A Comforting Oven-Baked Dish with Layers of Eggplant, Potatoes, and Melted Cheese.
If you have eggplants and potatoes at home, this Eggplant Au Gratin is one of the most satisfying dishes you can make. Layers of roasted vegetables are combined with a rich tomato sauce, creamy egg mixture, and plenty of melted cheese to create a comforting casserole that’s packed with Mediterranean flavor.
The roasted eggplant becomes tender and silky, while the potatoes add heartiness and texture. A flavorful tomato sauce with peppers, garlic, onion, and parsley ties everything together, and the final layer of golden melted cheese creates an irresistible finish.
Perfect as a vegetarian main course, family dinner, or make-ahead meal, this baked eggplant and potato casserole is a recipe you’ll want to make again and again.
Eggplant Au Gratin with Potatoes and Cheese
8
servings30
minutes50
minutes520
kcal1
hour20
minutesLayers of roasted eggplant and potatoes baked with a rich tomato sauce, creamy egg mixture, and melted cheese. A comforting Mediterranean-style casserole full of flavor.
Keep the screen of your device on
Ingredients
- Vegetables
600 g 1.3 lb Potatoes
600-800 g 1.3 – 1.75 Eggplants
Salt
Black Pepper
3 tsp 3 tsp Smoked Paprika
150 g 2/3 cup Olive Oil
- Tomato Sauce
1 1 Large Onion, finely chopped
2 2 Sweet Red Peppers, diced
4 4 Garlic Cloves, finely chopped
1/2 bunch 1/2 bunch Fresh Parsley, finely chopped
2 tbsp 2 tbsp Tomato Paste
400 g 14 oz Chopped Tomatoes
250 ml 1 cup Water
- Creamy Topping
4 4 Eggs
2 tbsp 2 Cornstarch
250 g 1 Milk
Salt
Black Pepper
400 g 14 oz Melting Cheese, grated
How to make Eggplant Au Gratin
- Prepare the Vegetables
- Remove the stems from the eggplants and cut them into large cubes.
- Place them in a bowl filled with water and 1½ tablespoons salt. Let them soak while preparing the remaining ingredients.
- Peel the potatoes and cut them into cubes.
- Place the potatoes in a bowl and season with 1 teaspoon smoked paprika, black pepper, and approximately 50 g olive oil. Toss well.
- Transfer the potatoes to a parchment-lined baking tray.
- Drain the eggplants and place them in a bowl. Add 1 teaspoon smoked paprika, black pepper, and a little olive oil. Toss well.
- Add the eggplants to the baking tray with the potatoes.
- Roast at 400°F (200°C) using conventional top and bottom heat for approximately 25 minutes.
- Prepare the Tomato Sauce
- Place a skillet over medium heat and add enough olive oil to lightly cover the bottom.
- Add the onion and garlic and sauté until softened.
- Add the diced peppers and sauté together.
- Add the parsley, salt, pepper, 1 teaspoon smoked paprika, and tomato paste. Cook for 1 additional minute.
- Add the chopped tomatoes and water.
- Cover and simmer for approximately 10 minutes.
- Prepare the Egg Mixture
- In a bowl, whisk together the milk and cornstarch.
- Add the eggs, season with salt and pepper, and whisk until smooth.
- Assembly
- Spread a little tomato sauce on the bottom of a 25 x 37 cm (10 x 15 inch) baking dish.
- Arrange half of the potatoes and half of the eggplants.
- Sprinkle with a little grated cheese.
- Spread the remaining tomato sauce.
- Add the remaining potatoes and eggplants.
- Sprinkle with a little more cheese.
- Pour the milk, egg, and cornstarch mixture evenly over the casserole.
- Finish with the remaining grated cheese.
- Bake in a preheated oven at 400°F (200°C) using conventional top and bottom heat for 40–50 minutes, or until golden brown and bubbling.
Did you make this recipe?
Tag @georgezolis on Instagram and hashtag it with #georgezolis
Like this recipe?
Follow @gzoliskitchen on Pinterest
Γίνετε μέλος της Ομάδας μας
Ακολουθήστε τις Μαγειρικές Απολαύσεις στο Facebook
Why This Eggplant Au Gratin Is So Flavorful
This recipe combines several classic Mediterranean ingredients into one satisfying baked dish. Roasting the potatoes and eggplants before assembling the casserole helps concentrate their flavor while improving their texture.
The tomato sauce adds richness and depth, while the creamy egg mixture binds everything together as it bakes.
A Perfect Vegetarian Family Dinner
Even without meat, this dish is substantial enough to serve as a complete meal. The combination of vegetables, eggs, cheese, and olive oil creates a filling casserole that works beautifully for family dinners or meal prep.
The smoky paprika complements the sweetness of the roasted peppers and tomatoes, giving the dish a balanced flavor profile.
The Secret to a Rich and Creamy Texture
The mixture of eggs, milk, and cornstarch creates a light custard-like layer throughout the casserole. As it bakes, it blends with the cheese and vegetables, creating a creamy texture without becoming heavy.
Serve this Mediterranean casserole with:
- Greek village salad
- Crusty rustic bread
- Yogurt-based dips
- Green salad
- Fresh parsley garnish
It can be enjoyed as a main dish or served alongside grilled meats.
Tips for the Best Results
Roast the Vegetables First
Pre-roasting develops deeper flavor and prevents excess moisture.
Don’t Skip the Layering
Alternating the vegetables, sauce, and cheese ensures balanced flavor throughout the dish.
Allow It to Rest
Let the casserole rest for 10–15 minutes before serving for cleaner slices.
A Mediterranean Comfort Food Classic
This Eggplant Au Gratin with Potatoes is the kind of recipe that turns simple ingredients into an impressive meal. Rich tomato sauce, tender roasted vegetables, creamy eggs, and melted cheese come together in a dish that’s hearty, comforting, and perfect for sharing.