Gratin of Eggplant, Sweet Onion & Pepper

Eggplant Gratin


Gratin of Eggplant, Sweet Onion & Pepper

Serves 4.

Recipe by: Arlene Jacobs



1 eggplant, cut vertically in ½-inch slices
Salt & pepper, to taste
¼ cup extra-virgin olive oil
2 yellow peppers cut in 3/4 – inch strips
1 large sweet onion, cut into ½ – inch rings
½ tsp. dried oregano
Pinch red pepper flakes
1 large ball mozzarella cheese, cut in ¼-inch slices
2/3 cup Marinara Sauce
1/3 cup grated Parmesan cheese




Preheat oven to 400 o F.

1. Lightly salt the eggplant slices on both sides. Lay out in one layer on a plate, top with another plate weighted down with several cans and allow to sit about 30 minutes to release juices. Drain between paper towels.

2. Over medium-high heat in 2 tbsps. of the olive oil in a large skillet, sauté the peppers until lightly browned on both sides. Set aside. Add the onion to the pan, and sauté in the residual oil until browned on both sides. Add to the peppers. Repeat with the eggplant slices. Season vegetables lightly as they cook.

3. Arrange vegetables in a flat-bottomed ovenproof pan. Sprinkle with oregano, red pepper flakes; top with mozzarella slices, Marinara Sauce and grated Parmesan. Drizzle remaining olive oil over the surface.

4. Bake for about 20-25 minutes, until cheese melts and juices are bubbling.

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