January 13, 2022

Gluten Free Eggplant Gratin

Name: Gluten Free Eggplant Gratin
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: olive oil; 1 medium-sized eggplant (washed, dried, unpeeled, sliced into 1/2-inch rounds); 1/4 cup ricotta cheese; 1 large egg; 1/4 cup half-and-half; 1/2 cup plus 1-2 tablespoons freshly grated Parmesan; 1/8 teaspoon Kosher salt (plus more for seasoning the gratin ); 1/8 teaspoon freshly ground black pepper (plus more for seasoning the gratin); 1/2 cup marinara sauce (use good bottled/jarred sauce )

Today we’re making Gluten Free Eggplant Gratin…not to be confused with Eggplant Parmesan. The eggplant is broiled to perfection with a light coating of olive oil, salt, and pepper. There’s a bit of marinara sauce and a delicious ricotta and parmesan custard that gets baked until golden brown. Although the Gluten Free Eggplant Gratin tastes decadent, it’s not a total calorie buster because the eggplant isn’t fried or breaded.

Jump to Recipe

Eggplant Prep

Buy an eggplant that's deep purple in color and with no blemishes

Cut the eggplant into 1/2” rounds with the skin on.

Broiling the Eggplant Rounds

Brush Olive Oil on both sides of the eggplant

broil eggplant until browned on both sides

Brush eggplant with olive oil on both sides and season with salt and pepper. Broil eggplant till golden and browned, approximately 8 minutes on the first side and 6-7 minutes on the other side, total broil time is 14-15 minutes. Remove eggplant from the oven and set aside.

Remaining Gratin Ingredients

remaining ingredients: marinara sauce, ricotta cheese, egg, parmesan, and half & half

Organize the remaining ingredients for the Gratin – the ricotta cheese, parmesan, half-and-half, egg, and marinara sauce.

Making the Custard

combine custard ingredients - ricotta, parmesan, egg, half-and-half, salt and pepper

While eggplant is cooking, mix together the custard ingredients in a medium-sized bowl – ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.

Assembling the Gratin

Place 4-5 eggplant slices in the bottom of the baking dish — Photo #1

next sprinkle some parmesan on top and spoon marinara sauce on — Photo #1

Now it’s time to assemble the gratin. First place a layer of eggplant slices in the baking dish (photo #1), next sprinkle with Parmesan, salt and pepper and spoon on marinara sauce (photo #2). Then add a second layer of eggplant, more salt and pepper (photo #3). Finally, add the ricotta mixture and 1-2 tablespoons Parmesan on top (photo #4).

Gluten Free Eggplant Gratin

Place gratin in the oven and bake until the custard is set and the top is browned, approximately 25 to 30 minutes. Serve warm and enjoy!

Print Recipe

Gluten Free Eggplant Gratin

Prep Time15

Cook Time45

Total Time1

Course: Side, Side Dish, Vegetable, Vegetarian Dinner

Cuisine: Italian

Keyword: eggplant, gluten free, gratin, half-and-half, marinara, parmesan, Ricotta

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

olive oil
1 medium-sized eggplant washed, dried, unpeeled, sliced into 1/2-inch rounds
1/4 cup ricotta cheese
1 large egg
1/4 cup half-and-half
1/2 cup plus 1-2 tablespoons freshly grated Parmesan
1/8 teaspoon Kosher salt plus more for seasoning the gratin
1/8 teaspoon freshly ground black pepper plus more for seasoning the gratin
1/2 cup marinara sauce use good bottled/jarred sauce

Instructions

Heat the broiler
Either use a broiler pan or line a sheet pan with foil, and place the eggplant slices in a single layer. Brush eggplant with olive oil on both sides and season with salt and pepper. Broil eggplant till golden and browned, approximately 8 minutes on the first side and 6-7 minutes on the other side, total broil time is 14-15 minutes. Remove eggplant from the oven and set aside.
While eggplant is cooking, mix together the custard ingredients in a medium-sized bowl – ricotta, egg, half-and-half, 1/4 cup of the Parmesan, 1/8 teaspoon salt, and 1/8 teaspoon pepper.
Next, preheat the oven to 400 degrees F and lightly grease or spray an 8-9" baking dish or two large-sized individual gratin dishes.
Now it's time to assemble the gratin. First place a layer of eggplant slices in the baking dish (photo #1), next sprinkle with Parmesan, salt and pepper and spoon on marinara sauce (photo #2). Then add a second layer of eggplant, more salt and pepper (photo #3). Finally, add the ricotta mixture and 1-2 tablespoons Parmesan on top (photo #4).
Place gratin in the oven and bake until the custard is set and the top is browned, approximately 25 to 30 minutes. Serve warm.

Recipe from Barefoot Contessa at the Food Network and eggplant cooking method modified by me.

If you like this recipe, you may also like these other GFchow recipes. Cheesy, Crunchy Squash Gratin, Eggplant with Honey, Crispy Garlic and Ricotta, and Roasted Pepper Cups with Cherry Tomatoes, Olives, and Ricotta.

GLUTEN FREE DISCLAIMER

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.