Eggplant Gratin With Feta Cheese
One of the BEST Eggplant recipes ever is right here! This EGGPLANT GRATIN or Aubergine Gratin makes a crowd-pleasing side dish! Tender eggplant is smothered with a fingerlickin tomato cream sauce, topped with Gruyere cheese and baked until bubbly perfection. It's a recipe you'll be making over and over again!
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
- 2 eggplants , sliced 1/2 inch thick
- 1/2 cup Crème Fraîche
- 1/2 cup half and half
- 3 oz Feta cheese crumbled
- 1 tsp thyme leaves chopped
- 1 tbsp chives chopes
- 4-5 basil leaves
- 3/4 cup Gruyere cheese grated
- 1/2 cup tomato sauce
- 3 tbsp olive oil
- salt, pepper to taste
Preheat the oven to 375 F.
Place sliced eggplant on a parchment lined baking pan (you might need to use 2 pans). Sprinkle both sides with salt and pepper and brush with olive oil.
Bake for about 20 minutes until eggplant is tender.
Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from the heat. Stir in thyme and chives and set aside.
In 2.5-quart baking dish or gratin dish spread tomato sauce to cover the bottom. Place eggplant slices. They can slightly overlap each other. Spread tomato sauce once again and sprinkle with 1/4 cup of Gruyere cheese. Scatter 1-2 torn basil leaves over the sauce.
Continue layering with remaining eggplant, sauce and basil. Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese.
Bake for 15-20 minutes until bubbly and the top is browned. Serve warm.
Calories: 302kcal | Carbohydrates: 14g | Protein: 9.4g | Fat: 24.3g | Saturated Fat: 11.7g | Cholesterol: 34mg | Sodium: 335mg | Potassium: 534mg | Fiber: 6.8g | Sugar: 7.7g | Calcium: 220mg | Iron: 0.7mg