Jump to Recipe Print RecipeAs I stood in my kitchen, the enticing aroma of roasted eggplant filled the air, instantly whisking me away to a quaint French bistro. This Creamy Eggplant Gratin with Feta Cheese is not just a mere side dish; it’s a heartwarming embrace after a long day. The layers of perfectly tender eggplant kissed with a rich tomato cream sauce and topped with a crispy Gruyere crust create a melody of flavors that even picky eaters will adore. What I love most about this recipe is its simplicity—it’s easy to whip up yet elegant enough for gatherings, making it a true crowd-pleaser. Plus, it’s a fantastic way to incorporate more vegetables into your meals without sacrificing taste. Are you ready to transform your dining experience and let your kitchen become a haven of delightful comfort? Let’s get cooking! Why Is Eggplant Gratin So Irresistible? Decadent Layers: Each bite of this gratin offers a heavenly combination of tender eggplant, rich tomato cream, and a crispy Gruyere topping that will make your taste buds sing. Crowd-Pleasing Comfort: Perfect for family dinners or gatherings, this dish is loved by both vegetarians and meat-eaters alike. Serve it alongside a refreshing salad for a complete meal! Easy to Prepare: With minimal prep and straightforward steps, making this gratin is a breeze, even for novice cooks. You might also enjoy other easy recipes like the Cottage Cheese Blueberry Cloud Bread for variety! Versatile: Swap the eggplant for zucchini or mushrooms for a unique twist. The creamy sauce can also be adapted to your taste preferences—explore variations for a delightful dining experience. Make-Ahead Magic: This gratin can be prepared in advance and stored in the fridge, making dinner entertaining easy. Just pop it in the oven when you’re ready! Eggplant Gratin With Feta Cheese Ingredients • Prepare to indulge in this comforting dish with these simple yet essential ingredients! For the Gratin Eggplants – The star of the show, choose young eggplants for a tender skin or peel older ones for improved texture. Crème Fraîche – Brings a creamy tang; substitute with equal parts heavy cream and sour cream if needed. Half and Half – Enhances the creaminess; consider using whole milk for a lighter touch. Feta Cheese – Adds a delightful salty and tangy flavor; you can swap with ricotta if you prefer a milder taste. Thyme Leaves – Infuses an herby aroma; oregano or basil make great alternatives. Chives – Provides a mild onion flavor; green onions or shallots can be substituted as well. Basil Leaves – Offers freshness for garnish and flavor; other herbs like parsley work nicely too. Gruyere Cheese – Creates a luscious, crispy topping; Swiss or mozzarella can serve as substitutes for similar texture. Tomato Sauce – Acts as a flavorful base; marinara or homemade tomato puree also work well. Olive Oil – Essential for seasoning the eggplant; any vegetable oil can substitute in a pinch. Salt and Pepper – Key for seasoning; adjust these to your taste preferences. This Eggplant Gratin with Feta Cheese is sure to impress, offering layers of comfort and flavor that will elevate your dining experience! Step‑by‑Step Instructions for Eggplant Gratin With Feta Cheese Step 1: Preheat the Oven Begin by preheating your oven to 375°F (190°C). This ensures that the heat will create a bubbly and golden crust on your Eggplant Gratin with Feta Cheese. While the oven warms up, you can prepare the eggplants, allowing them to roast perfectly as you construct the layers. Step 2: Prepare the Eggplant Slice the eggplants into even rounds and arrange them on a parchment-lined baking pan. Season them generously with salt and pepper, then brush each slice lightly with olive oil. Bake the eggplant in the preheated oven for about 20 minutes until they are tender and slightly golden, setting aside to cool. Step 3: Make the Creamy Sauce In a small saucepan over medium heat, combine the Crème Fraîche, half and half, and Feta cheese. Stir continuously until the mixture comes to a gentle boil, then mix in the thyme leaves and chives. Remove from heat and set this creamy mixture aside; this will bring rich flavors to your Eggplant Gratin. Step 4: Layer the Gratin In a baking dish, spread a thin layer of tomato sauce on the bottom. Next, add half of the roasted eggplant slices, ensuring they overlap slightly. Repeat this process with another layer of tomato sauce, followed by Gruyere cheese, and sprinkle fresh basil leaves between the layers for extra flavor. Step 5: Final Assembly Pour the creamy sauce evenly over the final layer of eggplant, ensuring all slices are generously coated. Top with the remaining Gruyere cheese to create that delicious, bubbly crust. This assembly will make your Eggplant Gratin with Feta Cheese a standout dish at any meal. Step 6: Bake to Perfection Place the assembled gratin back in the oven and bake for 15-20 minutes, or until the top is bubbly and golden brown. Keep an eye on it, as this is the moment when the flavors meld beautifully and the cheese transforms into a gorgeous