Eggplant Gratin Recipe
A beautiful, family style eggplant and tomato side dish
The beloved Melissa Clark needs no introduction, but if you've been living under a rock for the last decade and have missed her tantalizing creations for The New York Times, now is the perfect time to catch up. Clark has a new cookbook out that's about to become a weeknight bible: Dinner: Changing the Game.
Look no further than the eggplant gratin for a go-to side that's as easy to whip up as it is versatile, pairing well with just about every protein. Staples like lemon, garlic, thyme and good-quality olive oil are all you need to enhance the flavors of already-delicious eggplant and tomatoes. This dish takes things one step further and adds goat cheese for a tangy hidden gem. Best of all, the whole thing is baked to golden-brown perfection in just one dish.
To learn more, read "Family Meal."
Recipe adapted from 'Dinner: Changing the Game,' by Melissa Clark
Eggplant Gratin
Tender slices of eggplant, layers of tomatoes and chunks of tangy goat cheese are a quick and easy side dish, perfect to accompany any entrée.
Ingredients
- 3 small (1¼ pounds) eggplants, stems removed, flesh sliced in ¼-inch rounds
- 4 medium (1 pound) tomatoes, sliced in ¼-inch rounds
- 1 teaspoon lemon zest
- 1 teaspoon thyme leaves, finely chopped
- 1 garlic clove, minced
- ¼ cup, plus 2 tablespoons, olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 4 ounces soft goat cheese, crumbled
- ⅓ cup panko bread crumbs
Directions
- Preheat the oven to 400º. In a large bowl, toss together the eggplant rounds, tomatoes, lemon zest, thyme, garlic, and ¼ cup of olive oil. Season with salt and pepper.
- In a 9-inch gratin dish, arrange the vegetables while tucking small crumbles of goat cheese underneath each vegetable. Drizzle the remaining 2 tablespoons of olive oil over the shingled vegetables and sprinkle the panko on top. Season with salt and pepper.
- Bake the gratin until it is tender and golden brown, 50 minutes to 1 hour. Serve hot and directly out of the baking dish.
Nutrition
| Calories per Serving | 184 |
| Total Fat | 6.4 g |
| Saturated Fat | 3.6 g |
| Trans Fat | 0.0 g |
| Cholesterol | 10.4 mg |
| Total Carbohydrates | 27.1 g |
| Dietary Fiber | 11.6 g |
| Total Sugars | 14.4 g |
| Sodium | 1,062.9 mg |
| Protein | 8.9 g |
