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Weeknight Eggplant Gratin with Herbed Creme Fraiche

Eggplant Gratin with Herbs and Creme Fraiche

Meaty eggplant slices are layered with sauce to create a rich and flavor-packed dish that is easy to make and only uses one skillet.
Course Dinner
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 -6
Author Jen Seislove


  • 2-3 medium to large eggplants sliced 1/2″ thick
  • salt & pepper
  • olive oil
  • 1 32 ounce jar of tomato sauce like Rao's marinara
  • 1 tbsp fresh thyme finely chopped
  • 3 tbsp fresh chives finely sliced
  • 3 tbsp fresh parsley finely chopped
  • 12 ounce container of creme fraiche
  • 1/2 cup grated parmesan cheese


  1. Preheat oven to 375 degrees.
  2. Brush eggplant slices with olive oil and season with salt and pepper.
  3. Heat a large cast iron skillet over medium-high heat.
  4. Working in small batches, fry eggplant slices until golden on both sides.
  5. In a small saucepan, bring creme fraiche to a simmer over medium heat. Stir often and reduce to about 1 cup.
  6. Stir in half of the parmesan and all of the herbs.
  7. Place your first layer of eggplant slices in the skillet and pour tomato sauce over the top. Sprinkle on a little parmesan.
  8. Make two more layers of eggplant, sauce and parmesan.
  9. Ladle the creme fraiche mixture over the top and sprinkle with any remaining parmesan.
  10. Bake uncovered until golden brown and bubbling, about 20-25 minutes.
  11. Let rest before slicing and serving.

Recipe Notes

This dish is tasty at room temperature too.
If you don't have a cast iron skillet, make your layers in a casserole dish.