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Eggplant Gratin With Feta Cheese

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!
Course Side Dish
Cuisine French
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 302kcal
Author Iryna


  • 2 eggplants , sliced ½ inch thick
  • ½ cup Crème Fraîche
  • ½ cup half and half
  • 3 oz Feta cheese crumbled
  • 1 tsp thyme leaves chopped
  • 1 tbsp chives chopes
  • 4-5 basil leaves
  • ¾ cup Gruyere cheese grated
  • ½ 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 ¼ 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