Eggplant Parmesan Gratin

The first time the scent of this eggplant gratin with Parmesan hit the kitchen walls, something about it just…stuck. Oven warmth rising around you, the garlic softening slowly in the sauce, cheesy edges crisping on the baking dish – you can’t help but hover close. It all feels familiar – like a dish you’ve never actually had, but somehow knew. The eggplant takes on this silky, almost sweet flavor once everything’s out of the oven, soaked in tomato and smoothed out under a golden layer of Parm. It’s not complicated, though the result tastes like someone stood stirring for hours (they didn’t). It’s comfort, tucked between layers.

Why You’ll Crave It

• Generous layers of tender eggplant, rich tomato, and just enough golden cheese to make it feel indulgent
• No breading or frying – it’s lighter than many Parmesans, but still deeply satisfying
• Minimal ingredients, maximum flavor payoff – things you probably already have on hand
• Leftovers? Even better the next day – they slice beautifully when chilled
• A quiet joy to make, somehow – it’s the kind of dish that feels right in fall or in the dead of summer

The first time I made this was at my grandmother’s, with sunlight catching on olive oil bottles and tomato splashes drying on her apron – so yes, this one means a lot.

What You’ll Need

• 2 medium eggplants: firm and heavy for their size, slices about as thick as your pinky finger
• 200 grams grated Parmesan cheese: real Parmigiano-Reggiano is worth it here, if you can find it
• 400 grams tomato sauce: jarred works just as well as homemade – just choose one with a short ingredient list
• 2 cloves garlic: minced finely, not smashed – the garlic needs to melt into the sauce, not shout
• Olive oil: enough to coat the dish and drizzle over the top before baking – about 2 tablespoons, more or less
• Salt and pepper: just to taste – but don’t be shy with the pepper
• Fresh basil leaves: for scattering on top once it’s out of the oven – that little herbal brightness rounds it all out

Easy How-To

Slice and Salt the Eggplants

Cut them into rounds, about 1 cm thick. Then lay them out on a big cutting board or tray, sprinkle both sides with salt, and just…leave them there. Maybe make some tea and wait 30 minutes. The salt pulls out bitterness and moisture. You’ll see the slices get a bit damp and soft – that’s good.

Rinse, Dry, and Preheat

Rinse each slice under cold water to get rid of the salt (don’t skip this), then pat them very dry with paper towels. Meanwhile, preheat your oven to 200°C (which is about 400°F). The oven needs to be nice and hot for things to crisp.

Layer the Dish

Grab a medium-size baking dish (ceramic works beautifully here). Start with a spoonful of tomato sauce, spread it thin on the bottom. Then a layer of eggplant, a little scatter of garlic, a spoon or two more sauce, and a good handful of Parmesan. Repeat. You want the top layer to be mostly cheese – it’s OK if the layers aren’t perfect, they settle as they bake.

Bake Covered, Then Uncover

Cover the dish snugly with foil and bake for 20 minutes. Then remove the foil and let it bake for 10 more, or until the top turns golden and bubbly. A little crisping at the edges is heavenly. If it’s not browning, you can put it under the broiler for a minute or two…just watch it closely.

Rest, Garnish, Serve

Let the gratin sit for at least 5 minutes before cutting in. Scatter fresh basil on top – not too much – and then serve warm. It’s soft and fragrant, with little crispy corners that you’ll fight over…probably.

Good to Know

• If your eggplants are very seedy (they sometimes are in late summer), try peeling them – it helps with sweetness
• I once ran out of foil and used a baking sheet balanced on top, and it worked surprisingly well…
• If you’re tempted to add breadcrumbs – go ahead. A tiny handful on top with the Parmesan gives great crunch

Serving Ideas

• Lovely with a peppery arugula salad and warm bread – or spooned over soft polenta, if you’re feeling cozy

Top Tricks

• Give it time to settle after baking – just five or ten minutes makes the layers hold together better

Frequently Asked Questions

Can I make this ahead of time?

Yes, you can layer the whole dish a few hours in advance, keep it covered in the fridge, and bake it just before serving. Or bake it ahead and reheat – the flavor actually deepens.

Do I need to peel the eggplants?

Not always – the skin softens quite a bit in baking. But if they seem especially tough or thick, peeling is fine.

Can I use a different cheese?

Absolutely. Pecorino, aged Provolone, or even a mix of Parmesan with a little mozzarella works well. You want something tangy and melty.

Could I add meat to this?

You could layer in some cooked sausage or prosciutto, though honestly, it holds up beautifully on its own without it.

Is this gluten-free?

Yes, as written – just be sure your tomato sauce is gluten-free (some can contain hidden starches).