Eggplant Gratin Layered with Fresh Mozzarella Cheese


by: Tamara

This is good served with saffron rice, and is delicious with rose wines. Or consider an Oregon or Italian Pinot Gris, a lighter-style Italian red, such as a Chianti Classico normale, or even a sparkling red Lambrusco.


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serves: 4-6

Fast, Fresh or Long-Cooked Tomato Sauce (made with at least 2 pounds ripe tomatoes)

2 1/2 pounds medium oblong eggplants, Asian or Italian varieties

olive oil

sea salt and freshly ground pepper

several basil (large leaves torn)

4 ounce hall of mozzarella (or a scant 1/4 pound thinly sliced Fontina)

Nutrition Facts
Eggplant Gratin Layered with Fresh Mozzarella Cheese

Servings Per Recipe: 4

Amount per Serving

Calories: 216

  • Total Fat: 5.9 g
  •     Saturated Fat: 3.2 g
  •     Trans Fat: 0 g
  • Cholesterol: 15.3 mg
  • Sodium: 1497.1 mg
  • Total Carbs: 32.3 g
  •     Dietary Fiber: 13.9 g
  •     Sugars: 19.1 g
  • Protein: 14.4 g

how is this calculated?

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1.  The pristine whiteness and molten threads of fresh mozzarella are very appealing, but I’m also attracted to an Italian Fontina here. In fact, there's no reason not to use both. You’ll want at least one 4-ounce hall of mozzarella or a scant 1/4 pound thinly sliced Fontina. If using mozzarella, slice it into half-rounds and lay them on paper towels to wick up the water.

2.  To form the gratin, spread the dish with a scant cup of tomato sauce, make a layer of eggplant, then another layer, this time more spare, of tomato sauce. To Finish, overlap the remaining eggplant with the cheese and spoonfuls of the remaining tomato sauce so that you have pretty hands of the eggplant, cheese, and tomato. Bake until heated through and bubbling, about 35 minutes.

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