Side Dishes

Eggplant & Tomato Mozzarella Gratin

Name: Eggplant & Tomato Mozzarella Gratin
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Korean
Ingredients: 80 g Eggplant; 10 g Olive oil; 0.5 g Salt; 40 g Tomato; 30 g Mozzarella cheese; 20 g Tomato sauce; 40 g Tomato; 20 g Enoki mushrooms; a pinch Ground black pepper

가지토마토구이

Long slices of pan-seared eggplant topped with tomato and mozzarella, baked in a pan and served with a chunky tomato sauce and peppered enoki. Mild mozzarella makes this dish satisfying while using very little sodium.

15mPrep

15mCook

2Servings

EasyLevel

🧺 Korean ingredients in this recipe

Korean MushroomsShiitake, enoki, king oyster and other everyday mushrooms 🛒 Shop on Amazon

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📝 Step-by-Step Instructions

Cut the eggplant into long, flat slices about 10 cm long.

Eggplant & Tomato Mozzarella Gratin — step 1

Heat a little olive oil in a pan and lightly cook the eggplant with the salt.

Eggplant & Tomato Mozzarella Gratin — step 2

Slice half of the tomato into flat rounds.

Eggplant & Tomato Mozzarella Gratin — step 3

Coarsely chop the other half.

Eggplant & Tomato Mozzarella Gratin — step 4

Stir the chopped tomato into the tomato sauce and simmer briefly.

Eggplant & Tomato Mozzarella Gratin — step 5

Top the eggplant with tomato slices and mozzarella and bake in the pan. Separately, sprinkle the enoki with pepper and grill lightly. Plate and spoon over the tomato sauce.

Eggplant & Tomato Mozzarella Gratin — step 6

📊 Nutrition Facts (per serving)

164.8Calories (kcal)

7.1 gCarbs

5.4 gProtein

12.7 gFat

171.2 mgSodium

Nutrition values are taken from the original recipe data and are approximate.

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Source: adapted from the recipe database of the Ministry of Food and Drug Safety of Korea (Food Safety Korea), used under the Korea Open Government License (KOGL) Type 1. English translation and editing by coo K food.