Eggplant, Potato and Pepper Gratin

Before you move on, I promise you, this gratin is so worth making! My husband had a “meh” reaction when I told him this is what I was going to make one night for dinner.  But, once he tasted it, he LOVED it!  He’s my toughest critic, so take his word on this one. You can also mix and match the vegetables you use. For example, you can replace the mushrooms with zucchini.


  • 2 red skin potatoes, skins left on, washed, thinly sliced
  • 1 purple eggplant, skin left on, washed, thinly sliced in whole wheels
  • 2 peppers (Color of your choice. I used orange, just to add a little color), thinly sliced
  • 10 cremini mushrooms, sliced
  • ½ cup milk
  • 5 tablespoons olive oil
  • Plain bread crumbs
  • 1 tablespoon butter
  • MH Quick Tomato Sauce, or your favorite.  (I would not recommend using Prego and the like—it just tastes too sweet).
  • 1 cup mozzarella cheese
  • Salt and Pepper
  • Oregano


Preheat oven to 375 degrees

In a large baking dish (I would recommend ceramic or metal, but not glass), first layer potato so that it covers the bottom.  Pour the milk on top, and sprinkle with salt and pepper.  I added the milk because I felt it gave the gratin a “softer” flavor.  (This is the only time you will pour the milk.)

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