Nasu Gratin (Japanese Eggplant Gratin)

Enjoy a delicious combination of creamy textures and rich flavors of Nasu Gratin.  Nasu is the Japanese term for eggplant. This dish features layers of tender eggplant, juicy tomatoes, and seasoned pork, making it both satisfying and nutritious. It’s an excellent comfort meal for busy weeknights or a cozy weekend dinner. You can easily prepare this recipe in a toaster oven, which saves energy and simplifies the cooking process.

Why You’ll Love This Recipe

Nasu Gratin not only brings warmth and comfort to the table but also offers several health benefits. Eggplants are rich in antioxidants, especially nasunin, which supports brain health and has anti-inflammatory properties. Tomatoes contribute a good amount of vitamins A and C, enhancing the immune system, while pork is a good source of protein. With just a modest amount of melting cheese, this gratin provides a delicious creaminess without overpowering the natural flavors of the ingredients.

Here is how to make this Nasu Gratin?

First, we gather all the ingredients.  Here is what you need:

• Japanese eggplants
• ground pork (or substitute with ground beef or chicken)
• tomatoes
• onions
•  melting cheese (mozzarella or Gruyère)
•  nutmeg
• salt and pepper
• Salad oil and butter

Prepare the Eggplants and Tomatoes

Slice the eggplant into rounds, then soak in salted water for 10 minutes to remove bitterness. Pat dry with a cloth. Slice the tomatoes into half-moon shapes.  I like to keep the seeds but you can remove the seeds for a cleaner taste and texture.  The slightly tangy taste of tomatoes balances the richness of meat and cheese. 

Cook the  Eggplant and Pork

Heat a pan with salad oil and fry the eggplant slices over medium heat until lightly browned. Set aside. Heat a bit of oil in the same pan and sauté the chopped onion for 2 minutes until soft. Add ground pork, seasoning with salt, pepper, and a pinch of nutmeg, and cook until browned.   In this recipe, I used ground pork, but you can use other meat like chicken, beef, or a combination of pork and beef commonly available in Japan.

Assemble the Gratin

Spread butter into your gratin dish and add the pork mixture at the base. Then, layer the eggplant and tomato slices alternately on top.  Season with salt and pepper. Sprinkle generously with melting cheese. I like to use Mozzarella cheese in this recipe, but you can substitute it with other melting cheeses like Gruyere or Emmental.  

Bake

Place in a toaster oven and bake for 12-15 minutes, or until the cheese is golden and bubbly. If using a conventional oven, preheat it to 220°C and bake for 15-18 minutes.

Ingredient Alternatives

• Cheese:  You can use Gruyere or Emmental melting cheese as a substitute. 
• Meat: Replace pork with ground chicken or beef or try mushrooms for a vegetarian version.

Serving Suggestions

Serve Nasu Gratin with mixed greens or crusty bread to balance its richness. A light miso soup also pairs well, creating a comforting Japanese meal.

FAQs

Q: Can I prepare this recipe in advance?
A: Yes! You can assemble the layers and refrigerate them for up to a day. Simply add the cheese and bake when ready to serve.

Q: What type of cheese works best?
A: Mozzarella provides a stretchy texture, while Gruyère or Emmental gives a nutty depth. For a richer flavor, try a mix.

Q: Can I make this recipe vegetarian?
A: Absolutely! Replace the pork with extra eggplant slices or use mushrooms for a hearty meat-free option.

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Nasu Gratin (Japanese Eggplant Gratin

Preparation Time: 15 minutes
Cooking Time: 25 minutes
Servings: 4
Calories per serving: 320 kcal
Cuisine: Japanese
Category: Gratin
Author: Mitsukai
Keywords: gratin, eggplant

Savory Japanese eggplant gratin with pork, tomatoes, and melted cheese. Easy to make and toaster-oven friendly for a cozy, healthy meal.

Ingredients

• 5 Japanese eggplants
• 400g ground pork
• 2 large tomatoes
• 1 small onion, finely chopped
• 70g melting cheese
• a pinch of nutmeg
• salad oil and butter
• salt and pepper, to taste

Instructions

1. Slice the eggplants into rounds and soak in salted water to remove bitterness for 10 minutes. Pat dry with a cloth or paper towel. Heat a pan with a salad oil and fry the eggplant over medium heat until lightly browned. Set aside.
2. Slice the tomatoes into half-moon shapes and remove the seeds.
3. In the same pan, heat a bit of oil and saute the chopped onion for 2 minutes until soft. Add ground pork, season with salt, pepper, and nutmeg, and cook until browned.
4. Butter the gratin dish and spread the pork mixture at the base then layer the eggplant and tomatoes alternately on top.  Season with salt and pepper. Sprinkle with melting cheese.
5. Place in a toaster oven for 12-15 minutes or until cheese is golden and bubbly. If using a conventional oven, preheat it to 220°C and bake for 15-18 minutes.

Nutrition Analysis

Calories 320kcal | Protein 18g | Carbohydrates 12g | Fat 22g | Fiber 4g