Ina Garten Eggplant Gratin – Rich, Creamy, and Comforting

Looking for a cozy, oven-baked dish that’s full of flavor and perfect for cooler evenings?

Ina Garten’s Eggplant Gratin delivers with tender roasted eggplant, a garlicky tomato sauce, and bubbling cheese on top. It’s rustic, elegant, and incredibly satisfying—just the kind of comfort food Ina is known for.

What Is Ina Garten’s Eggplant Gratin?

Eggplant gratin is a layered dish that features roasted slices of eggplant baked in a rich tomato and garlic sauce, topped with creamy cheese and finished under the broiler until golden and bubbling. Ina’s version uses Parmesan and Gruyère for deep flavor and a melty, crispy top.

Other Ina Garten Recipes

• Barefoot Contessa Easy Parmesan Risotto
• Ina Garten’s Eggplant Lasagna
• Ina Garten Roasted Eggplant Caponata
• Ina Garten Stuffed Eggplant

Reasons to Try Ina Garten’s Eggplant Gratin

• Deep, savory flavor – Garlic, herbs, and roasted eggplant shine
• Comforting and cheesy – Without being heavy
• Perfect side or main dish – Versatile for any meal
• Vegetarian-friendly – Great for meatless menus
• Easy to prepare ahead – Just reheat and serve
• Elegant enough for guests – Simple ingredients, elevated presentation
• Pairs beautifully with salads or proteins – Ideal for balanced meals

Ingredients Needed to Make Ina Garten Eggplant Gratin

• 2 medium eggplants, peeled and sliced ½ inch thick
• ¼ cup olive oil
• Kosher salt and freshly ground black pepper
• 1 yellow onion, chopped
• 3 garlic cloves, minced
• 1 (28-ounce) can crushed tomatoes
• 1 tablespoon tomato paste
• ½ teaspoon dried oregano
• ¼ teaspoon red pepper flakes (optional)
• ½ cup grated Parmesan cheese
• 1½ cups grated Gruyère cheese
• 2 tablespoons chopped fresh basil or parsley, for garnish

Instructions to Prepare Ina Garten Eggplant Gratin

Step 1: Roast the Eggplant

Preheat oven to 400°F (200°C). Arrange the eggplant slices on baking sheets, brush both sides with olive oil, and sprinkle with salt and pepper. Roast for 20–25 minutes, turning once, until golden and tender.

Step 2: Prepare the Tomato Sauce

In a saucepan over medium heat, sauté the chopped onion in a tablespoon of olive oil for 5–6 minutes. Add garlic and cook for 1 minute. Stir in crushed tomatoes, tomato paste, oregano, red pepper flakes, salt, and pepper. Simmer for 15–20 minutes until thickened.

Step 3: Assemble the Gratin

In a 9×13-inch baking dish, spread a thin layer of tomato sauce. Add a layer of roasted eggplant slices. Spoon more sauce over the eggplant, then sprinkle with Parmesan and Gruyère. Repeat until all ingredients are used, finishing with a generous layer of cheese on top.

Step 4: Bake Until Bubbly

Lower oven temperature to 375°F (190°C). Bake the gratin uncovered for 25–30 minutes until bubbling and golden. Broil for 1–2 minutes at the end if needed for extra browning.

Step 5: Cool and Garnish

Let the dish rest for 10 minutes before serving. Garnish with chopped fresh basil or parsley for a burst of color and freshness.

What to Serve With Eggplant Gratin

• Crusty French bread or garlic toast – For scooping up every bite
• Green salad with lemon vinaigrette – Light and refreshing contrast
• Grilled chicken or salmon – For a protein-packed meal
• Couscous or orzo – Absorbs the delicious sauce
• Roasted vegetables – Like carrots or zucchini, for added texture
• Glass of red wine or sparkling water – Complements the dish beautifully
• Hummus or tzatziki on the side – Adds a Mediterranean touch

Expert Tips for Mastering the Recipe

• Roast eggplant instead of frying – Less greasy and more flavorful
• Don’t skip the tomato paste – It deepens the sauce flavor
• Use freshly grated cheese – Melts better than pre-shredded
• Let the sauce simmer – Brings out sweetness and depth
• Layer carefully – For even distribution of ingredients
• Broil at the end for a crispy top – But watch closely to avoid burning
• Let it rest before serving – Allows flavors to settle and structure to hold

Variations of the Recipe

• Add sliced zucchini or mushrooms – For extra vegetables
• Use mozzarella instead of Gruyère – For a stringier cheese, pull
• Add fresh thyme or rosemary – For earthy notes
• Layer with ricotta cheese – Makes it more lasagna-like
• Top with breadcrumbs before baking – For a crispy crust
• Make it spicy – With more chili flakes or harissa
• Use a cast-iron skillet – For a rustic presentation

How to Store Leftovers

• Cool completely before storing – Keeps texture intact
• Refrigerate in an airtight container – Lasts up to 4 days
• Wrap tightly with foil if keeping in the baking dish – For convenience
• Freeze individual portions if desired – Up to 2 months
• Label and date containers – For easy planning
• Reheat before serving – Best enjoyed warm
• Add fresh herbs after reheating – To revive flavor

How Do I Reheat Ina Garten’s Eggplant Gratin?

• Oven method: Reheat covered at 350°F for 20–25 minutes until hot
• Microwave: Heat individual portions for 2–3 minutes
• Skillet with lid: Warm on low with a splash of water or broth
• Broil briefly after reheating – To re-crisp the top
• Serve with a fresh salad – Balances the richness
• Avoid reheating multiple times – For best texture
• Let rest before serving again – Helps everything settle

Nutritional Value (per serving, based on 6 servings)

• Calories: 310
• Protein: 14g
• Carbohydrates: 16g
• Fat: 22g
• Fiber: 5g
• Sugar: 9g
• Sodium: 520mg

FAQs

Can I make Ina Garten’s eggplant gratin ahead of time?

Yes, you can fully assemble the gratin a day in advance. Cover and refrigerate, then bake just before serving for best results.

Do I need to peel the eggplant for gratin?

Ina typically peels the eggplant for a smoother texture, but you can leave the skin on if you prefer a slightly firmer bite.

What cheese can I substitute for Gruyère in this recipe?

You can use Swiss, mozzarella, or a mild cheddar as alternatives. Gruyère adds a nutty richness, but other melting cheeses work well too.

How do I keep eggplant gratin from getting watery?

Roast the eggplant slices thoroughly before layering to remove excess moisture, and allow the gratin to rest after baking to help it set properly.

Final Words

Ina Garten’s Eggplant Gratin is a dish that hits all the right notes—creamy, savory, tangy, and beautifully textured. It’s simple enough for a weeknight dinner, but elegant enough to serve to guests. With golden cheese on top and layers of flavor beneath, this gratin is a standout addition to any meal.

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