Eggplant Au Gratin

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Servings: 6 Difficulty: Advanced
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Creamy, cheesy baked eggplant with savory mushrooms and a golden breadcrumb crust
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This rich and comforting Eggplant Au Gratin transforms humble vegetables into a luxurious centerpiece. The tender eggplant cubes are poached until soft, then combined with sautéed mushrooms in a velvety, nutmeg-spiced white sauce. Topped with a mixture of parmesan and breadcrumbs, it bakes until bubbling and golden brown. It’s a perfect vegetarian main dish for family dinners or potlucks, offering a creamy texture and deep, savory flavors that rival any meat-based gratin. Simple to prepare with pantry staples, this recipe delivers restaurant-quality results with minimal effort.

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Eggplant Au Gratin

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 15.6

Description

This rich and comforting Eggplant Au Gratin transforms humble vegetables into a luxurious centerpiece. The tender eggplant cubes are poached until soft, then combined with saut&# 195;©ed mushrooms in a velvety, nutmeg-spiced white sauce. Topped with a mixture of parmesan and breadcrumbs, it bakes until bubbling and golden brown. It’s a perfect vegetarian main dish for family dinners or potlucks, offering a creamy texture and deep, savory flavors that rival any meat-based gratin. Simple to prepare with pantry staples, this recipe delivers restaurant-quality results with minimal effort.

Ingredients

Directions

  1. Preheat oven to 425°F (220°C).
  2. Peel the eggplant and cut the flesh into 1-inch cubes.
  3. Drop the eggplant cubes into a pot of boiling salted water.
  4. Cook for about 5 minutes, just until tender, then drain well.
  5. Meanwhile, slice the mushrooms (you should have about 2 cups).
  6. Heat 1 tablespoon butter in a skillet over medium heat.
  7. Add the mushroom slices, sprinkle with salt and 1 teaspoon lemon juice.
  8. Cook, stirring and tossing, until the mushrooms release their juices.
  9. Continue cooking until the liquid evaporates and mushrooms are browned. Set aside.
  10. In a saucepan, melt 1 1/2 tablespoons butter over medium heat.
  11. Add flour and stir with a wire whisk to form a smooth paste.
  12. Gradually add milk and cream, stirring rapidly to prevent lumps.
  13. Simmer until the sauce thickens and is smooth.
  14. Season with salt, pepper, remaining lemon juice, nutmeg, and Tabasco to taste.
  15. Stir in the cooked mushrooms and drained eggplant cubes.
  16. Remove from heat and stir in the lightly beaten egg.
  17. Spoon the mixture into an 8-inch pie plate or baking dish.
  18. Mix bread crumbs and Parmesan cheese together.
  19. Sprinkle the crumb-cheese mixture over the top of the gratin.
  20. Dot the top with the remaining 1 tablespoon butter.
  21. Bake for 30 to 40 minutes until bubbly.
  22. Broil briefly to brown the top, watching carefully to prevent burning.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 15.6kcal
% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 3.2mg1%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.9g4%
Sugars 1.6g
Protein 1.9g4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: eggplant, gratin, mushrooms, italian, vegetarian, cream sauce, baked, comfort food, dinner, side dish, parmesan, nutmeg, butter, breadcrumb topping, comforting, main course, vegetable casserole, homemade, savory, family friendly
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