Eggplant Gratin recipe

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Ingredients

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

Nutrition Info

548.8 calories
carbohydrate: 46.7 g
cholesterol: 132 mg
fat: 36.8 g
fiber: 20.9 g
protein: 17 g
saturatedFat: 22.6 g
servingSize: -
sodium: 714.6 mg
sugar: 20.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

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

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

  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.

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

Recipe Yield

4 servings

Recipe Note

This is one of my favorite eggplant dishes - eggplants, tomatoes, and bell peppers are baked in the oven in a creamy feta sauce. To die for!

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