5 from 3 votes
Eggplant Gratin
Prep Time
25 mins
Cook Time
45 mins
Total Time
1 hr 10 mins

This easy vegetarian eggplant gratin is perfect for a meatless meal or a side dish. A simple basil and garlic sauce makes it creamy and fulfilling.

Course: Main Course, Side
Cuisine: American, Italian
Servings: 8
Calories: 213 kcal
Author: Taryn
  • 2 medium eggplants thinly sliced
  • 2 green onions
  • 4 cloves of garlic
  • 1 cup fresh basil packed
  • 1 5 oz can coconut cream
  • 1/2 cup mayo
  • 1 egg
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1 cup no sugar added tomato sauce
  1. Preheat oven to 350. Soak the eggplant in salted water for 15 minutes. Drain well. Put in a large casserole dish, cover with foil bake for 25 minutes or until softened.
  2. Meanwhile, chop the green onions, garlic, and basil in a food processor. Add the coconut cream, mayo, egg, salt and pepper. Process until smooth.
  3. Remove half of the softened eggplant from the casserole dish, leaving one layer. Pour half the basil sauce on top and drop spoonfuls of half the tomato sauce on that. Add the rest of the eggplant and top with the remaining basil sauce and tomato sauce.
  4. Bake uncovered for 20-25 minutes. The edges should be golden and sauce will have thickened.
Recipe Notes

If you do not need this baked eggplant gratin to be dairy free go ahead and top it with some parmesan and mozzarella cheese. It is fabulous either way.

Nutrition Facts
Eggplant Gratin
Amount Per Serving
Calories 213 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 8g 40%
Cholesterol 26mg 9%
Sodium 551mg 23%
Potassium 463mg 13%
Total Carbohydrates 11g 4%
Dietary Fiber 4g 16%
Sugars 5g
Protein 3g 6%
Vitamin A 7.7%
Vitamin C 8.3%
Calcium 3%
Iron 7.5%
* Percent Daily Values are based on a 2000 calorie diet.