Slice the eggplants into 1/2 inch thick (1cm) slices.
Brush the melted butter on both sides of the eggplant and place on parchment paper on a baking tray. Bake in oven at 200°C until golden.
In the meantime, slice the onion thinly then sautee on a medium heat. Season with salt and pepper.
Place a layer of baked eggplant slices in a dish, then half of the fried onions, mint, parsley and 2/3 of the feta cheese. Add a final layer of eggplant and the rest of the onion. Finish with additional feta cheese and grated cheese on top.
Pour over the cream and place the baking dish in the oven at 220°C for 30 minutes until the gratin is golden color and the cream bubbles.
You should salt the eggplant and wait 20–30 minutes until some liquid comes out. Then dry and fry. I think it’s easier to bake the eggplant in the oven. Variation: Make this gratin with squash or thinly sliced celery root instead, that you pre-bake in the oven in the same way.
Amount Per Serving
Calories 244Calories from Fat 189
% Daily Value*
Total Fat 21g32%
Saturated Fat 13g65%
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Total Carbohydrates 10g3%
Dietary Fiber 4g16%
* Percent Daily Values are based on a 2000 calorie diet.