Ina Garten Eggplant Gratin Recipe
Ina Garten Eggplant Gratin Recipe is a warm, cheesy, and comforting baked dish. Soft eggplant layers mix with rich tomato sauce, herbs, and melted cheese. This Ina Garten Eggplant Gratin Recipe is easy, cozy, and perfect for family dinners.
Equipment
- Large baking dish
- Large skillet
- Sharp knife
- Cutting board
- Mixing bowl
- Measuring cups
- Measuring spoons
- Spatula
- Oven mitts
Ingredients
- Eggplants – 2 large (sliced)
- Olive oil – 3 tablespoons
- Onion – 1 medium (chopped)
- Garlic – 3 cloves (minced)
- Crushed tomatoes – 2 cups
- Tomato paste – 2 tablespoons
- Fresh basil – 1/4 cup (chopped)
- Mozzarella cheese – 1 1/2 cups, shredded
- Parmesan cheese – 1/2 cup, grated
- Breadcrumbs – 1/2 cup
- Salt – 1 teaspoon
- Black pepper – 1/2 teaspoon
- Red pepper flakes – 1/4 teaspoon, optional
Instructions
Preheat Oven
- Preheat oven to 375°F. Lightly grease a large baking dish. Set it aside while you prepare the vegetables and sauce. This helps everything bake evenly later.
Prepare Eggplant
- Sprinkle sliced eggplants with salt and let them sit for 15 minutes. This removes extra moisture and bitterness. Pat them dry with paper towels before cooking.
Cook Aromatics
- Heat olive oil in a skillet over medium heat. Add chopped onion and garlic. Cook until soft, fragrant, and lightly golden, stirring often to avoid burning.
Make Tomato Sauce
- Add crushed tomatoes, tomato paste, salt, pepper, and red pepper flakes. Stir well and simmer for 10 minutes until thick and rich. Finish with fresh basil.
Cook Eggplant
- Lightly pan-fry eggplant slices until soft and slightly golden. Work in batches so they cook evenly. This step builds deep flavor and improves final texture.
Assemble Layers
- Layer cooked eggplant in the baking dish. Spoon tomato sauce over each layer. Repeat until all ingredients are used. This creates a rich, hearty gratin base.
Add Topping
- Sprinkle mozzarella, Parmesan, and breadcrumbs evenly on top. This adds a golden, crispy crust that becomes bubbly and delicious during baking.
Bake
- Bake for 35 to 40 minutes until bubbling and golden on top. Let it rest for 10 minutes before serving so it sets nicely.
Notes
- Salting eggplant removes bitterness and improves texture
- Do not skip resting time after baking
- Use fresh basil for best flavor
- For extra richness, add more cheese on top