Eggplant Gratin With Feta Cheese - Healthy Eggplant Gratin Recipe (2024)

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This creamy and scrumptiousEggplant Gratin is smothered with a secret white sauce and topped with a generous layer or Gruyere cheese. It is a side dish that is so easy to make and will be gone before you know it.

Eggplant Gratin With Feta Cheese - Healthy Eggplant Gratin Recipe (1)

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Eggplant Gratin

If you ever ask me what my favorite vegetable is, eggplant would be one of my top choices.

I have tried so many recipes with eggplant and I seriously can’t get enough of this meaty vegetable.

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In Ukraine, where I grew up, eggplants are crazy popular. We used to grow eggplants and as soon as they were ready to be picked, we loved incorporating them in appetizers, stews and make so popular in Ukraine and other post-Soviet countries Eggplant Caviar.

Because of eggplant’s thicker consistency, it can easily be used in a variety of vegetarian dishes as a great substitute for meat.

In fact, some time ago, I made eggplant meatballs and my meat-lover husband couldn’t even tell they were vegetarian.

Recently, I made an awesome side dish – Eggplant Gratin. It has a French origin and you know that I’m obsessed with French cuisine.

I first made Eggplant Au Gratin for my husband’s birthday and everyone absolutely loved it.

As a matter of fact, what not love? Prebaked eggplant slices are layered with a rich tomato sauce, some basil leaves, drizzled with my secret creamy Feta cheese sauce and topped with Gruyere. Then everything is baked until bubbly perfection.

Believe me, this Aubergine Gratin (how they call it in England) goes really fast. You can make it for holidays or at other times throughout the year.

So much flavor and just like my new favoriteFrench Chicken Gratin (have you had a chance to try it yet?), this Eggplant Gratin is a total comfort food.

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So What Is Gratin

Gratin is a special culinary technique which originated in France.

According to the sources, gratin means that the recipe is usually prepared in the oven or finished under the broiler so that a crispy crust was formed.

For the luscious crispy topping breadcrumbs and/or cheese are used.

Gratins are usually prepared in a shallow baking dish.

Nowadays, cooking Au Gratin became a very popular technique.

And beside well-known Scalloped Potatoes or my new favorite Potato and Zucchini Gratin, cooks around the world started to use this method to prepare meat, seafood and all kinds of different vegetables.

Eggplant Gratin With Feta Cheese - Healthy Eggplant Gratin Recipe (2)

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When I made this Eggplant Gratin recipe for the first time, I decided to fry the eggplants.

And although the final result came out really delicious, but it also was a bit unhealthy.

See, eggplant loves oil and it soaks it up like a sponge. So for frying individual slices of eggplant, I had to use quite a bit of oil.

In addition, it added to the total preparation time. And if you’re just like me and love you recipes to be cooked faster, frying in batches is not a preferred way of cooking.

When I cooked the dish the second time around, I prebaked the eggplants until it’s tender.

And while it was baking, I quickly made my delicious secret white sauce.

So what is my secret white sauce is made of?

  • Half and half
  • Creme Fraîche
  • Feta cheese
  • a few herbs

If you’ve never cooked with Creme Fraîche before, I highly recommend you to try it. It had a very rich and creamy taste. A little tart and somewhat resembling the sour cream.

Creme Fraîche is very popular in French cuisine and is used both in hot and cold recipes.

I personally like to use Creme Fraîche as a base for my Mustard Chicken sauce as well as a topping for desserts.

If you can’t findCreme Fraîche in your local grocery store, not a problem. Just mix regular cream and sour cream in equal proportions.

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Eggplant Gratin With Feta Cheese - Healthy Eggplant Gratin Recipe (3)Should You Peel Eggplant?

It depends. If you have an older and bigger eggplant, the skin can be a little tough so it’s okay to peel it before cooking.

But if you’re using small and young eggplants, you can leave the skin on.

If you love this Eggplant Gratin, here are some of my similar favorite recipes:

Cauliflower And Potato Au Gratin

French Style Mashed Potatoes

If you're looking for new side dish recipes with fresh eggplants, try my Eggplant Gratin and you'll be surprised how good it tastes. Rich, creamy and super comforting.

If you're looking for a quick overview of the recipe, please check out my Eggplant Gratin web-story.

If you make this recipe, please leave me a comment below and rate it. I always appreciate the feedback. Also, you can follow me on Facebook, Instagram, or Pinterest.

Recipe

Eggplant Gratin With Feta Cheese - Healthy Eggplant Gratin Recipe (4)

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!

4.47 from 49 votes

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Course: Side Dish

Cuisine: French

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Servings: 6

Calories: 302kcal

Author: Iryna Bychkiv

Ingredients

  • 2 eggplants , sliced ½ inch thick
  • ½ cup Crème Fraîche
  • ½ cup half and half
  • 3 oz Feta cheese crumbled
  • 1 teaspoon thyme leaves chopped
  • 1 tablespoon chives chopes
  • 4-5 basil leaves
  • ¾ cup Gruyere cheese grated
  • ½ cup tomato sauce
  • 3 tablespoon olive oil
  • salt, pepper to taste

Instructions

  • 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 cheese.

