Cheese-Baked Eggplant Gratin (芝士焗茄子)
芝士焗茄子 · zhī shi jú qié zi
This belongs to the Hong Kong-style cha chaan teng tradition, where Western dishes get rewritten with whatever is local and cheap: cheese over anything, baked in a dish that arrives at the table still bubbling. Eggplant is a natural victim — it already collapses into something almost creamy. Done right the layer of cheese should stretch when you lift the spoon, and there should be tomato underneath keeping it honest.
Recipe author: HǎoWèi Test Kitchen
Home-cooking research team
Reviewed by HǎoWèi editorial team · Last updated 2026-08-29
Ingredients
- eggplant (globe or Asian)茄子（圆茄或长茄）🛒 local2 medium (about 600 g)
- mozzarella, shredded马苏里拉芝士碎🛒 local120 g
- Parmesan, finely grated帕玛森芝士粉🛒 local30 g
- ripe tomatoes, diced番茄切丁🛒 local3 medium (about 350 g)
- garlic, minced蒜末🛒 local3 cloves
- onion, finely diced洋葱丁🛒 local1/2 medium
- olive oil橄榄油🛒 local3 tbsp
- tomato paste番茄膏🛒 local1 tbsp
- dried Italian herbs (or dried oregano)意大利混合香草（或牛至）🛒 local1 tsp
- salt and black pepper盐与黑胡椒🛒 localto taste
ripe tomatoes, diced: Substitute: one 400 g can of whole peeled tomatoes, crushed by hand.
🌶️ Adjust to your taste
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Spice level
Saltiness
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Instructions
1Slice the eggplant into 1 cm rounds. Sprinkle both sides with 1/2 tsp salt and leave 15 minutes in a colander, then pat completely dry.
盐渍脱水
🔍 Look for 15 分钟 · 15 minutesVisual: 两面都渗出密集水珠；切片明显变软Water beads collect on both faces; slices become noticeably floppy
You know it's right when: 切片像皮革一样能弯，不再回弹Slices bend like leather instead of springing back
Skip this and you bake watery eggplant. Salt is the only reliable way to pull the water out.
2Heat the oven to 220°C / 425°F. Brush the rounds with 2 tbsp olive oil on both sides and roast on a tray 12 minutes, until the tops are golden.
烤软茄片
🔍 Look for High heat 12 分钟 · 12 minutesVisual: 表面起泡上色；边缘略微收缩并与外皮分离Surfaces blister and brown; edges shrink slightly and pull away from the skin
You know it's right when: 叉子能轻松穿透，中间没有夹生的白芯The flesh yields completely to a fork with no white resistance
3Meanwhile make the sauce: heat 1 tbsp olive oil in a pan, add onion and cook 3 minutes until translucent, then garlic for 30 seconds.
炒软洋葱
🔍 Look for 3 分钟 + 30 秒 · 3 minutes plus 30 secondsVisual: 洋葱变透明发亮；边缘没有上色Onion turns translucent and glossy; no browning on the edges
You know it's right when: 闻起来是甜的而不是冲的——生洋葱味消失It smells sweet rather than sharp — raw onion bite is gone
4Add tomato paste and cook 1 minute, then the diced tomatoes and herbs. Simmer uncovered 8 minutes until thickened and jammy. Season with salt and pepper.
熬浓番茄酱
🔍 Look for Medium-low 8 分钟 · 8 minutesVisual: 水分收干，酱汁能堆起来而不摊开；边缘开始析出油脂Liquid reduces and the sauce mounds instead of spreading; oil begins to separate at the edges
You know it's right when: 勺子划过锅底留下的沟槽能停住两秒A spoon dragged across the pan leaves a channel that holds for two seconds
5Layer in a baking dish: a third of the tomato sauce, half the eggplant, half the mozzarella; repeat. Finish with the remaining sauce and all the Parmesan.
分层码盘
🔍 Look forVisual: 从侧面能看到清晰分层；芝士铺满表面直到边缘Layers are distinct from the side; cheese covers the surface right to the edges
You know it's right when: 表面芝士层没有露出茄片No bare eggplant pokes through the top layer of cheese
6Bake at 200°C / 400°F for 15 minutes until the cheese is melted, bubbling and patched with brown spots. Rest 5 minutes before serving so it holds its shape.
高温焗烤
🔍 Look for High heat 15 分钟 + 静置 5 分钟 · 15 minutes plus 5 minutes restVisual: 芝士由浅白转金黄，并出现深色的鼓泡焦斑；边缘不断有气泡冒出Cheese goes from pale to golden with darker blistered patches; bubbles break at the edges
You know it's right when: 勺子从中心提起时能拉出芝士丝A spoon lifted from the center pulls a stretch of melted cheese
The 5-minute rest is not optional: straight from the oven it collapses into a puddle.
Tips
- · Salt, then dry, then roast — three steps that separate creamy eggplant from watery eggplant.
- · Grate your own mozzarella; pre-shredded cheese is coated in starch and won't melt smoothly.
- · Add a spoon of the sauce between layers, not just on top, or the middle will be bland.
- · No broiler? Turn the oven to its highest setting for the last 2 minutes to get the brown spots.
Sources & references
Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.
- Read our editorial policy
- Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
- USDA FoodData Central — ingredient nutrition and portion data
- Traditional Chinese family-kitchen practice and regional taste records
Common questions
How do I keep eggplant from soaking up all the oil?
Two tricks: salt the cut eggplant and let it sit 10–15 minutes, then squeeze out the water — this collapses the spongy structure that drinks oil. Or microwave or steam it briefly first so it's half-cooked before it hits the pan. Either way it stays creamy inside with far less grease.
Source: HǎoWèi vegetable guide
Can I reduce the salt/soy in this recipe?
Yes — soy sauce is the main sodium source. Use light soy at 2/3 amount and finish with salt only to taste. Rinse canned/doubanjiang components if possible. Note: reducing soy also reduces color; a drop of dark soy or a pinch of sugar can restore depth without salt.
Source: HǎoWèi diet guide
Why do you cook the aromatics (garlic/ginger) first on low heat?
Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.
Source: Chinese Cooking Demystified technique library
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