This creamy eggplant gratin combines tender layers of roasted eggplant with rich béchamel sauce and golden cheese for the ultimate comfort food. Perfect for weeknight dinners or special occasions, this eggplant gratin recipe delivers restaurant-quality results with simple home cooking techniques that anyone can master.
SERVES: 4 | PREP: 25 MIN | COOK: 45 MIN | TOTAL: 70 MIN
Ingredients
Main Components
| Ingredient | Amount | Notes |
|---|---|---|
| Large eggplants | 2 (about 2 lbs total) | Choose firm, glossy skin |
| Olive oil | 3 tablespoons | Extra virgin preferred |
| Salt | 1 teaspoon | For drawing moisture |
| Black pepper | ½ teaspoon | Freshly ground |
Béchamel Sauce
| Ingredient | Amount | Notes |
|---|---|---|
| Butter | 3 tablespoons | Unsalted |
| All-purpose flour | 3 tablespoons | Sifted |
| Whole milk | 2 cups | Room temperature |
| Nutmeg | ¼ teaspoon | Freshly grated |
| Salt | ½ teaspoon | To taste |
Cheese & Toppings
| Ingredient | Amount | Notes |
|---|---|---|
| Gruyère cheese | 1 cup | Grated |
| Parmesan cheese | ½ cup | Freshly grated |
| Fresh thyme | 2 tablespoons | Chopped |
Step-by-Step Instructions
Phase 1: Preparing the Eggplant (15 minutes)
1. Preheat your oven to 400°F (200°C). This high temperature will help caramelize the eggplant edges while keeping the interior creamy.
2. Wash and trim the eggplants, removing the green tops. Slice each eggplant into ½-inch thick rounds using a sharp knife. Pro tip: Consistent thickness ensures even cooking throughout your eggplant gratin.
3. Lay the eggplant slices on clean kitchen towels and sprinkle both sides generously with salt. Let sit for 10 minutes – you’ll see moisture beading on the surface. This crucial step removes bitterness and prevents soggy gratin.
4. Pat the eggplant slices completely dry with paper towels, removing all visible moisture and excess salt. This step is essential for achieving golden, caramelized eggplant layers.
Phase 2: Roasting the Eggplant (20 minutes)
5. Line two large baking sheets with parchment paper. Brush both sides of each eggplant slice with olive oil, using about 3 tablespoons total.
6. Arrange eggplant slices in single layers on the prepared baking sheets. Don’t overcrowd – overlapping pieces will steam instead of roast.
7. Roast for 20 minutes, flipping once halfway through. Look for golden-brown edges and tender centers that yield easily to a fork. The eggplant should be completely cooked but still hold its shape.
Phase 3: Making Perfect Béchamel (10 minutes)
8. While eggplant roasts, make the béchamel sauce. In a heavy-bottomed saucepan, melt butter over medium heat until it stops foaming but hasn’t browned.
9. Whisk in flour continuously for 2 minutes, creating a smooth paste called a roux. Cook until the raw flour smell disappears but the mixture stays pale blonde.
10. Gradually add milk in a thin stream while whisking constantly. Critical step: Adding milk too quickly creates lumps that won’t dissolve.
11. Continue cooking while whisking until the sauce thickens enough to coat the back of a spoon, about 5-7 minutes. Season with nutmeg and salt. The consistency should be creamy but pourable.
Phase 4: Assembling Your Eggplant Gratin (10 minutes)
12. Reduce oven temperature to 375°F (190°C). Butter a 9×13 inch baking dish thoroughly to prevent sticking.
13. Spread a thin layer of béchamel sauce across the bottom of the prepared dish. This prevents the bottom layer from sticking and burning.
14. Arrange half the roasted eggplant slices in overlapping layers, like roof shingles. Pour half the remaining béchamel over the eggplant, spreading evenly with a spatula.
15. Sprinkle half the Gruyère cheese and half the fresh thyme over the sauce layer. The cheese will melt and create delicious pockets of flavor throughout your gratin.
Phase 5: Final Assembly and Baking (25 minutes)
16. Add the remaining eggplant slices in another overlapping layer. Pour the rest of the béchamel sauce over the top, ensuring complete coverage to prevent dry spots.
17. Combine the remaining Gruyère with all the Parmesan cheese. Sprinkle this mixture evenly over the entire surface for a golden, bubbly top.
18. Bake for 25-30 minutes until the top is deep golden brown and the sauce bubbles around the edges. A knife inserted in the center should slide through easily.
19. Let the eggplant gratin rest for 10 minutes before serving. This resting time allows the layers to set and makes serving much cleaner.
