Eggplant au Gratin

Preparation info

  • Difficulty


  • Yield:

    4 to 6


Appears in

Craig Claiborne's Southern Cooking

Craig Claiborne's Southern Cooking

By Craig Claiborne

Published 1987

  • About


  • 1 eggplant (about 1 pound)
  • Salt to taste, if desired
  • ½ pound fresh mushrooms
  • tablespoons butter
  • Juice of ½ lemon
  • tablespoons flour
  • ½ cup milk
  • ¼ cup heavy cream
  • Freshly ground pepper to taste
  • ¼ teaspoon nutmeg
  • Tabasco sauce to taste
  • 1 egg, lightly beaten
  • 2 tablespoons bread crumbs
  • 2 tablespoons Parmesan cheese


  • Preheat the oven to 425 degrees.
  • Peel the eggplant and cut the flesh into 1-inch cubes, more or less. Drop the cubes into boiling salted water and cook about 5 minutes, just until cooked. Drain well.
  • Meanwhile, slice the mushrooms. There should be about 2 cups. Heat 1 tablespoon butter in a skillet and add the mushroom slices. Sprinkle with salt and about 1 teaspoon lemon juice. Cook, stirring and tossing, until the mushrooms give up their juice. Continue cooking until the liquid evaporates. Set aside.
  • Melt tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk and cream, stirring rapidly with the whisk. When blended and smooth, add salt and pepper to taste, the remaining lemon juice, nutmeg, and Tabasco to taste. Stir in the mushrooms and eggplant. Stir in the egg. Spoon the mixture into a baking dish (an 8-inch pie plate works well). Sprinkle with a mixture of crumbs and cheese and dot with the remaining 1 tablespoon butter. Bake 30 to 40 minutes, and then brown under the broiler.