Eggplant and Zucchini Gratin

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Gratinata di Zucchini e Melanzane

  Serves 10 People


  • 2 large Onions, peeled and thinly sliced
  • 1 large, firm Eggplant, partially peeled and cut into 1/4 inch thick slices
  • 3 medium Zucchini, partically peeled andcut into 1/4 inch rounds
  • 3 medium Tomatoes, ripe, red and cut into 1/4 inch slices
  • 1/2 lb Mozzarella Cheese, but into 1/4 inch slices
  • 4 cloves Garlic, finely chopped
  • 5 oz Parmigiano Reggiano, freshly grated
  • 3 oz Extra Virgin Olive Oil
  • 3 tbsp Oregano leaves
  • Salt and freshly ground Black Pepper, to taste


  • Wash, dry and slice all vegetables
  • Sautee the onion with 2 tbsp olive oil, until golden
  • Grease a baking sheet with a little oil and sprinkle with salt; arrange the eggplant slices on top in a single layer
  • Bake for 5 to 10 minutes until the eggplant is softened but not browned
  • Take the chopped garlic and mix it with the cooked onion, add oregano
  • Spread the onion mixture on the bottom of a 12-inch square baking dish
  • Alternate the eggplant, zucchini, tomatoes and mozzarella in layers over the onion-garlic mixture
  • Sprinkle with salt, pepper and olive oil
  • Bake for one hour in a 350 F oven until the vegetable juices have begun to caramelize
  • Press the mixture down with  a fork and sprinkle with grated Parmigiano Reggiano
  • Bake for an additional 15 minutes until a light brown color