Aubergine gratin

Aubergine gratin

1 h
Our delicious aubergine gratin recipe gives you the perfect oven-baked, rich, and flavourful dish. Layers of aubergine and courgette pair beautifully with a robust tomato sauce and a velvety cheese sauce. Topped with salty white cheese and golden, crunchy sourdough cubes, it is an explosion of flavours and textures − delicious, both served as a main course and a side dish.


  • Slice aubergines and place the slices on a plate. Season with salt and leave for about 30 minutes.
Tomato sauce
  • Peel and chop onions and garlic. Sauté in butter & rapeseed oil in a frying pan.
  • Add oregano and chopped tomatoes. Let simmer under a lid for about 30 minutes.
Cheese sauce
  • Whisk milk, flour, and butter & rapeseed oil in a saucepan. Bring to a boil and let simmer for 3-5 minutes.
  • Remove from the heat and whisk in egg yolks and grated cheese. Season with salt and pepper to taste.
  • Preheat the oven to 225°C (conventional oven).
  • Slice the courgette and pat the aubergine slices dry. Layer courgette, aubergine, tomato sauce, cheese sauce, and half of the white cheese cubes in a baking dish or gratin dish.
  • Cut sourdough bread into cubes and mix with butter & rapeseed oil, then sprinkle over the gratin.
  • Bake in the middle of the oven for about 30 minutes. Let it rest for 10 minutes.
  • Garnish with remaining white cheese, chilli flakes, and chives and serve.

If you want a more pronounced crunch on top, consider broiling the gratin for the last 2-3 minutes of the baking time. Watch it closely so it does not burn but only crisps up.


White cheese cubes in oil with herbs and spices
265 g
Sourdough bread
2 slices
Butter & rapeseed oil
2 tbsp
Fresh chives, chopped
1 tbsp
Chilli flakes
½ tsp
Tomato sauce
Butter & rapeseed oil
3 tbsp
Yellow onions
Garlic cloves
Dried oregano
½ tsp
Chopped tomatoes
2 cans
Cheese sauce
Butter & rapeseed oil
2 tbsp
Arla Cravendale Whole milk
400 ml
Wheat flour
4 tbsp
Egg yolks
Grated cheese for gratin
250 g

Enjoy our aubergine gratin with white cheese

A gratin is an irresistibly cheesy and rich dish full of good flavours. Our aubergine gratin recipe layers succulent slices of aubergine and courgette with a robust tomato sauce and a velvety cheese sauce, baked to a luxuriously creamy result. On top, white cheese, cubed and marinated in oil with herbs and spices, infuses the dish with a delightful, aromatic complexity. Its subtle sourness and saltiness elevate the flavours, complementing the richness of the tomato and cheese sauces. Finished with golden, crunchy sourdough cubes, this gratin achieves the perfect balance of textures, from the creamy softness of the sauces to the crispness of the bread.

Indulge in tender layers of aubergine, courgette, and sauces

The vegetables in tomato and cheese sauces create a delightful interplay of flavour and texture. Courgette, with its mild, slightly sweet flavour, adds a tender but firm texture that contrasts nicely with the richer, more robust aubergine that bakes to a deliciously soft and absorbent texture, perfect for soaking up the flavours of the sauces and herbs. The courgette and aubergine are enveloped in a luscious medley of tomatoes seasoned with aromatic herbs and spices.

The cheese sauce binds it all together and adds that final layer of irresistible creamy and cheesy goodness. The delightful blend of melted cheese and rich egg yolk, mixed on the base of a classic roux, makes for a luxurious, velvety layer that harmoniously binds the vegetables together. As it bakes, the cheese sauce thickens slightly, and you get a gratin layered with sumptuous tomato, cheese, and flavourful aubergine and courgette.

Delicious sourdough crunch

The sourdough cubes on top turn golden brown and delightfully crispy on the upper surface while the parts of the cubes touching the tomato and cheese sauces soften, absorbing the rich flavours beneath. You get the best texture and flavour by using leftover sourdough bread. Stale bread like this is typically drier, so it absorbs the flavours and crisps up more easily during baking. This crispy topping offers a delicious contrast to the creamy, saucy vegetable layers beneath.

If you want to see other recipes with leftover bread, explore our wide selection of recipes such as cheesy bread au gratin, classic homemade croutons, tahini avocado toast with paprika, and mushroom bruschetta with parmesan and olives.

Serve as a main dish or a hearty side

This gratin is ideal for a complete meal as well as a side dish. Serve it as a main course for four people or as a side dish for six people with grilled meat, roasted fish, or pasta dishes.

The creamy, cheesy, and rich nature of the gratin goes well with grilled chicken, lamb, or beef. A simply seasoned roasted fish, such as salmon or seabass, will balance the richness and still allow the bold flavours of the gratin to shine. Simple pasta dishes, especially with a light olive oil or tomato base, can be a nice contrast to the depth of flavour without overshadowing it. If you have more sourdough bread left, grill or toast it until crunchy and serve it on the side of the gratin.

Add your own touch

Adding other vegetables to give the gratin more flavour and vary the textures is easy. Make a layer of thin potato slices or tomato slices. Potatoes contribute a comforting, earthy depth and a firm bite, while tomatoes introduce a juicy freshness and slight acidity, balancing the richness of the gratin and highlighting the tomato-based sauce.

Add fresh herbs to complement the flavours in the gratin. Thyme adds a subtle earthiness, while basil offers a sweet, peppery lift, enhancing the natural tomato flavours. Rosemary introduces a piney aroma and a hint of lemon-pine flavour, deepening the richness and complexity of the gratin. With its slightly bitter and fresh taste, parsley cuts through the richness, adding freshness and colour.