Eggplant Gratin

A delicious eggplant gratin where eggplant is stuffed with tomatoes and bell peppers and baked in a creamy cheese sauce with feta and herbs.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 549 Calories

Ingredients

• 1 cup heavy whipping cream
• 3 cloves garlic, minced
• salt and freshly ground black pepper to taste
• 4 ripe tomatoes, sliced
• 1 splash olive oil
• 2 yellow bell peppers, chopped
• 1 (8 ounce) package feta cheese
• 4 eggplants
• 1 tablespoon chopped fresh parsley, or more to taste
• 1 tablespoon chopped fresh basil, or more to taste

Recipe Instructions

Step 1

Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.

Step 2

Slice eggplants in such a way that the slices are still connected at the bottom. Sprinkle with salt and set aside for 20 minutes. Wash off salt under running cold water and pat dry.

Step 3

Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt, and pepper.

Step 4

Place eggplants with the cut-side up into the prepared baking dish. Arrange tomato slices and bell pepper pieces alternately in between the eggplant slices. Pour feta-mixture over eggplants and cover with aluminum foil.

Step 5

Bake in the preheated oven until feta cheese is melted and eggplants are cooked through, about 45 minutes. Sprinkle with more parsley.