Grilled Eggplant and Tomato Gratin

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.

Grilled Eggplant and Tomato Gratin
Servings: 8 Prep 20 mins Bake 350°F 55 mins Grill 10 mins


  • 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)

Make It

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 6 inches from coals, or broil on baking sheet coated with cooking spray, 6 inches from heat, 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.

Nutrition Facts

Servings Per Recipe: 8; Amount Per Serving: cal. (kcal): 179, Fat, total (g): 12, chol. (mg): 44, sat. fat (g): 7, carb. (g): 12, fiber (g): 4, pro. (g): 7, sodium (mg): 309, Percent Daily Values are based on a 2,000 calorie diet.