Garlic, herbs, tomatoes, and cheese make every bite sing.
- 🥘 Great make-ahead option – Even better the next day, after the flavors have melded.
🧄 Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 2 cups marinara or homemade tomato sauce
- 1 teaspoon dried oregano or Italian seasoning
- 2 cloves garlic, minced
- 1 cup ricotta or cottage cheese (optional for creaminess)
- 1 ½ cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
🔪 Instructions
1. Prepare the eggplant:
Preheat the oven to 400°F (200°C). Lightly salt the eggplant slices and let them sit for 20–30 minutes to draw out moisture. Pat dry with paper towels.
2. Roast the eggplant:
Brush both sides of the slices with olive oil and arrange them on a baking sheet. Roast for about 20 minutes, flipping halfway, until golden and tender.
3. Make the tomato layer:
In a saucepan, heat a little olive oil and sauté garlic until fragrant. Stir in the marinara sauce and oregano. Let simmer for 5–10 minutes.
4. Assemble the gratin:
In a baking dish, layer roasted eggplant slices, a spoonful of ricotta or cottage cheese (if using), marinara sauce, mozzarella, and Parmesan. Repeat layers, ending with cheese on top.
