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Summer Eggplant Gratin Recipe

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This recipe for Summer Eggplant Gratin, by , is from The Hastings Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gary/Lynn Weinberger
Added: Thursday, September 6, 2007


2 T. olive oil
2 # small, slender eggplants, peeled with peeler lengthwise in
alternating strips about 1/2" wide
Rao's Marinara Sauce (sold at most grocery stores)
1/2 t. Red pepper flakes
1 T. chopped fresh basil
1/2 c. shredded Swiss cheese (or more)

Preheat oven to 375. Butter a shallow oval gratin dish about
12" long or a 2-quart baking dish.
Heat large heavy non-stick saute pan over med/high heat until
hot. Add olive oil. When hot add eggplant slices in even layer.
Cook on both sides until browned and tender 3 - 5 minutes
per side. Add more olive oil as needed. Drain on paper

On the bottom of each dish, arrange half the eggplant slices,
overlapping each slightly to form a single layer. Sprinkle with
salt and pepper. Top with layer of marinara. Repeat the
layers then layer with the shredded cheese. Drizzle on the
remaining olive oil.

Bake for 25 minutes, then turn the oven down to 350 for
another 20 minutes or until the eggplant slices are completely
tender when pierced with the tip of a sharp knife and the top is
lightly browned. Top with fresh basil.

Number Of Servings:
Number Of Servings:
4 to 6




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