20. Garnish with remaining fresh thyme and serve while warm. The gratin should hold its shape when cut but remain creamy inside.
Chef’s Notes
Choosing Perfect Eggplant: Select eggplants that feel heavy for their size with smooth, glossy skin. Avoid any with soft spots or wrinkled areas, as these indicate overripeness that can make your eggplant gratin bitter.
Sauce Consistency Matters: Your béchamel should coat a spoon but still flow easily. If it’s too thick, whisk in warm milk one tablespoon at a time. Too thin? Cook a few minutes longer while whisking.
Make-Ahead Magic: Assemble your eggplant gratin completely, cover tightly with foil, and refrigerate up to 24 hours before baking. Add 10 extra minutes to the baking time if starting from cold.
Cheese Combinations: While Gruyère provides nutty richness, you can substitute with fontina or even sharp cheddar for different flavor profiles in your gratin.
Nutrition Information
Per serving (serves 4)
- Calories: 385
- Protein: 16g
- Carbohydrates: 22g
- Fat: 28g
- Fiber: 8g
- Calcium: 45% Daily Value
Delicious Variations
Mediterranean Eggplant Gratin: Add layers of sliced tomatoes and fresh basil between the eggplant. Substitute half the Gruyère with crumbled feta cheese for tangy Mediterranean flavors.
Meaty Version: Brown 1 pound of ground lamb or beef with garlic and oregano. Layer this mixture between the eggplant slices for a heartier casserole similar to traditional eggplant casserole preparations.
Vegan Eggplant Gratin: Replace the béchamel with a cashew cream sauce and use nutritional yeast instead of cheese. The result is surprisingly rich and satisfying.
Italian-Style: Layer thin slices of eggplant parmesan style with marinara sauce, mozzarella, and basil for a fusion approach that combines two classic preparations.
Storage & Reheating
Refrigerator Storage: Cover leftover eggplant gratin tightly with plastic wrap or aluminum foil. Properly stored gratin stays fresh for up to 4 days in the refrigerator.
Freezing Instructions: Wrap individual portions in plastic wrap, then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating Methods: For best results, reheat covered portions in a 350°F oven for 15-20 minutes until heated through. Microwave reheating works for single portions but may make the top less crispy.
Maintaining Texture: Add a sprinkle of fresh cheese on top when reheating to refresh the golden surface of your eggplant gratin.
Troubleshooting Common Problems
Watery Gratin: This usually happens when eggplant isn’t properly salted and drained. Always salt eggplant slices and let them sit for 10 minutes to draw out moisture before cooking.
Lumpy Béchamel Sauce: If lumps form, immediately remove from heat and whisk vigorously. For stubborn lumps, strain the sauce through a fine-mesh sieve before using.
Burnt Top Before Center Cooks: Cover with aluminum foil and reduce oven temperature by 25°F. Continue baking until the center is hot and bubbly.
Soggy Bottom Layer: Make sure your baking dish is properly buttered and you’ve spread sauce on the bottom before adding eggplant. Also, ensure eggplant is well-roasted before assembling.
Gratin Falls Apart When Serving: Allow the gratin to rest for at least 10 minutes after baking. This cooling time lets the sauce thicken and the layers set properly for clean serving.
Equipment Essentials
- Large baking sheets (2) for roasting eggplant
- 9×13 inch baking dish for assembling gratin
- Heavy-bottomed saucepan for smooth béchamel
- Wire whisk for lump-free sauce
- Sharp chef’s knife for even eggplant slices
- Kitchen towels for draining eggplant
- Fine-mesh strainer (backup for sauce issues)
Shopping List
Produce Section
- 2 large eggplants (about 2 lbs)
- Fresh thyme sprigs
Dairy Section
- 3 tablespoons unsalted butter
- 2 cups whole milk
- 1 cup grated Gruyère cheese
- ½ cup grated Parmesan cheese
Pantry Items
- Extra virgin olive oil
- All-purpose flour
- Salt and black pepper
- Ground nutmeg
Success Secrets
1. Salt your eggplant slices generously and wait the full 10 minutes – this single step prevents bitter, watery gratin and ensures perfectly tender results.
2. Keep your béchamel sauce moving with constant whisking, especially when adding milk. Consistent motion prevents lumps and creates silky smooth texture.
3. Roast eggplant until golden brown on the edges – this caramelization adds incredible depth of flavor to your finished eggplant gratin.
4. Let the assembled gratin rest for 10 minutes before serving. This patience pays off with clean, beautiful slices that hold their shape perfectly.
5. Taste and adjust seasoning in your béchamel sauce before assembly. Proper seasoning in the sauce elevates the entire dish from good to extraordinary.
