Old-Fashioned Baked Eggplant Gratin: Easy and Tasty Recipe

Serve the gratin hot, accompanied by a green salad or crusty bread for a complete and tasty meal. The eggplant gratin is delicious as a main course or as an accompaniment to meat or fish.
This preparation ensures even cooking of the eggplants, a tomato sauce rich in flavors and a nicely browned gratin, ready to delight your guests.
Mistakes to Avoid when preparing the Eggplant Gratin in the oven
Not preheating the oven: It is essential to preheat the oven before starting to cook the eggplants. If you place the eggplants in an oven that is not preheated, they may cook unevenly, making the gratin less tasty.

Forgetting to brush eggplant with oil: Without a light coating of oil, eggplant slices can become dry and lack crispiness. Make sure each slice is well coated with oil for a golden, flavorful texture.
Not letting eggplant cool before assembling: Eggplants need to be cool enough before adding to the gratin. If they are too warm, they can cause the cheese to melt prematurely or make the sauce too runny.

Ignoring the simmering time for the sauce: Simmering tomato sauce long enough is crucial for developing its flavors. Don’t rush it, as undercooking can result in a bland sauce.
Using undrained eggplant: If you don’t precook eggplant, it can release too much water during the gratin, which can make the dish too runny. Be sure to precook and drain it properly.
Overloading the gratin with cheese: While cheese is delicious, adding too much can make the gratin too greasy and heavy. Use enough for a golden brown crust, but don’t overdo it.
Not seasoning properly: Taste the tomato sauce before adding it to the gratin and adjust the seasoning as needed. Too little salt or pepper can make the gratin less flavorful.