Baked Ratatouille Gratin with Parmesan and Fresh Basil

By AislePrompt Editorial · Published 2026-05-06 · Updated 2026-05-06

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Layers of tender zucchini, eggplant, and tomatoes baked in a fragrant herb sauce, topped with golden Parmesan and fresh basil for a comforting vegetable gratin. This French-inspired vegetarian recipe, ready in about 65 minutes, pairs zucchini, eggplant, tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 45 min Serves 4 French cuisine 180 cal/serving

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Ingredients

1 medium (8 oz), sliced into 1/4-inch rounds zucchini
1 small (10 oz), sliced into 1/4-inch rounds eggplant
3 medium (12 oz), sliced into 1/4-inch rounds tomatoes
3 tbsp olive oil
3 cloves, minced garlic cloves
1 tsp, chopped fresh thyme
1/4 cup, chopped fresh basil
1/2 cup grated Parmesan cheese
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Preheat oven to 375°F (190°C). In a small bowl, combine 3 tbsp olive oil, 3 minced garlic cloves, 1 tsp chopped fresh thyme, 1 tsp salt, and 1/2 tsp black pepper.
Step 2: Lightly grease a 9-inch round baking dish with 1 tbsp of the garlic-herb olive oil mixture.
Step 3: Arrange alternating slices of 1 medium zucchini, 1 small eggplant, and 3 medium tomatoes vertically and overlapping in the dish to form a circular pattern.
Step 4: Drizzle the remaining 2 tbsp of garlic-herb olive oil evenly over the arranged vegetables.
Step 5: Cover the dish with foil and bake for 30 minutes until vegetables are tender.
Step 6: Remove foil, sprinkle 1/2 cup grated Parmesan cheese over the top, and bake uncovered for another 10-15 minutes until cheese is golden and bubbling.
Step 7: Garnish with 1/4 cup chopped fresh basil before serving warm.