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Eggplant Au Gratin

"From Jane Shapton of Tustin, California comes this tasty bake that layers sliced eggplant with spaghetti sauce and two kinds of cheese."
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Ingredients

40 m servings
Original recipe yields 2 servings

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Directions

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  • Prep

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  1. Brush both sides of eggplant slices with oil. Place on an ungreased baking sheet. Bake at 400 degrees F for 8 minutes. Turn and bake 7-8 minutes longer or until lightly browned and tender. Cool on a wire rack.
  2. Place one eggplant slice in each of two 10-oz. ramekins coated with nonstick cooking spray. Top each with 2 tablespoons spaghetti sauce and 2 tablespoons mozzarella cheese. Repeat layers twice. Sprinkle with Parmesan cheese. Bake, uncovered, at 350 degrees F for 20-25 minutes or until bubbly and cheese is melted.

Footnotes

  • Nutritional Analysis: One serving equals 287 calories, 18 g fat (7 g saturated fat), 30 mg cholesterol, 750 mg sodium, 16 g carbohydrate, 4 g fiber, 15 g protein.

Reviews

Read all reviews 48
  1. 62 Ratings

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Most helpful positive review

This was my first attempt at cooking eggplant and it was delicious!! I didn't have ramekins, so I just made it in a casserole dish. Next time, I'll probably make more and just have this as an en...

Most helpful critical review

While this recipe tasted fine, I think it needs a lot of help. A great base recipe though.

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This was my first attempt at cooking eggplant and it was delicious!! I didn't have ramekins, so I just made it in a casserole dish. Next time, I'll probably make more and just have this as an en...

Very Tasty! This is how I make Eggplant Parmesan but in indivdual servings. It's great for entertaining too. If you use ramekins that are just a bit larger, this can be the main dish and serve ...

Okay, so what I was looking for was improvements on my lasagna-style eggplant--and there it was. Note to self: if you roast the eggplant before you make the layers, it won't be all juicy, and ro...

I doubled this and added a few fresh mushrooms. I was very good!

I LOVE eggplant and have making it this way for many years. The only differences.. I grill my eggplant first instead of baking. Sometimes I add sliced tomatoes in the layering process. YUM-O!

Excellent!!

I have always been the type to think Eggplant needed to be fried to be yummy, this recipe proved me wrong. This will definitely be made again.

Delicious! This was my first attempt cooking eggplant and it was simple and tasty.

Excellent recipe, except that the slices need to be pre-baked longer than the specified time until they are golden brown