Eggplant Gratin #2

by Lisa Marie Rosati on August 25, 2013

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I absolutely LOVE eggplant, so I cook it often for Sunday dinners. I found this recipe on It’s comforting and filling plus the nutmeg gives it a nutty, fall flavor… and for all of you who are in denial, we are heading into fall here in the Northeast!

I recommend trying the pork rind breadcrumbs for this recipe, it’s super delish! Learn how I make them here.


tablespoons butter, unsalted
  (I use Spanish onions)
teaspoon ground nutmeg
cups heavy cream, organic
cup pork rind breadcrumbs or low carb bread crumbs


    1. Heat oven to 375°F. Peel eggplant and slice lengthwise into ½ thick slices. Sprinkle with salt and place in a colander for 15 minutes to drain.
    2. In a saucepan melt butter over medium heat. Add onion and garlic; cook 3-4 minutes until softened. Mix in nutmeg and cream; cook 1 minute.
    3. Rinse eggplant slices and pat dry. Arrange slices in 9×13 baking dish. Pour cream mixture over eggplant. Sprinkle evenly with breadcrumbs. Bake 45 minutes until the cream is thickened, browned and bubbly and the eggplant is tender.
    4. Enjoy!

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