Eggplant is a fiber-rich vegetable and low in calories, so it is just as good for your health as it is on the plate. Of course, to preserve its qualities, it is best cooked as simply as possible, but personally I love it roasted in the oven, in ratatouille, in moussaka, in parmigiana, or in a gratin.

Today I am sharing a very quick recipe for an easy eggplant gratin that you can enjoy either as a main dish with a starchy side or as an accompaniment to another meal.

Ingredients for 2 to 3 people

– 2 large eggplants (or more depending on whether you want 2 or 3 layers)

– 4 or 5 tomatoes (when in season) or 1 can of organic tomato passata

– 1 onion

– 1 or 2 garlic cloves

– Grated cheese of your choice

– Olive oil

– Thyme

– Salt and pepper

Method

Bring a saucepan of water to a boil. Once hot, place the washed eggplants into the water for about 10 minutes.

At the same time, pour a little olive oil into a frying pan. Peel and thinly slice the onion, then cook it gently in the hot olive oil. Once the onion is nicely golden, add either the tomato passata — that is what I used today — or peeled and diced fresh tomatoes. Add the crushed garlic clove or cloves, thyme, salt, and pepper. Let everything simmer for about 20 minutes.

Meanwhile, remove the eggplants from the water, drain them, and slice them lengthwise into pieces about 1 cm thick. When the 20 minutes are up, remove the sauce from the heat and blend it more or less finely according to your preference.

Take a small gratin dish and grease it with a little olive oil. Arrange a first layer of eggplant slices, cover them with tomato sauce, and add a little grated cheese. Today I used pecorino, an Italian cheese. Repeat with another layer of eggplant slices and tomato sauce, then finish with a final sprinkling of cheese.

Bake the dish in a preheated oven at 200°C / 390°F for 25 minutes, then finish cooking under the grill for the last 5 minutes.

Your gratin is ready — all that is left is to enjoy it.

Enjoy your meal!