Aubergine Parmesan Oven Gratin
Roasted aubergine slices layered with garlicky tomato, mozzarella and parmesan, then baked until the top is golden and bubbling. A comforting Italian-style gratin made entirely in the oven.
- Total
- 65 min
- Prep 15 · Cook 45 · Rest 5
- Serves
- 1
- Difficulty
- Easy
You'll practice: Roasting · Seasoning in layers
- Savory
- Italian
- Oven
Instructions
-
Heat the oven to 200°C. While it preheats, slice the aubergine into 1 cm rounds, spread them on a baking tray, brush with 1 tbsp olive oil and season with half the salt and the black pepper.
~10 min
Slicing uniformly ensures even roasting; brushing with oil helps the aubergine brown and prevents sticking.
-
Roast the aubergine for 20 minutes until softened and lightly browned.
~20 min
Roasting drives off moisture and concentrates flavour, preventing a watery gratin.
Roasting the aubergine first drives off moisture, so the finished gratin stays firm instead of turning watery.
Roasting Roast at high heat until edges are browned and flesh is tender; avoid overcrowding so they caramelise, not steam.
-
While step 2 cooks
While the aubergine roasts, finely chop the garlic and grate the parmesan. Mix the canned tomatoes with the garlic, the remaining 1 tbsp olive oil and the rest of the salt in a bowl.
~6 min
-
Spoon a third of the tomato mixture into a small baking dish. Layer half the roasted aubergine on top, then half the mozzarella torn into pieces and a few basil leaves. Repeat with the remaining aubergine, tomato mixture, mozzarella and basil.
~5 min
Layering in repeating tiers ensures every serving gets a balanced mix of aubergine, tomato, and cheese.
Seasoning in layers Season each layer lightly as you build; this ensures even flavour without over-salting any single component.
-
Scatter the grated parmesan over the top. Bake for 25 minutes until the cheese is melted, golden and bubbling at the edges.
~25 min
Baking melts the cheese and browns the top, while bubbling indicates the sauce is hot and reduced.
If the parmesan browns too fast, cover the dish loosely with foil and uncover it for the final 5 minutes.
-
Let the gratin rest for 5 minutes so the layers settle, then tear over the last basil leaves and serve.
~5 min
Resting allows the layers to set and juices to redistribute, making the gratin easier to portion.