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Enjoy this tomato end eggplant gratin for a nice warm side with any meal. 




  • 2 medium eggplants (1-1/2 pounds)
  • 4 tablespoons olive oil
  • 14 ounces ripe tomatoes, sliced (2 medium)
  • 1/2 teaspoon salt (optional)
  • 1/2 teaspoon pepper
  • 1/2 cup grated Parmesan cheese


  1. Preheat broiler. Thickly slice eggplant and arrange in a single layer on a foil lined broiler rack. Brush with some olive oil and broil 15-20 minutes, turning once, until golden on both sides. Brush second side with oil after turning.
  2. Preheat oven to 400oF. Toss eggplant and tomatoes together in bowl with seasoning then pile into shallow oven-proof dish. Drizzle with remaining olive oil and sprinkle with cheese. Bake 20 minutes until cheese is golden and vegetables are hot. Serve immediately.

Serves 6. 


Nutrition Facts   
Servings Per Recipe: 6  
Amount Per Serving  
Calories: 147  
  % Daily Value
Total Fat: 11 g 17%
Saturated Fat: 3 g 13%
Cholesterol: 5 mg 2%
Sodium: 310 mg  13%
Carbohydrate: 9 g 3%
Dietary Fiber: 4 g 17%
Protein: 4 g 8%
Vitamin A 10%
Vitamin C 22%
Folacin 7%
Calcium 10%
Iron 4%
Potassium  10%

*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.

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