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Grilled Eggplant & Tomato Gratin
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1 tablespoon chopped fresh marjoram or sage  

1/2 teaspoon salt

1/4 teaspoon pepper

3 tablespoons olive oil

1 medium eggplant, cut into 1/2-inch slices

4 (1/2-inch thick) slices red onion

2 large tomatoes, sliced

6 ounces (1 1/2 cups) shredded mozzarella cheese

 *Substitute 1 teaspoon dried marjoram or sage.

How to make

  1. STEP 1

    Heat gas grill on medium or charcoal grill until coals are ash white. Combine marjoram, salt and pepper in small bowl. Set aside.

  2. STEP 2

    Brush both sides of eggplant slices with olive oil. Place eggplant slices and onion slices onto grill. Grill 4 minutes; turn. Continue grilling 4-5 minutes or until slices are evenly browned.

  3. STEP 3

    Place half of eggplant slices into lightly greased 8-inch square baking pan. Sprinkle with half of marjoram mixture. Top with onion slices, tomato slices and 3/4 cup cheese. Top with remaining eggplant, marjoram mixture and cheese.

  4. STEP 4

    Cover with aluminum foil; place onto grill. Grill 10-15 minutes or until eggplant is fork tender. Let stand 5 minutes before serving.

Tip #1

Eggplants should be stored in a cool, dry place and used within a day or two of purchase.

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