Layered Aubergine and Tomato Gratin with Béchamel Sauce

By AislePrompt Editorial · Published 2026-04-29 · Updated 2026-04-29

A comforting French-style gratin featuring tender roasted aubergines layered with rich tomato sauce and creamy béchamel, baked to a golden finish. This French-inspired Super Bowl recipe (vegetarian), ready in about 75 minutes, pairs aubergine (eggplant), olive oil, onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 2 medium (about 1.2 lbs) aubergine (eggplant)
• 4 tbsp olive oil
• 1 medium, finely chopped onion
• 3, minced garlic cloves
• 14 oz (400 g) canned crushed tomatoes
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 cup grated Gruyère cheese
• 2 tbsp, chopped fresh parsley

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Instructions

1. Step 1: Preheat oven to 400°F (200°C). Slice 2 medium aubergines into 1/2-inch thick rounds, brush both sides with 2 tbsp olive oil, and arrange on a baking sheet. Roast for 20 minutes, flipping halfway, until golden and tender.
2. Step 2: While aubergines roast, heat 2 tbsp olive oil in a skillet over medium heat. Add 1 finely chopped onion and sauté for 5 minutes until translucent. Add 3 minced garlic cloves and cook for 30 seconds until fragrant.
3. Step 3: Stir in 14 oz canned crushed tomatoes, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp black pepper. Simmer over low heat for 10 minutes until sauce thickens slightly.
4. Step 4: In a saucepan, melt 3 tbsp unsalted butter over medium heat. Whisk in 3 tbsp all-purpose flour and cook for 1 minute, stirring constantly to form a roux.
5. Step 5: Gradually pour in 2 cups whole milk while whisking continuously to prevent lumps. Cook and stir for 5-7 minutes until béchamel thickens enough to coat the back of a spoon. Remove from heat.
6. Step 6: In a baking dish, layer half the roasted aubergine slices, then spread half the tomato sauce on top. Pour half the béchamel sauce over the tomato layer. Repeat layers ending with béchamel.
7. Step 7: Sprinkle 1 cup grated Gruyère cheese evenly over the top. Bake uncovered at 375°F (190°C) for 25 minutes until the top is golden and bubbling.
8. Step 8: Remove from oven and let rest for 10 minutes. Garnish with 2 tbsp chopped fresh parsley before serving.