Aubergine gratin in tomato sauce

Aubergine gratin in tomato sauce

Aubergine is one of these vegetables that screams sunshine and Mediterranean holidays to many people, including me!

This aubergine gratin is a fun and easy dish to make and a delicious one to enjoy with the family. It's rich, indulgent taste is reminiscent of lasagna and all but the fussiest kids will love it. We recommend making a big dish of it, as you can keep leftovers in the fridge and have them the next day. It sometimes even taste better when reheated the next day, and it's really good when cold too!

You only need a handful of ingredients, but of course you can be creative with it. Common additions include some courgettes or even mince. It is fantastic paired with barbecue food and a glass of Amaterra Rosé.

However you make it, what is important is to use a very good tomato sauce, preferably one seasoned with some onions and Provence herbs. Our Basilissimo sauce is perfect for it.


4-5 large aubergines to serve 4 people

2 tins of Basilissimo sauce or other good tomato sauce

200g of grated Gruyère, Parmesan or Pecorino

Teaspoon of salt

Olive oil

Black pepper 


Prep: 25min / Cook: 40-45min / Ready to eat in: 1h10

Slice the aubergines lengthways.

Heat a griddled pan at medium heat, add a drizzle of olive oil.

Sear the aubergines and add some salt and pepper to them on each side.

At the bottom of an oven dish, spread a thin layer of tomato sauce.

Layer some griddled aubergine slices on top of that sauce.

Then add another layer of tomato sauce and sprinkle some grated cheese on top of it.

Layer the aubergines again and repeat the layers until you have used all your aubergines.

Bake for 30-35min at 180°C.

Sprinkle a bit more cheese to finish and bake for another 10 minutes

Serve and enjoy.

Bon appétit!

P.S.: Thank you Neptune Weybridge for letting me cook this dish in one of their beautiful kitchens!

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