Are you craving a mouthwatering dish that's both incredibly delicious and surprisingly nutritious? Look no further than this Healthy Eggplant Zucchini Gratin – a Mediterranean-inspired masterpiece that transforms simple vegetables into a culinary work of art! Imagine layers of tender eggplant and zucchini, smothered in rich marinara sauce and melted cheeses, creating a dish so irresistible that even vegetable skeptics will be asking for seconds.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 eggplant, sliced
- 2 zucchinis, sliced
- 1 cup marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil for garnish
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish with olive oil to prevent sticking.
- Wash the eggplant and zucchinis thoroughly. Using a sharp knife, slice them into uniform 1/4-inch thick rounds to ensure even cooking.
- Arrange the eggplant and zucchini slices on a baking sheet. Lightly brush with olive oil and season with salt and pepper on both sides.
- If desired, lightly grill or roast the vegetable slices for 5-7 minutes to enhance their flavor and remove excess moisture. This step is optional but recommended.
- Begin layering the vegetables in the prepared baking dish. Start with a thin layer of marinara sauce at the bottom, then alternate layers of eggplant and zucchini slices.
- Between each layer, spread a thin layer of marinara sauce and sprinkle a mixture of mozzarella and Parmesan cheese.
- Continue layering until all vegetables are used, ensuring the top layer is covered with cheese.
- Cover the baking dish with aluminum foil to prevent excessive browning.
- Bake in the preheated oven for 35-40 minutes, then remove the foil and bake for an additional 5-10 minutes until the cheese is golden and bubbly.
- Remove from the oven and let rest for 5-10 minutes to allow the gratin to set.
- Garnish with fresh chopped basil leaves before serving. Serve hot as a main dish or side course.
Tips
- Slice Uniformity is Key: Use a sharp knife or mandoline to create even 1/4-inch thick vegetable slices. This ensures consistent cooking and a beautiful presentation.
- Remove Moisture: Lightly salting the eggplant and zucchini slices and letting them sit for 10 minutes can help draw out excess moisture, preventing a watery gratin.
- Flavor Boost: For extra depth, consider roasting the vegetable slices briefly before assembling the gratin. This caramelizes the edges and intensifies the natural vegetable flavors.
- Cheese Tip: Mix the mozzarella and Parmesan for a more complex cheese flavor. Use freshly grated cheese for the best melting quality.
- Garnish Brilliance: Add fresh basil just before serving to bring a burst of fresh flavor and beautiful green color to the dish.
- Make-Ahead Magic: This gratin can be prepared in advance and refrigerated. Just add an extra 10-15 minutes to the baking time if cooking from cold.
Nutrition Facts
Calories: 201kcal
Carbohydrates: 17g
Protein: 15g
Fat: 11g
Saturated Fat: g
Cholesterol: 33mg
