Delicious Cheesy Eggplant Gratin
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 2 large eggplant - sliced ½ inch thick
  • 2 cups red pasta sauce/marinara (see notes)
  • ½ cup heavy cream
  • ¼ cup parmesan - grated
  • ⅔ cup mozzarella - grated
  • 1 tablespoon olive oil
  • Salt and freshly cracked black pepper to season
  • A small handful of parsley and thyme - chopped
  1. Preheat oven to 375.
  2. Season eggplant slices with salt and pepper and 1 tablespoon of olive oil.
  3. Heat a large skillet and fry eggplant slices in batches until golden on both sides. The eggplant does not have to be fully cooked at this point. Set aside.
  4. Place cream, parmesan and half of the herbs in a bowl. Season with salt and black pepper.
  5. In a 9-inch gratin dish, arrange half of the eggplant in a single layer.
  6. Drizzle with a thin layer of tomato sauce and top with some white cream sauce.
  7. Top with some mozzarella cheese.
  8. Repeat the same with the remaining eggplant and sauces till you get 2 layers of eggplant.
  9. Finally, top with the remaining mozzarella and bake in the oven for about 20 minutes or till cheese is melted and golden.
  10. Let it rest for 15 minutes before serving.
I used bottled red pasta sauce, but I added some garlic and fresh herbs to the sauce.

Just saute 2 chopped garlic in 1 tbsp of olive oil for 30 seconds. Add bottled pasta sauce. Mix in a small handful of your favorite herbs or ¼ tsp of dried Italian herbs and season with some salt and freshly cracked black pepper. Cook this for about 5 minutes.
Recipe by Maya Kitchenette at