Gratin di Melanzane e Pomodoro: Eggplant and Tomato Gratin


Due to all the rain earlier in the season, almost all my tomatoes ripened at the same time so I am wonderfully up to my ears in tomatoes… I wish the summer could go on forever!  So much to do with these little beauties.  I was in the mood for eggplant last evening and not wanting the heaviness of frying the eggplant, I opted for a roasted version of this gratin.  Once the veggies are roasted, it comes together in a flash.  I roasted both the eggplant and the tomatoes (along with some garlic) and then assembled – easy, easy, easy.  I also had some salsa verde (parsley, basil, garlic sauce; recipe link below) remaining from earlier in the week so drizzled the top just before serving….added wonderful flavor against the creaminess of the eggplant and the sweetness of the garden-fresh tomato. You could also use tomato sauce in place of the fresh tomatoes and make a light version of eggplant parmesan.  Now I am just waiting for a reasonable hour this morning so that I can tuck into the leftovers…..enjoy!

Gratin di Melanzane e Pomodoro: Gratin of Eggplant and Tomato


2 large eggplants

12-15 Roma or Plum tomatoes

4 cloves of garlic, roughly chopped


Freshly ground pepper

Olive oil for roasting

2/3 cup grated parmigiano or romano

1/4 cup Italian-flavored bread crumbs

2 tablespoons fresh basil leaves, slivered

Extra virgin olive oil, for drizzling

Salsa Verde (optional)


1. Preheat oven to 400 degrees Fahrenheit.

2. Roast eggplant and tomatoes:

-Cut off both ends of the eggplants. Slice lengthwise and score down center of eggplant flesh being careful not to pierce skin. Cover a baking sheet with aluminum foil and brush with olive oil.  Place eggplants cut side down.

-Slice roma or plum tomatoes lengthwise. Core tomatoes. Slice in 1/2 inch slices. Place slices on baking sheet. Sprinkle chopped garlic over the top. Sprinkle with salt and freshly ground pepper. Drizzle with olive oil.

-Place eggplants and tomatoes in the preheated oven. Roast for about 30 minutes. The tomatoes may take a bit longer than the eggplant. Remove eggplant from oven when skins are wrinkled and edges are brown. Remove tomatoes when wrinkled and soft and garlic is browned.

-Place eggplants on wire rack over sink and allow to cool. Allow tomatoes to cool in pan.

2. Assemble gratin:

-Preheat oven to 400 degrees Fahrenheit, if not already preheated. Coat bottom of ovenproof casserole dish with olive oil.

-Mix 1/4 cup parmigiano with the bread crumbs in a small bowl. Reserve for top of gratin.

-Slice eggplant into 1/2 inch slices. Place layer of eggplant slices in bottom, top with layer of roasted tomatoes, sprinkle with remaining  parmigiano and slivered basil.  Repeat with second layer.

-Top final layer with cheese/bread crumb mixture. Drizzle with extra virgin olive oil.

-Bake for 20-25 minutes until cheese is melted and crispy.

-Let rest for 10 minutes prior to serving. Drizzle with salsa verde, if using. Enjoy….

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