I love this time of year when eggplant is so inexpensive! I’m a huge fan – I think I could eat it every day! My favorite way to have it is in eggplant parmesan, but of course that isn’t the healthiest….this grilled eggplant gratin captures the flavors I love without quite as much fat! Plus, since you’re grilling the eggplant you don’t heat up the house as much!

Eggplant Parmesan

Grilled Eggplant Gratin

Grilled Eggplant Gratin


  • 2 large eggplants, cut into 1- inch rounds (about 3 pounds)
  • 1 medium yellow onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon crushed red pepper
  • 1 teaspoon Italian Seasoning
  • 20 basil leaves, chiffonade cut
  • Two 28-ounce cans crushed tomatoes
  • 6 ounces smoked scamorza or mozzarella cheese, thinly sliced (1 1/2 cups)
  • 3 ounces Parmigiano-Reggiano, finely grated (1 cup)
  • extra-virgin olive oil
  • Kosher salt
  • Black pepper
  • Crusty bread or pasta, for serving


  1. After eggplant is cut into 1 inch rounds, salt generously and let sit for about thirty minutes.
  2. Rinse, toss with 2 tablespoons olive oil, and season with salt and pepper.
  3. Grill over medium heat for about three minutes per side. Let cool.
  4. Meanwhile, heat two tablespoons EVOO in a heavy sauce pan.
  5. Add onions and cook over low heat until softened, about eight minutes.
  6. Add garlic, crushed red pepper, Italian seasoning, and 5 basil leaves. Cook about one minute until garlic is fragrant.
  7. Add the tomatoes and simmer, stirring occasionally, until the sauce is nice and thick – about 45 minutes.
  8. Preheat oven to 375
  9. Spread about one cup of the sauce in the bottom of a 9x13 glass pan.
  10. Top with half of the eggplant and the remaining basil leaves.
  11. Spread about 2 cups of the sauce on top of the eggplant and sprinkle with half of each cheese.
  12. Place the remaining eggplant in the pan, then top with the sauce and remaining cheese.
  13. Bake for about thirty minutes, until warm throughout and cheese is nice and melty!
  14. Serve with bread or over pasta.
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