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Eggplant Gratin With Feta Cheese

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.
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Prep Time 30 minutes
Cook Time 35 minutes
Resting Time 10 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Casserole
Cuisine: French
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 2 medium Eggplants use young eggplants for tender skin
  • 1 cup Crème Fraîche or substitute with equal parts heavy cream and sour cream
  • 1/2 cup Half and Half can use whole milk for lighter touch
  • 1 cup Feta Cheese or substitute with ricotta
  • 1 teaspoon Thyme Leaves or use oregano or basil
  • 2 tablespoons Chives or substitute with green onions or shallots
  • 1/4 cup Basil Leaves for garnish
  • 1 cup Gruyere Cheese or substitute with Swiss or mozzarella
  • 1 cup Tomato Sauce or substitute with marinara
  • 2 tablespoons Olive Oil or any vegetable oil
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Baking Dish
  • Saucepan
  • parchment paper
  • knife
  • cutting board

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. 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.
  3. 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.
  4. 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.
  5. Pour the creamy sauce over the final layer of eggplant and top with remaining Gruyere cheese.
  6. Bake for 15-20 minutes until the top is bubbly and golden brown.
  7. 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

Notes

Sweating 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.

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