Zucchini and eggplant gratin


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Zucchini and eggplant gratin

This zucchini and eggplant gratin is the perfect vegetarian side dish. You won’t need to be a vegetarian to love this dish. You just need to love melted cheese.


  • olive oil cooking spray
  • 250g zucchini, thinly sliced
  • 370g eggplant, trimmed, thinly sliced
  • 1 1/3 cups tomato pasta sauce
  • 1 cup grated mozzarella cheese


  1. Preheat grill on medium-high. Grease a 4cm-deep, 4 cup-capacity, flame-proof dish.
  2. Spray both sides of zucchini and eggplant slices with oil.
  3. Heat a non-stick frying pan over medium heat. Cook, in batches, for 2 minutes each side or until lightly browned and soft. Transfer to a plate.
  4. Layer one-third of the eggplant, zucchini, sauce and cheese in a Repeat with remaining eggplant, zucchini, pasta sauce and cheese.
  5. Grill for 5 minutes or until the mozzarella cheese is melted and lightly browned. Serve.


  • This recipe works well on the barbecue or pre-baked and heated up when needed.
  • You could vary this recipe, depending on what vegetables are in season.

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