Quinary Layered Mediterranean Eggplant Gratin

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

A rich, baked eggplant gratin featuring five distinct layers of vegetables and cheeses inspired by quinary structure. This Mediterranean-inspired summer cookout recipe (vegetarian), ready in about 75 minutes, pairs eggplant, zucchini, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, 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 1.5 lbs) eggplant
• 2 medium zucchini
• 1 large red bell pepper
• 1 medium yellow onion, thinly sliced
• 3 garlic cloves, minced
• 4 tbsp olive oil
• 1 1/2 cups tomato sauce
• 1 cup ricotta cheese
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1/4 cup fresh basil leaves, chopped
• 1 tsp salt
• 1/2 tsp black pepper

The 9x13 baking dish we’d bake this in → Best Bakeware for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 375°F. Slice 2 medium eggplants and 2 medium zucchinis into 1/4-inch thick rounds. Place on paper towels, sprinkle with 1 tsp salt, and let sit for 15 minutes to draw out moisture.
2. Step 2: Meanwhile, dice 1 large red bell pepper and sauté with 1 medium thinly sliced yellow onion and 3 minced garlic cloves in 2 tbsp olive oil over medium heat for 5-6 minutes until softened and fragrant. Stir in 1 1/2 cups tomato sauce and 1/4 cup chopped fresh basil, simmer for 5 minutes, then remove from heat.
3. Step 3: Rinse eggplant and zucchini slices and pat dry. Brush both sides with remaining 2 tbsp olive oil and season with 1/2 tsp black pepper.
4. Step 4: In a greased 9x13-inch baking dish, layer the vegetables and cheeses in this order: eggplant slices, half the ricotta cheese dolloped in spoonfuls, zucchini slices, half the mozzarella cheese, sautéed pepper-onion-tomato sauce mixture, remaining ricotta, remaining eggplant slices, remaining mozzarella, and finally sprinkle 1/2 cup grated Parmesan cheese on top.
5. Step 5: Cover with foil and bake for 30 minutes. Remove foil and bake an additional 15 minutes until the cheese is golden and bubbling. Let stand 10 minutes before serving.