crust. Step 7: Serve and Enjoy Remove the gratin from the oven and let it cool for a few moments before serving. The Eggplant Gratin with Feta Cheese is best enjoyed warm, allowing the layers to settle. Pair with a crisp salad or enjoy on its own for a truly comforting dish! Helpful Tricks for Eggplant Gratin Sweating the Eggplant: Salt the eggplant slices and let them sit for about 30 minutes before cooking; this reduces bitterness and helps prevent excess oil absorption in your Eggplant Gratin with Feta Cheese. Layering Technique: For a well-balanced flavor, alternate layers of tomato sauce, eggplant, and creamy sauce when assembling; this ensures even distribution of flavors and prevents dry spots. Cheese Choice: Don’t skimp on cheese! Use high-quality Gruyere for a delicious crust. If substituting, ensure the cheese melts well and complements the dish. Rest Time: Allow the gratin to rest for about 10 minutes after baking. This helps the layers set, making it easier to serve and enhancing the overall texture. Make-Ahead Magic: Prepare the Eggplant Gratin a day in advance and refrigerate it unbaked. When ready, pop it in the oven directly from the fridge for a convenient meal! What to Serve With Eggplant Gratin with Feta Cheese Indulge in a delightful array of accompaniments that elevate your dining experience and balance the comforting richness of this hearty dish. Simple Green Salad: A crisp salad with mixed greens and a light vinaigrette brings freshness and contrasts beautifully with the creamy gratin. Garlic Bread: Warm, toasty garlic bread will soak up the savory tomato sauce, adding a satisfying crunch alongside every bite of eggplant. Roasted Vegetables: A medley of seasonal roasted vegetables adds a colorful, nutrient-rich side that complements the dish’s flavors while enhancing texture. Quinoa Salad: Light and nutty quinoa salad with cherry tomatoes and cucumber provides a refreshing balance, perfect for a complete meal. Herb-Infused Rice: Flavored with fresh herbs, this fluffy rice can absorb the creamy sauce, making every spoonful an irresistible delight. Grilled Fish: A mild grilled fish like cod or sole introduces a delicate protein that works beautifully with the rich flavors of the gratin. Crisp White Wine: A chilled glass of Sauvignon Blanc or a light Pinot Grigio enhances the overall dining experience with a crisp, refreshing counterpart. Lemon Tart: Ending with a zesty lemon tart offers a bright finish to the meal, balancing the creaminess of the eggplant gratin perfectly. No matter your choice, these pairings promise to create a memorable meal experience, surrounding your delicious Eggplant Gratin with Feta Cheese! Make Ahead Options This Eggplant Gratin with Feta Cheese is a fantastic choice for meal prep, allowing you to enjoy homemade comfort on busy weeknights. You can assemble the gratin up to 24 hours in advance by layering the eggplant, sauce, and cheeses in your baking dish. Cover it tightly with plastic wrap and refrigerate to maintain freshness. When you’re ready to enjoy, simply remove it from the fridge and bake directly (no need to thaw) for 15-20 minutes until bubbly and golden. This prep-ahead technique not only saves time but also ensures that the flavors meld beautifully, delivering a delicious dish just as comforting as if you made it from scratch that day! How to Store and Freeze Eggplant Gratin With Feta Cheese Fridge: Store leftover Eggplant Gratin with Feta Cheese in an airtight container for up to 3 days. Reheat in the oven or microwave to enjoy its creamy goodness again. Freezer: You can freeze the gratin for up to 2 months. Cool completely, then wrap tightly in plastic wrap and aluminum foil to prevent freezer burn. Reheating: For best results, reheat thawed gratin in a 350°F (175°C) oven until heated through, which maintains its deliciously crispy top. Make-Ahead: If preparing ahead, assemble the dish without baking, cover, and refrigerate for up to 24 hours. When ready, bake directly from the fridge, adding a few minutes to the baking time. Eggplant Gratin With Feta Cheese Variations Feel free to get creative with your Eggplant Gratin and customize this dish to suit your taste! Vegetable Swap: Replace eggplant with zucchini or mushrooms for a light and different flavor twist. Each choice introduces a new texture and taste, keeping your meals exciting. Cheese Alternatives: Omit the feta and try using ricotta for a milder flavor, or go bold with goat cheese for a tangy kick. Cheese can be a game-changer, influencing the overall taste profile incredibly! Tomato-Free Option: For a creamy version, skip the tomato sauce and increase the Crème Fraîche for a luscious white sauce. This variation brings a delightful richness, perfect for those cream lovers. Herb Variations: Experiment with different fresh herbs like oregano, dill, or parsley to elevate the flavors and create unique taste experiences. Fresh herbs enhance every bite and can transform the gratin’s aroma! Spice It Up: Add a pinch of red pepper flakes for a hint of heat or smoked