Eggplant gratin with tomato and goat cheese from Dinner: Changing the Game (page 255) by Melissa Clark

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Accompaniments: Simplest green salad

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Notes about this recipe

  • pam_e10et2 on April 22, 2026

    I use cherry tomatoes because it’s not tomato season and basil because that’s what I had. Others commented that it was watery, I didn’t have that issue. ? it was good. I think it would be better with some nice summer tomatoes. And my particular goat cheese was really potent, you couldn’t really taste the eggplant. If I made it again, I would use a different brand of goat cheese, or a different cheese.?

  • lindydorfman on March 29, 2022

    I made this sans eggplant and it was delicious. Reminded me of a quick tomato pie

  • jackthebaker on February 03, 2022

    Tasty. We changed out the cheese for mozzarella and added some tomato paste. Kind like eggplant parmigiana. It was really good. We have made it several times.

  • westminstr on September 26, 2020

    I thought it was just ok. It was easy and fast, but also somewhat watery bc the eggplant and tomato weren’t precooked. Flavore were good but texture left something to be desired.

  • Lsblackburn1 on August 24, 2018

    Very simple and fast. Yummy and filling served on top of toasted slices of Kalamata olive loaf.

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