Eggplant Gratin

Eggplant Gratin

At Blue Osa we also call this eggplant lasagna. It’s one of those dishes where the whole is much greater than the sum of its parts. The more moisture you can drain from the eggplant before baking the better the gratin holds together. The flavors condense and intensify in the cooking and you end up with a deceptively rich and filling vegetarian entree. Try it yourself – you’ll see!

Eggplant Gratin

From the Kitchen of Blue Osa

Gluten Free & vegetarian


4 large eggplant, sliced
3/4 c. parmesan cheese
1 c. tomato concentrate
1/4 tomato sauce
1 1/2 c. gruyere cheese, shredded
2 onions, chopped fine
2 cloves garlic, crushed
4 Tb. olive oil
1 Tb. herbes de Provence
salt and pepper


    1. Preheat the oven to 200 degrees
    2. Heat olive oil in a large skillet (cast iron if you have it) and saute the onion
    3. Add the eggplant in batches with a little water; add garlic and herbs
    4. Saute 30 minutes on medium heat, until the eggplant is soft. Any extra moisture at this point should be drained
    5. Add the tomato concentrate and the sauce.
    6. Add parmesan cheese
    7. Remove from the heat
    8. Start layering eggplant in and oven-proof dish, alternating with gruyere cheese
    9. Bake about 30 minutes, or until the top is nicely browned
    10. Let sit 15 minutes before serving
    11. Enjoy!

Buen Provecho from Blue Osa Yoga Retreat + Spa


Leave a Reply

Your email address will not be published. Required fields are marked *

eight − six =