Baked Eggplant Mozzarella Gratin with Tomato Layers
Grilled eggplant slices layered with fresh mozzarella, tomatoes, and grana padano cheese in a springform ring, topped with breadcrumbs and basil, then baked until golden. A classic Italian-style vegetable gratin with crispy edges and creamy cheese.
Ingredients
- 2 eggplant, thick sliced
- 2 mozzarella cheese, whole balls
- 4 tomato, large ripe, peeled
- breadcrumbs
- grana padano, freshly grated
- basil, fresh, finely chopped
- olive oil
- salt
- black pepper
Instructions
- 1
Slice eggplants into 3 millimeter thick pieces
- 2
Brush eggplant slices with olive oil, sprinkle with salt and pepper
- 3
Place eggplant slices in hot grill oven until slightly discolored
- 4
Slice mozzarella cheese and peeled tomatoes
- 5
Line a baking sheet with parchment paper
- 6
Place springform ring with 20 centimeter diameter on parchment
- 7
Layer eggplant slices in ring
- 8
Add layer of mozzarella slices
- 9
Add layer of tomato slices
- 10
Sprinkle each layer with breadcrumbs, grated grana padano, salt, pepper, and chopped basil
- 11
Ensure top layer consists of mozzarella
- 12
Bake at 400°F for 30 minutes
- 13
Remove springform ring
- 14
Serve warm
Tips
Slice eggplants uniformly to ensure even cooking and layering
Grill eggplant until slightly colored to remove excess moisture and improve flavor
Use parchment paper to prevent sticking and for easy removal
Springform ring helps create even layers and neat presentation
Good to Know
Cover and refrigerate up to 2 days. Reheat gently in oven.
Assemble uncooked gratin up to 4 hours ahead, cover, refrigerate, then bake.
Serve warm as a vegetable side dish or light main course.
Common Mistakes
Do not skip grilling eggplant to avoid soggy, watery gratin
Do not remove springform until fully cooled to avoid collapse
Do not use room-temperature mozzarella to avoid melting during assembly