No-Fry Eggplant Gratin

Some people crave sweets. But, for others? It’s the crunchy-creamy-savory combo that makes us weak in the knees. And my no-fry eggplant gratin is the perfect muse to satisfy that craving!

Eggplant is in season RIGHT NOW! My daughter grew two heirloom varieties this year. A traditional, deep purple globe shaped eggplant called Black Beauty and a more squat, light purple and pink variety called Rosa Bianca, and I had one of each last week with my weekly Fable Farms produce bundle.

I decided to slice up the Bianca along with bell peppers, zucchini and baby shallots for a big batch of grilled veggies that we enjoyed multiple times over a few days; paired with sausages for dinner, as a warm bed for over easy eggs at breakfast, layered on toasted sourdough spread with hummus for lunch. And the Black Beauty was transformed into my no-fry eggplant gratin.

Quick and Easy Overview

I know some of you come here for the stories and tips, while others just want the recipe so you can get cooking. I get it! I’m the same way depending on the day. So here’s the quick, no-frills version for when you want the facts fast. If you’d like more detail, step-by-step guidance, or a few extra tips and tricks, keep reading.

This Is The Short Version

What you’ll need:

• An eggplant
• Diamond kosher salt
• Olive oil
• Marinara
• Mozzarella
• Parmesan
• Panko

How-To in simple steps

• Preheat oven to 375°F. Salt and press eggplant slices for 15 minutes, then pat dry.
• Toast panko in olive oil until golden, let cool, and then mix with parmesan.
• Drizzle olive oil on a baking sheet, coat eggplant slices lightly on both sides, and bake 10 minutes.
• In a casserole dish, layer sauce, shingled eggplant, and mozzarella. Repeat until full.
• Top with parmesan breadcrumbs and bake 20–25 minutes, until golden and bubbly. Rest before serving.

The Why and How (For Curious Cooks)

This is where we slow down a bit. If you like knowing why certain steps matter, or if you’re newer to cooking and want a little extra guidance, this section is for you 🙂

Why “no-fry”?

• Eggplants are like sponges– When you fry them they absorb lots of oil. So, even if you’re using a healthy fat, like olive oil, too much of a good thing isn’t actually a good thing. Frying can also make your final dish taste greasy… and that’s pretty unappealing.
• Frying is messy– You can put one of those grease shields over your pan when you fry, but you’re still likely to end up with little grease spots all over your stove. And the next morning your house is going to smell like grease.
• Frying can be time consuming: Maybe you don’t feel like standing next to the stove, frying multiple slices of eggplant in multiple batches, wiping out the pan in between, and babysitting the temperature so they don’t accidentally burn.

There IS an upside to frying, though… Frying makes things crispy!

And that creamy-meets-crispy contrast is the magic that makes a dish craveable. Instead of frying, we’ll get the crunch with a golden topping sprinkled over the eggplant before it bakes. And by keeping the eggplant in a single layer, every forkful gets that perfect crispy-creamy payoff. Problem solved.

Creamy eggplant. Crispy topping. Less mess. Less oil. Less babysitting. That’s a win-win all around, don’t you think?

Two Important Steps You Shouldn’t Skip

Have you ever made a dish with eggplant and it ended up soggy? That’s because eggplants are more than 90% water and as they cook that water gets released. We’re going to avoid that issue by salting and pressing the eggplant slices before we cook them. Use Diamond kosher salt, not fine table salt, to avoid over salting.

Salting and pressing also:

• Improves their texture, so they’re tender and creamy, not spongy
• Makes them absorb less oil
• Concentrates their flavor
• Salting also draws out some of the alkoloids, which are naturally occurring compounds that can make eggplant bitter

Here’s what you do:

• Slice unpeeled eggplant into rounds 1/4 inch thick
• Sprinkle lightly with salt on both sides and arrange between layers of paper towel. Use your discretion with the salt, you won’t be rinsing it off.
• Place another sheet on top and then place something heavy, like a cutting board or a cast iron skillet, on top of that to compress the slices
• Wait about 15 minutes, and voila! Your eggplant is ready to go!

Next Step: Crunch!

While you’re waiting, preheat oven to 375°f . Next, we start on that delicious, golden topping. We’re going to toast the panko and then let it cool. Once cool we’ll stir in our shredded parm.

*Wait for the crumbs to cool first, otherwise the cheese will melt and the topping will be clumpy.

Heat a skillet over medium heat with a little bit of olive oil. Add panko, stir and cook until crumbs are evenly golden. It should only take 3-4 minutes. Scoop toasted panko into a bowl and let cool (they’ll continue cooking if you leave them in the pan).

Once they’re cool you can stir in the cheese. My measurements are for shredded cheese. Shredded cheese is fluffy and takes up more space when measuring, so if you’re using finely grated cheese you’ll want to use less.

*Shredded also melts better than grated

A Note On Pre-Shredded Cheese

I know it’s tempting to use the container of pre-shredded or the green can of grated parm for convenience. But those products usually have extra ingredients added to keep the cheese from clumping or molding. While that sounds helpful, it actually keeps the cheese from melting into that smooth, creamy texture we’re after. And the canned parmesan? It really isn’t the same- it can taste a little gritty and has a tendency to burn faster. If you take a minute to shred or grate your own, you’ll notice the difference!

Here’s a cheese tip:

Buy the wedge! Shred what you’ll use over the next week and store in a dry glass container in the fridge. Store the solid wedge wrapped in parchment in a cheese drawer or near the back of the fridge (not plastic wrap or the cheese will “sweat”). A wedge will last 4-6 weeks, your DIY shredded gets 7 days. And don’t toss the rind! Freeze it in a baggy to add flavor to soups or your next batch of sauce!

Pre-Bake Eggplant

Once the eggplant has been pressed, spread 2 Tablespoon of olive oil on a rimmed baking sheet. Arrange eggplant slices on sheet, turning to coat both sides with oil. Bake in preheated oven 10 minutes, until lightly colored but not cooked through.

Time To Assemble!

Choose a baking dish that’s large enough to hold the gratin in one overlapping layer. This will depend on the size of your eggplant. For my large globe eggplant a 9×13 was perfect.

Spread a thin layer of sauce over the bottom of your casserole dish. Starting at one end, arrange the eggplant slices in a slightly overlapping row, like shingles on a roof, until you reach the other side. Spoon a little more sauce over the slices, then scatter on some mozzarella. Continue layering rows of eggplant, sauce, and cheese until the dish is full.

Sprinkle parmesan-breadcrumb mixture evenly over top. Bake uncovered 20–25 minutes, until bubbly and golden.

It’s going to be SOOOO GOOD!!! 😍

What To Serve Alongside

This can be a side or the main dish (just add a salad and maybe some crusty bread!) and goes with so many things. My favorite, though? Leftovers! Warm it up the next day and top with one or two over easy eggs…..heavenly ❤️!

I hope you love this no-fry eggplant gratin as much as we do!

And, as always, I love to hear how my recipes turn out for you (and I especially love to see your food photos)! So tag me at @breathingandcooking on Facebook and Instagram with your creations!

And don’t forget to breathe, trust yourself, and enjoy the process ❤️