Eggplant Gratin

Eggplant gratin made in a cast iron skillet

3 - 4 servings


  • 2 eggplants, about 800-1000 grams
  • 3-4 onions
  • 150 grams of feta cheese
  • 1/2 dl parsley
  • 1 tsp mint, dried
  • 2 dl cream
  • 1 dl grated cheese
  • salt and pepper
  • extra virgin olive oil for frying



  1. Preheat the oven to 200°C/400°F.
  2. Slice the eggplants into 1 cm slices and place on a baking sheet with parchment paper. Bake in the oven until they have softened and gained some color.
  3. Slice the onion into thin slices and brown in a cast iron skillet over medium heat. Season with salt and pepper.
  4. Create a layer of eggplants in the bottom of a 10" cast iron skillet and on top of that spread half of the onions, half of the mint, half of the parsley and crumble half the feta cheese.
  5. Make a similar layer with the rest of the eggplant, onions, mint, parsley, and feta cheese.
  6. Finish with the grated cheese and then pour the cream over everything.
  7. Bake in the oven at 220°C/430°F for about 30-35 minutes.
  8. Serve with a salad.

ingredients for eggplant gratin

sliced eggplant on a baking tray

sliced onions on a acacia cutting board

browning onions in a 12 inch cast iron skillet

eggplant gratin before baked in the oven

Eggplant gratin ready to be served

eggplant gratin in a 10 inch cast iron skillet

eggplant gratin served with a salad
served eggplant gratin vertical image
eggplant gratin with a tomato and olive salad


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