Eggplant, Zucchini and Mushroom Parmigiana Gratin
A generous gratin without breadcrumbs, all tender vegetables and melty cheese.
- Prep time: 20 minutes
- Cook time: 45 minutes
Forget the breading, here we get straight to the good stuff: golden vegetables, a fragrant tomato sauce, crispy parmesan and stretchy mozzarella. This parmigiana-style gratin gives the Italian classic a lighter twist, but it's just as comforting. Perfect for an evening when you want to treat yourself without too much fuss.
Ingredients
-
eggplants
-
white button mushrooms
-
green zucchini
peeled -
olive oil
for brushing, plus oil to fry -
salt and pepper
-
parmesan
grated -
mozzarella
shredded -
basil
fresh -
tomato sauce
Recipe steps
Prepare the zucchini and mushrooms
Preheat the oven to 400°F (200°C). Arrange the zucchini rounds and sliced mushrooms on a baking sheet. Lightly brush them with oil, season with salt and pepper. Bake until tender, then drain them in a colander lined with paper towels to remove excess oil.
Fry the eggplants
Heat oil in a non-stick pan over medium-high heat. Gently place the eggplant rounds and brown them on both sides until tender. Drain them on paper towels. If you prefer a lighter version, you can also bake them like the zucchini.
Assemble the gratin
Lightly oil a baking dish. Pour a layer of tomato sauce on the bottom. Add a layer of eggplant, drizzle with a bit of sauce and sprinkle with parmesan. Then add a layer of zucchini and mushrooms, a little more sauce and parmesan. Continue layering until you run out of ingredients.
Bake until golden
Finish with a layer of sauce, a generous handful of parmesan, shredded mozzarella if using, and fresh basil leaves. Bake for 20 to 30 minutes until the gratin is nicely golden and bubbling.
Tips and variations
- No mozzarella? A bit of ricotta or burrata added at the end of cooking will bring an irresistible creamy touch.
- For a quick version, use frozen pre-grilled vegetables that are ready to use.
- Serve with fresh pasta and the rest of the tomato sauce for a complete Italian-style meal.
Anti-waste tips
Keep those mushroom stems! They can be finely chopped and added to an omelet, risotto or soup.
Zucchini peels turn into crispy chips: brush them with oil, add salt and bake for 10 minutes at 350°F (180°C).
