Eggplant and Roast Tomatoes Gratin Recipe (2024)

This gratin turned out beautifully. I used bigger tomatoes, cut into 1/2" chunks. And I didn't peel the eggplant pieces--we like to get the fiber. This is a keeper.

If my store doesn't carry tomato puree (haven't noticed it), should I mix tomato paste and tomato sauce? If so, in equal amounts? This sounds delicious, BTW.

FYI - Unless you look for vegetarian pecorino it usually is not vegetarian. It is usually made with animal rennet as is most hard cheeses. The tag listed this recipe as vegetarian so just wanted to clarify. Thanks!

Good. Next time try putting the mozzarella on near the end of baking so it stays gooey.

Actually, milk, eggs, cheese are considered 'vegetarian' because the person isn't killing the animal. Vegan, on the other hand, is where no animal products, whatsoever, are consumed.

This is so easy and good. Someone suggested using canned tomatoes and their emulsion blender to make the tomato puree, which I did and it worked out great. I had an extra portobello mushroom in the fridge, so I cut that up and added it the tomato/eggplant mixture and it was fantastic. I highly recommend this recipe.

Juanita is correct. Cheese is made with milk and rennet, i.e., the enzyme that turns the milk into cheese. Animal rennet is derived from the lining of calves stomachs. Most imported hard Italian cheeses are made with animal rennet. Consequently, they are not vegetarian. American cheeses are usually made from vegetable rennet because it's cheaper, but that also makes them vegetarian-friendly. However, most vegetarians are scrupulous label readers and tend to find acceptable substitutes.

Wonderful! It eclipsed all other dishes I prepared that weekend. I needed the advice of others and added zucchini, but used far less cheese. The fresh flavours of the tomatoes, eggplant, zucchini - plus the satisfying crunch of the lanky bread crumbs. Must. Make. Again

My husband loved this! The key is to get the eggplant thoroughly cooked until it's falling apart (the flat pan is good, and test a chunk from the middle before turning off the oven). Totally worth buying two colors of grape tomatoes - it looked so pretty! And really, the drizzle of oil is almost not necessary. We found this was six servings. Very rich and flavorful, a definite keeper.

I had high hopes for this recipe as love eggplant and tomatoes. and don't really like frying eggplant. But I did not like eggplant consistency in this recipe. It seems that eggplant has to be roasted or fried to be good.

It tastes like standard eggplant parmigiana that is presented in a different form. Not sure what the fresh tomatoes do for it; they cooked down and became part of the sauce. it's a good dish and so much easier than eggplant parm.

This is sort of quick version of eggplant parmesan. Came together very quickly. Used crushed tomatoes because that was what I had in the house and I made a simple marinara with the rest of the can. Pasta with the sauce and the eggplant on top. Very easy and tasty.

Juanita isn't saying that vegetarians don't eat cheese. She is saying that the rennet used in most hard cheeses is animal rennet which comes from the stomach of newborn calves, lambs, and kids. Therefore, a strict vegetarian, who does not consume products that come from dead animals, would not want to use a cheese containing animal rennet.

Easy and delicious recipe -- great for adding different ingredients and cleaning out the fridge. I sauteed the garlic (more than suggested) with some Italian sausage, chili flakes, fennel seed, and tomato sauce before adding to a mixture of cubed eggplant, cherry tomatoes, and cubed yellow zucchini. Made for a hearty and delicious dinner. Love the crunchy panko topping.

This was definitely easy to cook (chop, mix, bake), and tasted great. I might add more tomato puree next time, as I found it just a little on the dry side. But I'd definitely serve again!

This is so easy and good. Someone suggested using canned tomatoes and their emulsion blender to make the tomato puree, which I did and it worked out great. I had an extra portobello mushroom in the fridge, so I cut that up and added it the tomato/eggplant mixture and it was fantastic. I highly recommend this recipe.

Wonderful! It eclipsed all other dishes I prepared that weekend. I needed the advice of others and added zucchini, but used far less cheese. The fresh flavours of the tomatoes, eggplant, zucchini - plus the satisfying crunch of the lanky bread crumbs. Must. Make. Again

Good. Next time try putting the mozzarella on near the end of baking so it stays gooey.

This also works well with sliced zucchini.

It tastes like standard eggplant parmigiana that is presented in a different form. Not sure what the fresh tomatoes do for it; they cooked down and became part of the sauce. it's a good dish and so much easier than eggplant parm.

Made as per the recipe. Rather bland and uninteresting. Will not repeat

This was excellent and not a lot of trouble. Used what they call "fruit tomatoes" here in Japan- slightly larger than cherry tomatoes, and very sweet. Also added brown mushrooms, cut in quarters, and zucchini. Will be making this again soon!

Delicious! Followed recipe exactly but used jar of tomato basil pasta sauce as I had no plain tomato puree. Prepped veggies and topping in advance and combined just before baking. This is a keeper!

To the reader who said that cheese is vegetarian, well - it depends. If the cheese has animal rennet, it may not be since animal rennet is a complex of enzymes found in the stomach of baby mammals that allows them to process mother’s milk. You would have to kill the baby mammal in order to get the rennet. Sort of goes against the spirit of being vegetarian, there. If it has vegetable or microbial rennet, you are fine calling it vegetarian.

Easy and quick as well as delicious. I used Chinese eggplant to avoid any potential bitterness.

Delicious. Followed the recipe almost exactly (didn't peel the eggplant, used 3 large tomatoes cut up instead of the grape tomatoes). Excellent. I especially liked the fresh mozzarella.

I cooked this exactly as written, and we found it to be surprisingly bland. If I were to prepare this again, I would add lots more basil and some oregano.