Recipe: Eggplant, Tomato & Zucchini Gratin

This eggplant, tomato and zucchini gratin recipe is a simple to make dish that is great for entertaining or to bring to and event when you are asked to contribute. It works well as a hearty meal, making it ideal for vegetarians but is also a  great side dish option.

This gratin is filled with flavoursome vegetables packed with vitamins and nutrients but still seems somewhat indulgent. It is also a great recipe to keep you warm for Winter or to feed vegetable-resistant kids.


• 1/2 Cup Olive Oil
• 1 Large Eggplants
• Herbs de Provence to Garnish
• 1 Teaspoon salt
• 2 Medium Zucchini
• 3 – 4 Large Tomatoes
• Ground Pepper to garnish

For Bread-Crumb Topping
• 1/2 Cup fresh bread crumbs
• 1/3 cup of grated Parmesan cheese


Preparing the Veggies
Preheat oven to 200C. Prepare a baking tray with baking sheet generously with 1/3 cup of olive oil.

2.) Slice eggplant on the diagonal into oval shape. One at a time, lay the slices on the sheet turning them over to both slices are oiled. Sprinkle salt and hervs de Provence onto eggplant.

3.) Bake for around 15 minutes or until the eggplant slice and some and slightly shriveled. Allow to cool

4.) While eggplant is in the oven, cut the zucchini lengthwise into oval slices. Salt the zucchini and let it sit for around 15 minutes before wiping off the salt and moisture off – otherwise the casserole can be too watery. Core the tomatoes and cut into slices. Sprinkle the tomatoes lightly with the ground pepper.

Putting together the Gratin
1.)Film baking dishes well with 1 teaspoon of olive and and sprinkle approximately 1 teaspoon of herbs all over the bottom.

2.) In rows lay down the slices of each vegetable. Repeat until the baker is full.

The Gratin Topping
1.) Mix the bread crumbs, the parmesan and teaspoon of herbs de Provence. Add a tablespoon of olive oil to coat the crumbs. Sprinkle the crumbs evenly of the vegetables and drizzle any remaining olive oil over the vegetables.

2.)Place dish in the center of the oven and bake for 40 minutes or until vegetables are soft, the juices are bubbling and the top is a golden brown colour.

3.Serve got directly from the baking dish

For more delicious recipes and meal inspiration, Follow our Lunch & Dinner Pinterest Board.

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