Prepare to tantalize your taste buds with a mouthwatering vegetarian dish that combines the rich, creamy texture of eggplant with a vibrant orange tomato sauce that will make your dinner guests beg for seconds! This Italian-inspired gratin is not just a meal, it's a culinary experience that transforms humble ingredients into a spectacular dish that looks like it came straight from a gourmet restaurant kitchen. Whether you're a vegetarian looking for a show-stopping main course or a food lover seeking a new flavor adventure, this recipe promises to elevate your cooking game and impress even the most discerning palates.
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 6 servings
Ingredients
- 2 medium eggplants, sliced
- 2 cups orange tomato sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Wash the eggplants and slice them into 1/4-inch thick rounds. Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat the slices dry with paper towels.
- In a large skillet, heat the olive oil over medium heat. Add minced garlic and sauté for 30 seconds until fragrant.
- Arrange the eggplant slices in a single layer in the skillet. Cook for 2-3 minutes on each side until they are lightly golden and slightly softened.
- Spread a thin layer of orange tomato sauce on the bottom of the prepared baking dish.
- Layer the cooked eggplant slices in the baking dish, slightly overlapping them. Pour the remaining orange tomato sauce over the eggplant.
- Sprinkle the shredded mozzarella cheese evenly over the top, followed by the grated Parmesan cheese.
- Season with additional salt and freshly ground black pepper to taste.
- Bake in the preheated oven for 25-30 minutes, or until the cheese is melted and golden brown and the sauce is bubbling.
- Remove from the oven and let it rest for 5-10 minutes before serving.
- Garnish with fresh basil leaves just before serving. Serve hot as a main course or side dish.
Tips
- Salt and Drain: Always salt your eggplant slices and let them sit for 15 minutes before cooking. This crucial step removes excess moisture and bitterness, ensuring a perfect texture.
- Don't Overcrowd: When sautéing eggplant, cook in batches to ensure each slice gets golden and doesn't steam.
- Cheese Selection: For the best flavor, use freshly grated Parmesan and high-quality mozzarella. Pre-shredded cheese often contains anti-caking agents that can affect melting.
- Herbs Matter: Fresh basil makes a huge difference. If possible, add it just before serving to maintain its bright flavor and aroma.
- Let It Rest: Allow the gratin to rest for 5-10 minutes after baking. This helps the dish set and makes serving easier.
- Serving Suggestion: Pair with a crisp green salad or crusty bread to soak up the delicious sauce.
Nutrition Facts
Calories: 210kcal
Carbohydrates: 15g
Protein: 12g
Fat: 13g
Saturated Fat: 6g
Cholesterol: 30mg
