This creamy eggplant gratin is a warm and tasty dish, perfectly layered with soft eggplant and a rich feta cheese topping. It’s super easy to make and is great for both casual and special meals!
I love how the cheesy goodness melts right into the eggplant. It’s like a warm hug on a plate! Plus, it’s a fun way to eat your veggies. I always want seconds—who can resist that? 😊
Key Ingredients & Substitutions
Eggplants: The star of the dish! Choose medium purple eggplants for the best flavor. If you can’t find eggplant, zucchini could be a fun alternative, but it will change the flavor profile a bit.
Feta Cheese: Feta adds a tangy punch, which I adore. If you prefer a milder cheese, try ricotta instead. Goat cheese can also work well for a creamier texture.
Heavy Cream: It makes the dish rich and creamy. If you’re looking for a lighter option, use half-and-half or even coconut milk for a dairy-free version. You could also use plain yogurt for a tangy twist.
Marinara or Tomato Sauce: It’s optional but adds moisture and flavor. You can swap it with pesto for an herby kick, or just leave it out if you prefer a simpler version.
How Do You Get Perfectly Roasted Eggplants?
Roasting eggplants properly is crucial for achieving that tender texture. Follow these steps for the best results:
- Slice the eggplants evenly to ensure they cook uniformly, about 1/4-inch thick works well.
- Brushing them with olive oil helps achieve a nice golden color. Avoid over-oiling; just a light coat will do!
- Roast at 375°F for about 20-25 minutes, flipping once. Look for them to be tender and slightly golden.
Let the eggplants cool for a few minutes before layering. This way, they won’t release too much moisture into the gratin!
Creamy Eggplant Gratin with Feta Cheese
Ingredients You’ll Need:
For the Gratin:
- 2 medium eggplants, sliced into 1/4-inch thick rounds
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 1 cup marinara or tomato sauce (optional, for layering)
- 1 cup feta cheese, crumbled
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 cup heavy cream or crème fraîche
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon dried oregano or Italian seasoning
- 1/4 teaspoon red pepper flakes (optional)
How Much Time Will You Need?
This dish takes about 15 minutes to prep and around 40-45 minutes to cook, including roasting the eggplant and baking the gratin. Once everything is baked to bubbly perfection, let it cool for about 5 minutes before serving. Easy peasy!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C). This will get it nice and warm for your gratin.
2. Roast the Eggplant:
Place the sliced eggplants on a baking sheet. Brush each side lightly with olive oil and sprinkle them with salt and pepper. Roast in the oven for about 20-25 minutes, flipping the slices halfway through, until they’re tender and a little golden. Once done, take them out and let them cool for a bit.
3. Mix the Creamy Filling:
In a mixing bowl, combine the heavy cream, minced garlic, chopped parsley, oregano (or Italian seasoning), red pepper flakes (if you like it spicy), and a pinch of salt and pepper. Stir everything together until well mixed.
4. Prepare the Dish:
Lightly grease a baking or gratin dish with some oil. If you’re using marinara sauce, spread a thin layer of it on the bottom. Now, it’s time to layer your delicious ingredients!
5. Layer the Ingredients:
Start by adding half of the roasted eggplant slices in an even layer on the bottom of the dish. Then, sprinkle half of the crumbled feta cheese, half of the shredded mozzarella, and a sprinkle of grated Parmesan over the top. Drizzle half of the cream mixture over this layer.
6. Create the Second Layer:
Repeat the layering process with the remaining eggplant, cheeses, and cream mixture, creating another delicious layer on top.
7. Bake the Gratin:
Cover the dish with aluminum foil and place it in the oven. Bake for 20 minutes. Then, remove the foil and bake for an additional 10-15 minutes until the cheese topping is bubbly and golden brown.
8. Cool and Serve:
Once it’s done baking, let the gratin cool for about 5 minutes. This helps the layers set a little so it’s easier to serve. If you want, sprinkle some extra parsley on top for garnish. Enjoy your warm, creamy eggplant gratin! It’s perfect as a side dish or even a main course!
Can I Use Different Types of Cheese?
Absolutely! While feta, mozzarella, and Parmesan are fantastic choices, you can mix it up. Try using goat cheese for a richer flavor, or swap mozzarella for gouda or cheddar for a different texture and taste.
What If I Don’t Have Fresh Parsley?
No problem! You can substitute dried parsley instead—just use about one teaspoon. Alternatively, other fresh herbs like basil or thyme will add a lovely flavor as well.
Can I Make This Dish Vegan?
Yes! To make a vegan version, substitute the heavy cream with coconut cream or cashew cream, and opt for vegan cheeses or nutritional yeast instead of feta and mozzarella. You’ll still get a creamy and delicious gratin!
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F (175°C) for about 15-20 minutes or until heated through. You can also reheat in the microwave if you’re short on time!