paprika for a touch of warmth and depth. Spices bring not just flavor, but a whole new vibe to the dish. Whole Wheat Option: For added nutrition, layer whole wheat breadcrumbs mixed with herbs on top instead of cheese for a crispy finish. This keeps the dish hearty without sacrificing texture. Add Protein: Incorporate cooked chicken or roasted chickpeas for a protein-packed meal that will keep you satisfied longer. This twist turns your gratin into a fulfilling main course! Lighten It Up: Use low-fat versions of crème fraîche and cheese to reduce the calories without compromising on taste. You can still enjoy all the deliciousness while keeping things lighter. Feel free to explore these variations as you indulge in this comforting Eggplant Gratin with Feta Cheese. You might even discover a new favorite way to enjoy it! For a delicious way to incorporate more dairy, try pairing it with Cottage Cheese Wraps or enjoy a slice of Garlic Herb Cheese bread on the side! Eggplant Gratin With Feta Cheese Recipe FAQs What type of eggplant is best for gratin? Absolutely! For the best results, choose young, firm eggplants with smooth skin. They tend to be less bitter and have a tender flesh. If you opt for older eggplants, peeling them can improve the texture. How should I store leftover Eggplant Gratin? To keep your Eggplant Gratin with Feta Cheese fresh, store it in an airtight container in the fridge for up to 3 days. When you’re ready to enjoy it again, simply reheat in the oven at 350°F (175°C) until warmed through. Can Eggplant Gratin be frozen? Very much so! You can freeze the gratin for up to 2 months. Make sure it’s completely cooled, then wrap it tightly in plastic wrap followed by aluminum foil. This will help maintain its texture and flavor during freezing. What if my gratin is too watery? If you find your Eggplant Gratin too watery, it could be due to excess moisture from the eggplant or tomato sauce. To fix this, you can try salting the eggplant slices and letting them “sweat” for about 30 minutes before you bake. This reduces moisture by drawing out water, thereby improving the final texture! Can this recipe be made dairy-free? Certainly! If you want to make a dairy-free version, you can substitute the Crème Fraîche and half-and-half with a dairy-free cream alternative like coconut cream or an almond milk-based cream. For the cheese, look for dairy-free cheese options; just ensure they melt well for a delicious topping! How long should I let the gratin rest before serving? Let the gratin rest for about 10 minutes after baking. This rest period allows the layers to set, making it easier to serve while enhancing the overall texture and flavor. Trust me, it’s worth the wait! Melt-In-Your-Mouth Eggplant Gratin With Feta Cheese Delight This Eggplant Gratin With Feta Cheese is a creamy, comforting dish with layers of roasted eggplant and a crispy topping. Print Recipe Pin Recipe Prep Time 30 minutes minsCook Time 35 minutes minsResting Time 10 minutes minsTotal Time 1 hour hr 15 minutes mins Servings: 4 servingsCourse: CasseroleCuisine: FrenchCalories: 350 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Gratin2 medium Eggplants use young eggplants for tender skin1 cup Crème Fraîche or substitute with equal parts heavy cream and sour cream1/2 cup Half and Half can use whole milk for lighter touch1 cup Feta Cheese or substitute with ricotta1 teaspoon Thyme Leaves or use oregano or basil2 tablespoons Chives or substitute with green onions or shallots1/4 cup Basil Leaves for garnish1 cup Gruyere Cheese or substitute with Swiss or mozzarella1 cup Tomato Sauce or substitute with marinara2 tablespoons Olive Oil or any vegetable oilto taste Saltto taste Pepper Equipment OvenBaking DishSaucepanparchment paperknifecutting board Method Step‑by‑Step InstructionsPreheat your oven to 375°F (190°C).Slice the eggplants into even rounds and arrange them on a parchment-lined baking pan. Season with salt and pepper, and brush lightly with olive oil. Bake for about 20 minutes until tender.In a saucepan over medium heat, combine Crème Fraîche, half and half, and Feta cheese. Stir until gently boiling, then mix in thyme leaves and chives. Remove from heat.In a baking dish, spread a thin layer of tomato sauce on the bottom. Add half of the roasted eggplant slices, followed by more tomato sauce, Gruyere cheese, and basil leaves.Pour the creamy sauce over the final layer of eggplant and top with remaining Gruyere cheese.Bake for 15-20 minutes until the top is bubbly and golden brown.Let it cool for about 10 minutes before serving. Enjoy warm! Nutrition Serving: 1servingCalories: 350kcalCarbohydrates: 20gProtein: 12gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 60mgSodium: 500mgPotassium: 600mgFiber: 4gSugar: 4gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg NotesSweating the eggplant reduces bitterness and oil absorption. Alternate layers of sauce, eggplant, and creamy sauce for even flavor distribution. Use high-quality Gruyere for the best crust. Tried this recipe?Let us know how it was!
