Zucchini, Eggplant, Tomato Gratin

Side DishVegetarianEggplantSummer Squash

Summer zucchini, eggplant, and tomatoes, beautifully presented in a baked casserole gratin. A French tian!

Photography Credit: Elise Bauer

Oh my. Look who’s getting all fancy with the vegetables!

It’s as if my garden decided to throw a prom, and the eggplants, zucchini, and tomatoes banded together to show everyone else up. (Clearly they deserve best prize for something, don’t you think?)

Normally I would look at something like this and think it’s waaaay too complicated. But this summer vegetable gratin is actually quite straightforward.

To prepare these vegetables, you have to cut them anyway, so why not cut them in rounds and arrange them in a pretty pattern?

Zucchini Eggplant Tomato Gratin

If you recall, Remy, the “little chef” in Pixar’s Ratatouille movie, prepared something similar for Anton Ego, the food critic. This isn’t that dish, but something much easier.

You just sauté onions and bell peppers, layer them at the bottom of a casserole dish, top with rounds of eggplant, zucchini, and tomato. Top that with cheese and bake!

It’s a lovely, easy, colorful presentation for our favorite summer vegetables. A perfect side to take to a party.

Zucchini, Eggplant, Tomato Gratin Recipe

  • Prep time: 20 minutes
  • Cook time: 1 hour, 10 minutes
  • Yield: Serves 6 to 8

We're topping this gratin with provolone and Parmesan cheeses. You could easily top it with Gruyere instead. For a more Provencal approach, skip the cheese all together and top with bread crumbs, minced garlic, parsley, and olive oil.

Ingredients

  • 3 tablespoons extra virgin olive oil
  • 2 cups sliced yellow onion (1 large onion)
  • 1 cup of sliced red, orange, or yellow bell peppers
  • 1 long eggplant (a slender eggplant like a Japanese eggplant, not a large globe, about 1/2 pound)
  • 1 large zucchini (about 10 to 12 inches long, 1 1/2 inch diameter, about 1/2 pound), or other summer squash
  • 2 medium sized tomatoes
  • 3 cloves of garlic, peeled and smashed
  • 1 1/2 teaspoons salt
  • 2 tablespoons chopped fresh parsley
  • 2 ounces Provolone cheese, sliced or grated
  • 3 tablespoons grated Parmesan cheese

Method

1 Sauté the onions and peppers: In a large sauté pan heat 2 Tbsp of the olive oil on medium high heat. Add the sliced onions and cook until lightly browned, stirring frequently, about 10 minutes.

Add the sliced bell peppers and continue to cook with the onions until the bell peppers are softened and the onions are well browned, about 5 to 6 minutes more.

When done, transfer the onions and bell peppers into a large gratin pan or casserole dish.

2 Slice the eggplant, zucchini, and tomato in similar sized rounds: While the onions and peppers are cooking, slice the eggplant and zucchini in 1/4-inch thick round slices.

You'll also want to slice the tomato into 1/4-inch thick slices, but depending on how big your tomato is, you may need to cut the tomato in half or in quarters first.

All of the sliced vegetable pieces should be about the same size to make it easier to layer them in an attractive manner.

3 Layer the eggplant, zucchini, tomato rounds on top of the onions, bell peppers as garlic: Preheat the oven to 350°F (175°C). Spread the cooked onions and bell peppers in an even layer at the bottom of the gratin dish. Place the mashed garlic on top of the onions and peppers.

Arrange the slices of the eggplant, zucchini, and tomato on top of the cooked onions and peppers, alternating the vegetables, in an attractive pattern, stacking them and fanning them across the surface of the dish.

4 Top with salt, parsley, cheeses, olive oil: Sprinkle with salt and parsley. Top with Provolone and Parmesan cheeses.

Drizzle the remaining tablespoon of olive oil around the perimeter, where the vegetables meet the side of the dish.

5 Cover with foil and bake, broil uncovered to finish: Cover with foil (it helps to grease the underside of the foil with a little olive oil so that the cheese as it melts does not stick to the foil).

Bake for 40 minutes at 350°F (175°C). Remove the foil. Turn on the broiler and broil for 5 minutes or until nicely browned.

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Zucchini Eggplant Tomato Gratin

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

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64 Comments / Reviews

No ImageZucchini, Eggplant, Tomato Gratin

Did you make it? Rate it!

  1. Reen B

    I got my husband to actually eat vegetables with this! I change out mushrooms, etc., whatever firm produce we have on hand, and we love it. Thank you!

    xxxxxyyyyy

  2. Annette

    Really enjoyed it! I usually form layers of a particular vegetable when making gratins. This really improved the flavour in every bite.

    xxxxxyyyyy

  3. Tommy V

    This is a great recipe. It is pleasant to the eye, and even more pleasant to the palate.
    The recipe is very easy to make. We added yellow squash to add an additional color and flavor.

    xxxxxyyyyy

  4. Denise

    Very flavorful and a beautiful dish too! Sprinkled 1 tsp of dried oregano over the vegetables before the cheese for a crustless vegetarian pizza flavor!

    xxxxxyyyyy

  5. Sara

    It was delicious!

    xxxxxyyyyy

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