Introduction
Looking for a delicious way to enjoy summer vegetables? This Eggplant and Zucchini Gratin is a perfect blend of Mediterranean flavors that transforms humble vegetables into something truly special. I’ve perfected this recipe to create layers of tender eggplant and zucchini, complemented by a golden, crispy topping that’ll make everyone ask for seconds. What I love most about this dish is how it works both as a satisfying vegetarian main course or an elegant side dish.
Ingredients
- 2 medium eggplants, sliced into ¼-inch rounds
- 3 medium zucchini, sliced into ¼-inch rounds
- 2 cups freshly grated Parmesan cheese
- 1½ cups Italian-seasoned breadcrumbs
- 4 cloves garlic, minced
- 3 tablespoons fresh thyme leaves
- 2 cups marinara sauce
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Lay the eggplant slices on paper towels and sprinkle with salt. Let them sit for 15 minutes to release excess moisture, then pat dry.
- In a bowl, combine the breadcrumbs, 1 cup of Parmesan cheese, and thyme.
- Layer the bottom of the baking dish with overlapping eggplant slices, followed by a layer of zucchini. Sprinkle with minced garlic and season with salt and pepper.
- Spread half the marinara sauce over the vegetables, then sprinkle with the breadcrumb mixture.
- Repeat the layers, finishing with the remaining sauce and breadcrumb mixture. Top with the remaining Parmesan cheese.
- Drizzle olive oil evenly over the top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.
Cook Time and Serving Size
Prep Time: 25 minutes
Cook Time: 45-50 minutes
Total Time: 1 hour 15 minutes
Servings: 6-8 portions
Recipe Notes
For best results, don’t skip salting the eggplant – this crucial step prevents the gratin from becoming watery. If you’re short on time, you can use pre-made breadcrumbs, but fresh ones will give you the crispiest top. The gratin can be assembled up to 24 hours in advance and refrigerated before baking. Just bring it to room temperature for 30 minutes before putting it in the oven. For a gluten-free version, substitute the breadcrumbs with crushed pork rinds or gluten-free breadcrumbs. The leftovers reheat beautifully and might even taste better the next day!
Eggplant and Zucchini Gratin
Ingredients
- 2 medium eggplants sliced into ¼-inch rounds
- 3 medium zucchini sliced into ¼-inch rounds
- 2 cups freshly grated Parmesan cheese
- 1½ cups Italian-seasoned breadcrumbs
- 4 cloves garlic minced
- 3 tablespoons fresh thyme leaves
- 2 cups marinara sauce
- ¼ cup extra virgin olive oil
- Salt and black pepper to taste
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
- Lay the eggplant slices on paper towels and sprinkle with salt. Let them sit for 15 minutes to release excess moisture, then pat dry.
- In a bowl, combine the breadcrumbs, 1 cup of Parmesan cheese, and thyme.
- Layer the bottom of the baking dish with overlapping eggplant slices, followed by a layer of zucchini. Sprinkle with minced garlic and season with salt and pepper.
- Spread half the marinara sauce over the vegetables, then sprinkle with the breadcrumb mixture.
- Repeat the layers, finishing with the remaining sauce and breadcrumb mixture. Top with the remaining Parmesan cheese.
- Drizzle olive oil evenly over the top.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15-20 minutes until golden brown and bubbly.
