Eggplant Gratin with Ground Meat and Potatoes
Eggplant Gratin with Ground Meat and Potatoes is a medium French recipe that serves 6. 350 calories per serving. Recipe by La Cuisine de Lynoucha on YouTube.
Prep: 30 min | Cook: 70 min | Total: 1 hr 45 min
Cost: $13.30 total, $2.22 per serving
Ingredients
- 2 pcs Eggplants (peeled, sliced into rounds about 1 cm thick, then soaked for 15 min in salted water)
- 4 c. à soupe Olive oil (for the sauce and frying)
- 3 pcs Garlic cloves (minced)
- 1 pcs Onion (peeled and finely chopped)
- 2 c. à soupe Fresh parsley (chopped)
- 1 c. à soupe Fresh cilantro (chopped)
- 400 g Ground meat (beef or lamb) (thawed, crumbled)
- 400 g Canned tomato puree (no added salt)
- 1 c. à café Herbes de Provence (to flavor the sauce)
- 300 g Potatoes (frying type) (cut into 1.5 cm dice)
- 200 ml Heavy cream (at room temperature)
- 2 pcs Eggs (beaten)
- 50 g Grated Parmesan (finely grated)
- 50 g Grated Gruyère (finely grated)
- à goût Salt
- à goût Black pepper
Instructions
Prepare the meat sauce
Heat 2 tbsp olive oil in the sauté pan. Add the garlic, onion, parsley and cilantro, sauté until lightly golden. Add the ground meat, crumble and cook for 5‑6 min, stirring. Stir in the tomato puree, Herbes de Provence, season with salt and pepper, then simmer over medium heat for 10 min. Add the Provençal parsley at the end of cooking.
Time: PT15M
Temperature: medium
Prepare the vegetables
Peel the eggplants, cut into rounds about 1 cm thick. Place them in a large bowl of salted water and let drain for 15 min, then drain and pat dry on paper towels. Peel the potatoes and cut into 1.5 cm dice.
Time: PT15M
Fry the potato dice
Heat 2 tbsp olive oil in the frying pan. Add the potato dice and fry until golden, 8‑10 min, stirring regularly. Drain on paper towels.
Time: PT10M
Temperature: medium-high
Fry the eggplant rounds
In the same pan, add a drizzle of oil if needed. Fry the eggplant rounds 5 min per side until golden and slightly crisp. Drain on paper towels.
Time: PT10M
Temperature: medium-high
Prepare the cream mixture
In a bowl, whisk the heavy cream with the eggs, Parmesan, Gruyère, salt and pepper until a homogeneous mixture is obtained.
Time: PT5M
Assemble the gratin
In the gratin dish, lay a first layer of eggplant rounds, cover with the meat sauce, add the potato dice, repeat the operation (eggplant → sauce → potatoes) and finish with the cream mixture. Smooth the surface with a spatula.
Time: PT5M
Bake
Preheat the oven to 180°C. Bake the gratin for 35 min, or until the top is nicely golden and the centre is set.
Time: PT35M
Temperature: 180°C
Nutrition Facts
- Calories
- 350
- Protein
- 20 g
- Carbohydrates
- 30 g
- Fat
- 18 g
- Fiber
- 5 g
Dietary info: contains meat, gluten-free, low-calorie, high-fiber
Allergens: milk, egg
Ingredient Substitutions
- Instead of Eggplants: zucchini
- Instead of Olive oil: sunflower oil
- Instead of Ground meat (beef or lamb): ground turkey
- Instead of Canned tomato puree: crushed tomatoes
- Instead of Potatoes (frying type): sweet potatoes
- Instead of Heavy cream: whipping cream
- Instead of Grated Parmesan: pecorino
- Instead of Grated Gruyère: emmental
Equipment Needed
- Sauté pan or large skillet
- Frying pan
- Gratin dish (ceramic or glass)
- Mixing bowl
- Whisk
- Chef's knife
- Cutting board
- Colander or slotted spoon (optional)
- Paper towels (optional)
- Oven
Critical Steps — Do Not Skip
- Sauce cooking: let it reduce to avoid a too liquid gratin.
- Frying the eggplants: dry them properly before plunging into hot oil.
- Assembly: respect the order of layers for a balanced texture.
Chef Tips from the Video
- Use extra‑virgin olive oil for the sauce to add a fruity note.
- Sprinkle a mixture of Parmesan and breadcrumbs on top for an ultra‑crunchy crust.
- Serve with a lemony green salad to balance the richness of the gratin.
Troubleshooting
The gratin is too watery after cooking.
Extend cooking by 5‑10 min, cover with aluminum foil if the top browns too quickly.
The eggplants remain bitter.
Extend the soaking in salted water to 30 min or add a pinch of sugar to the water.
The cream mixture separates.
Whisk vigorously and add the cream gradually; if needed, temper the eggs with a little hot sauce before incorporating them.
Storage
Refrigerator: Store the uncooked gratin in an airtight container for 24 h. Once cooked, keep in the refrigerator for up to 3 days.
Freezer: The cooked gratin freezes for 2 months. Thaw in the refrigerator before reheating in the oven.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce the day before and gently reheat before assembling.
- The cream mixture can be prepared ahead and kept in the refrigerator for 12 h.
- The gratin can be assembled, covered and refrigerated for 24 h before baking.
Last updated: August 20, 2026