  • 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.

Video

Nutrition

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

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Eggplant Gratin With Feta Cheese - Healthy Eggplant Gratin Recipe (5)
Eggplant Gratin With Feta Cheese - Healthy Eggplant Gratin Recipe (6)
Iryna Bychkiv

Website

Iryna Bychkiv is the founder and writer of the culinary website Lavender & Macarons, where she shares clean, European-inspired recipes that are delicious, easy to prepare, and made with wholesome ingredients. Iryna loves creating meals that are simple yet healthy and unique, including vegan and vegetarian recipes.
Iryna is also a freelance writer for MSN and Associated Press Wire.

Eggplant Gratin With Feta Cheese - Healthy Eggplant Gratin Recipe (2024)

FAQs

What does soaking eggplant in milk do? ›

Soak eggplant slices or cubes in milk for about 30 minutes before cooking. The milk not only tempers the bitterness, but it actually makes for eggplant that is extra creamy, since the vegetable acts like a sponge and soaks up a good amount of milk in its flesh.

Should eggplant be peeled for eggplant Parmesan? ›

The peel of an eggplant is completely edible. However, as the eggplant grows bigger and matures, the peel may become tough and bitter. People often prefer to peel larger eggplants because of this, but smaller eggplants do just fine unpeeled. It ends up being a matter of personal preference.

What is the healthiest way to eat eggplant for weight loss? ›

Eggplants are high in fiber and low in calories - they can contribute to a healthy, low-calorie diet. However, eggplant can absorb a lot of oil during frying and cooking. Anyone who wants to lose weight should prepare the dish in another way, such as boiling or even eating it raw.

How do you cook eggplant without losing nutrients? ›

It doesn't involve frying, you just need to oven-bake your eggplants. :) The best ways to cook in general to retain nutrients are : Boiling, Steaming, Broiling, Grilling, Sautéing.

Why do you soak eggplant in vinegar? ›

Why do you soak eggplant in water and vinegar? Soaking eggplant in water and vinegar helps remove some of the vegetable's natural bitterness. This step also helps preserve some of the skin's color so it stays a vibrant purple even after cooking.

Do you have to rinse eggplant after salting? ›

Conventional wisdom has you salt the slices to draw bitter liquid out of the eggplant. Once the slices have sat for about a hour, you're suppose to rinse them under cool water to remove any excess salt and then proceed with your recipe.

Should I salt eggplant or soak in milk? ›

To magically remove the bitterness from the eggplant and greatly improve the texture, soak the eggplant in milk overnight. Once the slices of eggplant have taken a long, luxurious, milky bath, they are tenderized and primed for frying. Simply tap off the extra moisture, dust the eggplant slices with sea salt and flour.

Are you supposed to rinse eggplant? ›

Many recipes call for eggplants to be salted and rinsed to draw out any bitter juices, but this shouldn't be necessary if they're fresh. If the seeds are too defined or feel hard, the eggplant may be old and should be salted.

Can you eat the skin of purple eggplant? ›

Aside from its green top, the entire eggplant is edible: its purple skin, its white flesh, and the tiny seeds inside. Eggplant contains protein, fiber, and a wide range of vitamins and minerals as well as some antioxidants. Eggplant should be cooked before eating.

What can I do with too much eggplant? ›

From baba ganoush to layered bakes, dumplings, foccacia, curries, dips, slow roasts and salads, these diverse recipes prove there's no shortage of ways to use up your favourite nightshade at lunch, dinner or snack time.

How do you keep eggplant parm from getting soggy? ›

Salt the Eggplant to Remove Excess Moisture.

This is key to crispy results.

How thin do you slice eggplant for eggplant Parmesan? ›

Preheat oven to 350 degrees F and heat oil in a large pan, Dutch oven or deep-fryer. Peel the eggplant and slice into 1/4-inch thick slices. Coat each side of the eggplant with the flour.

How do you remove toxins from eggplant? ›

However, eggplants also contain a substance, solanine, which is used to defend themselves against fungi and insects. It is precisely on this substance that the bitter taste of the eggplants depends. To eliminate it, the most common methods are soaking in water and vinegar and the salt technique.

Is eggplant healthier cooked or raw? ›

Cooking brinjal by grilling, roasting, sautéing, or frying can help to reduce the solanine levels and make it easier to digest. Cooked brinjal can also be a healthy and nutritious addition to a balanced diet. It is low in calories and high in fiber, potassium, and vitamins C and K.

What's the best way to eat eggplant? ›

Top 10 Ways to Enjoy Eggplants
  1. Yes, You Can Curry It! Cut eggplant into cubes and add to your favorite curry sauce and simmer until tender. ...
  2. Stir-Fry. ...
  3. Baba Ganoush. ...
  4. Roast, Peel and Serve over Pasta. ...
  5. Eggplant Pizza! ...
  6. Bread, Bake and Serve. ...
  7. A New Kind of Kebob. ...
  8. Appetizing Appetizers?

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