Serve this Cheesy Eggplant Gratin as a main course with a side salad for a complete vegetarian meal.
It can also be enjoyed as a hearty side dish alongside grilled chicken, fish, or pasta.
Leftovers can be reheated in the oven for a quick and delicious lunch the next day.
Cooking Tips:
If you prefer a thicker sauce, you can simmer it for a longer time after adding the tomatoes.
Feel free to experiment with different types of cheese! Goat cheese, feta cheese, or Gruyere would all be delicious alternatives.
Don’t overcrowd the pan when sautéing the vegetables. This will ensure they cook evenly and don’t steam.
To make this recipe vegan, use dairy-free cheese alternatives and omit the honey (if using).
Nutritional Benefits:
Eggplant is a low-calorie vegetable that’s a good source of fiber and antioxidants. This recipe is packed with colorful vegetables, providing vitamins and essential nutrients. Cheese adds protein and calcium to the dish.
Storage:
Leftover gratin can be stored in an in the for up to 3 days. Reheat it in a preheated oven at 180°C (350°F) for 15-20 minutes, or until warmed through.
Why You’ll Love This Recipe:
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