Mediterranean Creamy Eggplant Gratin

This Mediterranean Creamy Eggplant Gratin is a warm, comforting dish with tender layers of roasted eggplant, a silky cream mixture and a savory blend of herbs that give it a distinct coastal flavor. It has the richness of a classic gratin without feeling too heavy, thanks to olive oil, fresh vegetables and a lighter, yogurt-based cream. The eggplant softens in the oven and absorbs garlic, oregano and a touch of lemon, giving the whole dish a balanced depth.

It works well as a side dish, but it can be a full meal when paired with bread, a green salad or simple grilled chicken. The gratin also reheats beautifully, which makes it handy for meal prep or dinner the next day. Compared to heavier casseroles, this version leans into Mediterranean ingredients like tomatoes, parsley and feta, keeping the flavors bright and clean.

Prep: 25 minutes

Cook: 45–50 minutes

Total: 70–75 minutes

Ingredients

2 large eggplants, sliced into ¼-inch rounds

2 tablespoons olive oil

1 teaspoon salt

½ teaspoon black pepper

1 medium onion, thinly sliced

2 garlic cloves, minced

1 cup cherry tomatoes, halved

1 teaspoon dried oregano

1 teaspoon dried basil

½ teaspoon paprika

1 cup plain Greek yogurt

½ cup milk (regular or plant-based)

1 egg

½ cup crumbled feta

¼ cup grated Parmesan or kefalotyri

2 tablespoons chopped parsley

Lemon zest from half a lemon

Instructions

Preheat your oven to 400°F (200°C).

Line two baking sheets with parchment. Arrange the eggplant slices and brush lightly with olive oil. Sprinkle with salt and pepper.

Roast the eggplant for 20–25 minutes until soft and lightly golden.

Meanwhile, heat a small pan with a drizzle of oil. Sauté the onion until soft.

Add garlic, cherry tomatoes, oregano, basil and paprika. Cook a few minutes until the tomatoes soften.

In a bowl, whisk yogurt, milk, egg and lemon zest until smooth.

Lightly grease a medium baking dish. Place a layer of eggplant on the bottom.

Spoon some tomato-onion mixture over the eggplant. Add a bit of feta.

Repeat layers until ingredients are used. Pour the creamy mixture over the top.

Sprinkle with Parmesan and bake 25–30 minutes until golden and bubbling. Let it rest 10 minutes before serving.

Tips

Salt the eggplant slices for 10 minutes before roasting to reduce bitterness.

Use parchment to prevent sticking and avoid soggy spots.

Roast instead of pan-frying; it keeps the dish lighter and less oily.

Let the yogurt come to room temperature so it doesn’t curdle when baked.

Slice eggplant evenly for even cooking.

Take time to soften the onions; it adds sweetness to the dish.

Add milk slowly to the yogurt to avoid lumps.

Don’t skip lemon zest; it brightens the whole gratin.

Let the gratin rest so it sets and slices cleanly.

Taste tomatoes before adding. If they’re tart, add a small pinch of sugar.

Variations

Add spinach between layers for extra greens.

Use mozzarella instead of feta for a milder flavor.

Add roasted red peppers for sweetness.

Mix in cooked lentils for a protein-rich version.

Replace yogurt with coconut milk for a dairy-free option.

Add chili flakes if you want mild heat.

Use thyme or rosemary instead of oregano.

Add thin potato slices to make it heartier.

Mix ricotta with the yogurt for a richer texture.

Add olives for a salty Mediterranean twist.

Q&A

Can I make this ahead of time?
Yes. Assemble it, refrigerate and bake when needed.

Can I freeze it?
Freeze after baking. Reheat covered so it doesn’t dry.

Can I skip the tomatoes?
Yes. Use bell peppers or zucchini instead.

Why did my yogurt curdle?
It was too cold. Bring it to room temperature first.

Can I use eggplant with skin on?
Yes. It softens as it bakes.

What can I use instead of feta?
Goat cheese, Parmesan or a mild white cheese.

Can I use low-fat yogurt?
You can, but full-fat gives a better texture.

Why is my gratin watery?
Your eggplant may not have roasted long enough. Drive out moisture first.

Can I add meat?
Yes. Ground chicken or turkey works well.

What can I serve it with?
Grilled fish, chicken, couscous or a simple salad.

Nutrition

(per serving, about 1/6 of dish)

Calories: 230

Protein: 10g

Carbs: 17g

Fat: 14g

Fiber: 4g

Sugar: 6g

Conclusion

This Mediterranean Creamy Eggplant Gratin brings together soft layers of roasted eggplant, gentle spices and a light yogurt mixture that ties everything together. It’s warm, creamy and satisfying without relying on heavy ingredients. The vegetables stay tender, the herbs boost the flavor and the cheese gives enough richness to keep each bite interesting.

It fits into weekday meals and weekend menus, and it works with almost anything you serve alongside it. The leftovers taste even better because the flavors settle overnight. Once you try it, you’ll see how simple it is to adjust the seasonings, swap vegetables or make it heartier depending on what you have at home.