Eggplant Gratin

This is one of my all time favorite recipes from when I was a kid. My mom always called it eggplant Parmesan so it wasn't until much latter in life that I realized that true eggplant parm is fried (which is also delicious but a lot more work and calories.) This *healthier* version is truly a gratin with all the cheesy goodness. Its super quick to prepare and could be assembled the night before and either cooked or reheated when you are ready to eat. Another bonus is that it freezes well and makes super yummy eggplant subs for sandwiches the next day!

Eggplant Gratin

2 Medium Eggplants, peeled and sliced into ¼ inch slices
1 c water
16 oz of Ricotta
16 oz of mozzarella
½ c shredded Parmesan
1 jar of tomato sauce


Place eggplant  and water in a microwave safe dish and cover. Microwave for 5-10 minutes until the eggplant is soft. Cover the bottom of a 9x13 baking dish with tomato sauce, layer eggplant on top of the sauce until the pan is covered, place dollops of ricotta cheese on top of the eggplant layer and then sprinkle mozzarella to cover the layer of veggies. Repeat the layers and end with a layer of sauce, a thick layer of cheese (add the Parmesan to this layer) and then a bit of extra sauce for some color.

Bake at 400 for 30 min

Eggplant Gratin Sub