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Zucchini, Eggplant and Tomato Gratin

Zucchini, Eggplant and Tomato Gratin Recipe
A rustic, cozy gratin layered with fresh zucchini, eggplant, and tomatoes, finished with a crisp, cheesy topping. Perfect for a summer dinner or comforting side!
Amanda
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Serving Size 6

Equipment

  • sharp knife
  • cutting board
  • large skillet
  • Mixing bowl
  • Baking dish
  • Measuring cups and spoons
  • Spatula or spoon
  • Oven mitts
  • Aluminum foil

Ingredients

  • 2 medium zucchini thinly sliced
  • 1 medium eggplant thinly sliced
  • 3 large tomatoes sliced
  • 3 tbsp extra virgin olive oil
  • 2 cloves garlic minced
  • 0.5 cup breadcrumbs
  • 0.5 cup grated parmesan cheese
  • 1 tbsp chopped fresh parsley
  • salt to taste
  • black pepper to taste

Instructions

  • Preheat oven to 375°F (190°C).
  • Brush eggplant and zucchini slices with olive oil, then cook in a skillet for 2–3 minutes per side until just soft.
  • Lightly oil a baking dish. Layer zucchini, eggplant, and tomato slices in overlapping rows.
  • Sprinkle each layer with garlic, salt, and pepper.
  • In a bowl, combine breadcrumbs, parmesan cheese, parsley, and 1 tbsp olive oil.
  • Spread the breadcrumb mixture evenly over the top.
  • Bake for 25–30 minutes until golden and crisp. Rest a few minutes before serving.

Notes

For a meltier topping, mix mozzarella with the parmesan. Drizzle with extra olive oil before baking if the gratin looks dry. Add dried oregano or thyme for more flavor. Leftovers last up to 3 days in the fridge.

Nutrition

Calories: 140kcal | Protein: 5g | Saturated Fat: 2g | Cholesterol: 4mg | Sodium: 200mg