Grilled Eggplant and Tomato Gratin

Grilled Eggplant and Tomato Gratin.jpg

When making this tasty side-dish recipe, keep the eggplant and tomato in a single layer, so every slice is topped with heavy cream and Fontina cheese.


PREP20 m

BAKE55 m



  • 2 large ripe tomatoes, thinly sliced

  • 1/2 teaspoon salt

  • 2 medium eggplants (2-1/2 pounds total), sliced 1/2 inch thick

  • 3/4 teaspoon dried oregano

  • 3/4 teaspoon dried basil

  • 2 cloves garlic, finely chopped

  • 1/2 cup heavy cream

  • 1 1/2 cups shredded Fontina cheese

  • Fresh basil, for garnish (optional)


  1. Place sliced tomatoes on paper toweling; sprinkle with salt. Place paper toweling on top. Let stand 30 minutes. Pat top of tomatoes to remove as much liquid as possible.

  2. Prepare outdoor grill with medium-hot coals, or heat gas grill to medium-hot, or heat oven broiler.

  3. Coat eggplant on both sides with nonstick cooking spray.

  4. Grill eggplant slices on high heat for 5 minutes on each side or until tender.

  5. Heat oven to 350 degrees F.

  6. Coat large, shallow oval baking dish (about 15 x 10 inches) with nonstick cooking spray. Arrange eggplant and tomato slices, alternating, around and slightly up sides of baking dish. Avoid overlapping too much; try to keep in single layer. Place a few down center of dish. Sprinkle with oregano, basil and garlic. Pour heavy cream over top; sprinkle with cheese. Cover with foil.

  7. Bake in 350 degrees F oven 45 minutes, until bubbly. Remove foil. Bake 10 minutes, until cheese is golden. Cool 10 minutes. Serve warm or at room temperature.