Eggplant Gratin

10 ingredients
5 steps

Ingredients

  • 4 eggplants
  • salt and freshly ground black pepper to taste
  • 1 (8 ounce) package feta cheese
  • 1 cup heavy whipping cream
  • 3 cloves garlic, minced
  • 1 tablespoon chopped fresh parsley, or more to taste
  • 1 tablespoon chopped fresh basil, or more to taste
  • 1 splash olive oil
  • 4 ripe tomatoes, sliced
  • 2 yellow bell peppers, chopped

Directions

  1. 1
    Slice eggplants in such a way that the slices are still connected at the bottom. Sprinkle with salt and set aside for 20 minutes. Wash off salt under running cold water and pat dry.
  2. 2
    Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish.
  3. 3
    Mash feta cheese and cream together with a fork. Mix in garlic, parsley, basil, olive oil, salt, and pepper.
  4. 4
    Place eggplants with the cut-side up into the prepared baking dish. Arrange tomato slices and bell pepper pieces alternately in between the eggplant slices. Pour feta-mixture over eggplants and cover with aluminum foil.
  5. 5
    Bake in the preheated oven until feta cheese is melted and eggplants are cooked through, about 45 minutes. Sprinkle with more parsley.

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