Gratin with Tomatoes, Eggplant and Chard
A fresh and delicious summer gratin filled with layers of eggplant, tomatoes, chard, and mozzarella.
Yield: 4 servings
  • 1½ lb eggplant (I used fairytale eggplants)
  • sea salt
  • 2 tbsp olive oil, plus more for eggplant
  • 1 small finely diced onion
  • 1 lb chard leaves, chopped
  • freshly ground black pepper
  • several large basil leaves, torn
  • 2 medium heirloom tomatoes, sliced ¼ inch thick
  • 4 oz fresh mozzarella cheese, sliced
  • handful of cherry tomatoes
  • 1 cup fresh bread crumbs
  1. Slice the eggplants into rounds that are about ½-inch thick. If the eggplant isn't super fresh, salt the slices and let stand for 30 minutes to remove bitterness. Blot dry with paper towels.
  2. Heat a large nonstick skillet over medium-high heat. Toss eggplant slices with olive oil. When the pan is hot, add the slices and cook for about 6 minutes or until a bit charred. Turn the slices over and cook on the second side for another 6 minutes. Remove from skillet and set aside.
  3. Heat 1 tbsp olive oil in a wide skillet over medium heat. Add the onion and cook for 3 minutes, stirring occasionally. Add the chard and a bit of salt. Cover and cook until the chard is wilted, about 3-4 minutes.
  4. Heat the oven to 350.
  5. Cover a gratin dish with half the eggplant slices. Season with salt and pepper. Add the basil and half the tomato slices. Top with half the mozzarella. Scatter the chard over the cheese. Layer the remaining eggplant, tomato slices and cheese. Scatter the cherry tomatoes on top.
  6. Toss the breadcrumbs with the remaining tbsp of olive oil. Sprinkle over the top of the gratin. Bake until bubbly, about 35 minutes. Let set for 10 minutes before serving.
Adapted from Vegetable Literacy
Nutrition Information
Serving size: ¼ of recipe
Recipe by Joanne Eats Well With Others at