Eggplant and zucchini gratin

Zucchini and eggplant are two of the least used vegetables in my kitchen. When I found  these recipes ( Recipe 1 Recipe 2), I decided to try one on my own. Here is my take on the famous Eggplant and Zucchini gratin.


1 zucchini cut in circular slices which can be 0.5 cm thick

1/2 eggplant cut in circular slices which can be 0.5 cm thick

1 tomato cut in circular slices

1/ 2 big onion or 2 small onions

6-8 champignon mushrooms

1/2 bell pepper

1 tbsp ginger garlic paste

1 tsp Provence de herbs

1/2 tsp dried basil, 1/2 tsp dried thyme and 1 tsp dried oregano

1 cup mozarella cheese

1/2 cup bread crumbs

Salt and pepper to taste

olive oil


Add 1 tbsp of olive oil in a frying pan. Add garlic-ginger paste to the pan with sliced onions. Saute them for few minutes. Toss mushrooms and peppers in the pan. Add salt, pepper and provence de herbs in the pan. Saute the mixture for few minutes till the onions and pepper get soft.

Coat the baking tray with olive oil and add the above mixture as the first layer in the tray. Overlay it with zucchini, eggplant and tomato slices which were coated with salt and pepper for at least 10 minutes. This becomes the second layer.

Preheat the oven at 180 degrees. Prepare a mixture with breadcrumbs, cheese, basil, thyme, salt and oregano in a separate bowl. Overlay this mixture on zucchini and eggplant as the third layer. Drizzle olive oil on the sides of the baking pan. Bake the gratin for 40 minutes at 180 degrees, then on broiler for 5 minutes.



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