Eggplant Au Gratin

Eggplant au Gratin


  • 1 large eggplant (or 2 medium-sized eggplants)
  • 2 slices of cured ham
  • 50 g grated Mimolette
  • 50 g grated Emmental cheese
  • 1 clove of garlic
  • 170 g of Brousse cheese
  • 10 cl of heavy cream
  • 2 tbsp. olive oil
  • Salt and freshly ground pepper to taste


  • To prepare the eggplant, give it a rinse and cut it in half lengthwise. Steam the eggplants for around 15 minutes to partially cook.  
  • Slice the ham into strips.
  • Grate the Emmental and Mimolette. 
  • Peel and chop the garlic finely.
  • In a salad bowl, add the Brousse, garlic, salt pepper and cream. Mix well and add the ham. Season to taste. 
  • Cut the eggplant into slices 10 cm long and 5 cm wide.
  • Place the slices of eggplant in a gratin dish. Top with the brousse, garlic and ham mixture and sprinkle over the grated Emmental and Mimolette. Drizzle olive oil over each piece of eggplant. 
  • Place the gratin into the oven and let bake for 15 minutes or until golden brown and bubbly.  
  • This gratin is delicious right out of the oven or served chilled the next day.

Serves: 4
Preparation time: 20 min
Cooking time: 30 min
Difficulty level: Easy