Italian Oven-Roasted Eggplant and Tomato Gratin

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Layers of tender roasted eggplant and ripe tomatoes baked with garlic and herbs, topped with melted mozzarella and Parmesan cheese. This italian-inspired vegetarian (vegetarian) ready in about 60 minutes pairs medium ripe tomatoes, sliced, olive oil, garlic cloves, thinly sliced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Cook: 45 min Serves 4 Italian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Arrange 1 large sliced eggplant rounds on a baking sheet, brush both sides with 2 tbsp olive oil, and roast for 20 minutes until tender and golden.
  2. Step 2: In a baking dish, layer half of the roasted eggplant slices, then top with 3 thinly sliced medium tomatoes. Sprinkle 3 thinly sliced garlic cloves, 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp dried oregano, and half of 1/4 cup chopped fresh basil evenly over the tomatoes.
  3. Step 3: Repeat layers with remaining eggplant and tomatoes, season again with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Drizzle remaining 2 tbsp olive oil over the top, then evenly sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan cheese.
  5. Step 5: Bake uncovered for 25 minutes until the cheeses are melted, bubbly, and golden brown. Let rest for 5 minutes before serving.

Equipment for this recipe

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Frequently asked questions

How long does Italian Oven-Roasted Eggplant and Tomato Gratin take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Italian Oven-Roasted Eggplant and Tomato Gratin?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep medium ripe tomatoes, sliced from drying out.

Can I substitute ingredients in Italian Oven-Roasted Eggplant and Tomato Gratin?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Italian Oven-Roasted Eggplant and Tomato Gratin for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Italian Oven-Roasted Eggplant and Tomato Gratin vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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