Tomato and Eggplant Gratin
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A stick-to-your-ribs eggplant gratin with tender eggplant slices in a rich tomato sauce. Our spin on eggplant parmesan, the dish is topped with a creamy béchamel sauce and stringy mozzarella. Vegetarian-friendly.
- 2 servings
- Vegetarian
- Cooked in the microwave or baked in the oven
Cooking instructions
Cooking instructions
Ingredients and allergens
Ingredients and allergens
Pre-fried eggplants (eggplants, sunflower oil), Crushed peeled tomatoes in juice (tomatoes, tomato juice), Water, Onion, Mozzarella, Tomato paste, Sunflower oil, Sugar, Emmental cheese, Potato starch, Carrots, Milk skimmed powder, Cream, Salt, Wheat flour, Celery, Processed rice starch, Basil, Butter, Pepper.
Contains: Milk, Wheat. May contain: Pine nuts
Additional information
Additional information
A little more about our eggplant gratin
We assume you're familiar with the famous eggplant alla parmigiana. Well, our eggplant gratin is a revisited version of this Southern-Italian dish with bechamel sauce and more! It's a delicious spin on a tried-and-true classic that'll have you running back for seconds.
The ingredients are simple and authentic. Eggplant slices represent 46% of the dish, while peeled tomatoes represent 33%. The rest is cheese and bechamel sauce! Is your mouth watering yet?
Indeed, the pros will tell you to bake it in the oven for optimal texture, but no matter how you cook it, you're sure to fall in love!
Cooking tips for our eggplant gratin
To obtain a well-crusted top layer, cook it in the oven. Yes, this method requires a little more patience than the microwave, but trust us when we say that you won't regret it.
You can also turn on the broiler during the last 45 seconds of cooking.
No doubt, this frozen meal for two will brighten up your day!
