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This Eggplant and Zucchini Gratin is a simple, healthy side dish made with layers of tender vegetables, garlic, and Parmesan cheese. It’s light, full of flavor, and baked until perfectly soft with a golden top.
This is one of those recipes I make when I have extra zucchini and eggplant and want something easy but still really good. It’s simple, but once it comes out of the oven with that golden top, it feels like a dish you’d serve for guests. I also love that it pairs with almost anything, so I end up making it a lot.
You may also call this Baked Eggplant And Zucchini Gratin an eggplant Ratatouille. They are essentially the same dish made with sliced eggplants, zucchini, and tomatoes.
Why You’ll Love This Recipe
- Light and healthy with simple ingredients
- Easy to prep and mostly hands-off
- Naturally low carb and gluten-free
- Great way to use fresh summer vegetables
- Works as a side or vegetarian main
Recipe Overview
Ingredients needed
Full measurements are listed further down below in the recipe card
- Eggplants sliced into 1/4″ slices: Choose firm medium-sized egglplants
- Zucchini sliced into 1/4″ slices: Try not to get zucchini that are bruised and on the soft side. They should be firm.
- Vine Ripe Tomatoes sliced into 1/4″ slices
- Seasonings you will need: Italian seasoning, Garlic powder, salt, and fresh ground black pepper
- Freshly grated Parmesan cheese: grate your own or use storebought. You can add as much as you want and feel-free to double the amount we used.
- Olive Oil: you may also use avocado oil.
Recipe Tips
- Slice evenly: Keep your slices about ¼ inch thick so everything cooks evenly
- Salt the veggies (optional): Lightly salting eggplant and zucchini helps pull out excess moisture so the dish doesn’t get watery
- Don’t skip the rest time: Let it sit for 5–10 minutes after baking, so it sets and slices better
- Use fresh parmesan: Freshly grated melts better and gives a nicer golden top
- Avoid overcrowding: Stack tightly, but don’t pack too much, or it may steam instead of bake
How To Make Eggplant Zucchini Gratin
Preheat the oven to 375°F, and in the meantime, slice up your veggies!
Spray a baking dish with cooking spray.
In a large bowl, add eggplant and zucchini slices. Sprinkle with Italian seasoning, garlic
powder, Parmesan, and season with salt and pepper to taste.
Drizzle with olive oil and toss to coat all slices evenly.
Arrange the sliced veggies in alternating layers in the prepared baking dish, forming a spiral stack from the edge to the middle.
Place the dish on a rack in the center of the oven and bake for 40 minutes until the vegetables are soft and the top is golden brown.
Variations
- Add mozzarella or goat cheese
- Add fresh herbs like basil or thyme
- Make it dairy-free by skipping the cheese
- Add marinara for a more “ratatouille-style” version
What to serve it with
- As a side for mains like Rosemary Maple Glazed Chicken Breast
- Chicken or steak like this Air Fryer Chicken Parmesan
- Baked salmon like this Mediterranean Baked Salmon
- Rice, quinoa, or crusty bread like these Homemade Dinner Rolls
Storage & Reheating
- Fridge: store up to 4 days in an airtight container
- Reheat: oven at 350°F or microwave until warm
- Meal prep tip: slice into portions before storing
Commonly asked questions
If you slice an eggplant and it is brown inside, I suggest you throw it out. Good eggplant should not be brown, and it should be more on the white side. Darker colored seeds are fine. Sometimes eggplants that are frozen and thawed will have a slight yellowish tint, which is fine.
For this recipe, soaking the eggplant is not necessary. Once the eggplant is sliced, you may set them on a flat surface, sprinkle a bit of salt over them, and allow the moisture to sweat out of the eggplant. The same goes for the zucchini. Dab the excess moisture with a paper towel. This step is optional.
The skin of an eggplant is edible. Especially if the eggplants are small or medium-sized. Once cooked, they will be soft enough to eat. If the eggplant is quite large, the skin will likely be tough.
Salt the vegetables beforehand or pat them dry to remove excess moisture.
Yes. Assemble it ahead, refrigerate, and bake when ready
You may also like
- Sauteed Green Beans
- Baked Smashed Sweet Potatoes
- Sheet Pan Herb Baked Turkey Breast
- Baked Balsamic Cranberry Chicken
- Butternut Squash Casserole
- Homemade Roasted Tomato Soup
Thank you so much for being here and for cooking along with me. If you try this recipe, I’d love to hear how it turned out. Leave a comment and rating below.
Eggplant and Zucchini Gratin
Ingredients
- 2 Medium Eggplants, sliced into 1/4″ slices
- 2 Medium Zucchini, sliced into 1/4″ slices
- 1 pound Vine Ripe Tomatoes, sliced into 1/4″ slices
- 1 tablespoon Italian seasoning
- 1 tablespoon Garlic powder
- 1/3 Cup Freshly grated Parmesan cheese, or more
- 2 tablespoons Olive Oil
- Sea salt and fresh ground black pepper
Instructions
- Preheat the oven to 375 F and spray a baking dish with cooking spray.
- In a large bowl, add 2 Medium Eggplants, 1 pound Vine Ripe Tomatoes, and 2 Medium Zucchini slices. Sprinkle with 1 tablespoon Italian seasoning, 1 tablespoon Garlic powder, 1/3 Cup Freshly grated Parmesan cheese, and then season with Sea salt and fresh ground black pepper to taste.
- Drizzle with 2 tablespoons Olive Oil and toss to coat all slices evenly.
- Arrange sliced veggies alternatively into the prepared baking dish, making a spiral stack starting from the edge all the way through the middle
- Place the dish on a rack in the center of the oven and bake for 40 minutes until the vegetables are soft and the top is golden brown. Enjoy!
Notes
- Keep your slices about ¼ inch thick so everything cooks evenly
- You do not need to peel the eggplant or zucchini
- Wash the tomatoes, zucchini, and eggplant really well
- Use any oil of your choice
- add more parmesan cheese if you like
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Super ytummy!!!
Thank You!
Looks delicious! Do you have to sprinkle with salt and let rest to get moisture out of the zucchini first?
You certainly can do that step it doesn’t hurt but it isn’t needed for this recipe
Great recipe! Switched Italian seasoning for Greek seasoning and the Parm for crumbled feta on top was to die for!
Thanks for the feedback. That sounds delish
Is it suitable for freezing?
Yes you can store in individual serving containers and freeze for up to 3 months
I made this for family dinner and it was a crowd favorite. So easy to make and delicious.
I used red peppers instead of tomatoes and it was delicious.
Thanks for the feedback! So glad you and your family loved this.
So tasty! I altered it a bit as I only had grape tomatoes and the eggplant and squash were very different widths. I’m by n means a cook and this was so easy and good. Thank you for sharing it.
Thanks for the feedback! So glad you loved it.
Thank you for sharing your delicious healthy recipes. Instructions are so easy to follow.
Thank you so much
I don’t have a round casserole dish is square fine
Yes. It should be just fine