Cheeseless Eggplant (Aubergine) Gratin

Total Time
45mins
Prep 10 mins
Cook 35 mins

You can slice and salt the eggplant ahead, but the baking method significantly reduces the amount of oil they will absorb. This is a great first course, and goes well on the side of meat or fish. Courtesy Claudine.

Ingredients Nutrition

Directions

  1. Preheat oven to 400-degrees.
  2. Trim and peel eggplants, cutting into thick (1 1/4-inch) slices, leaving you with about 8 slices.
  3. Pour first portion of olive oil onto large baking sheet, coating evenly.
  4. Press slices into oil and sprinkle with half the salt.
  5. Turn and repeat with remaining salt.
  6. Bake for 30 minutes, until eggplant is very soft.
  7. Meanwhile, place bread, herbs, and garlic into food processor and run for 15- 20 seconds.
  8. Transfer crumb mixture to bowl and toss lightly with remaining olive oil.
  9. When eggplant is removed from oven, spoon crumbs on top of them.
  10. This dish can be made ahead to this point and refrigerated.
  11. 10 minutes before serving, preheat broiler.
  12. Place the dish so that the stuffing is about 6-8 inches away from broiler unit.
  13. Broil 5-6 minutes, until topping is browned.

Reviews

(2)
Most Helpful

Fabulous! I love eggplant and there never seems to be many ways to make it that are simple and tasty. These were great, I needed a little more oil in the pan to cook the eggplant but other than that they turned out perfect, and they looked like a gourmet sidedish. They were so pretty with the stuffing on top.

Tara April 17, 2002

The topping on this was excellent but the eggplant itself turned out rather chewy. I probably won't make this again but if I do I will definitely cook the eggplant until it's mushy.

PickledSeeds January 31, 2005

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