As the sun sets over the enchanting landscapes of Provence, the air fills with the rich aroma of summer gardens. My mouth waters at the thought of a homemade Eggplant Tomato Gratin, a beautiful medley of tender roasted eggplant, vibrant tomato sauce, and decadent cheese. This vegetarian delight is not only healthy and low-carb but also a splendid way to showcase the bounty of summer produce. The best part? You can whip it up in no time, making it a perfect dish for family dinners or casual gatherings. With layers of flavor and textures that melt in your mouth, I can’t help but wonder—are you ready to savor the essence of summer with me?
Why is Eggplant Tomato Gratin a Must-Try?
Flavor Explosion: This dish combines tender roasted eggplant with a vibrant tomato sauce and rich cheeses, ensuring every bite is packed with flavor.
Quick & Easy: Preparing this gratin is a hassle-free experience that anyone can tackle, making it ideal for weeknight dinners or styling impressively for guests.
Seasonal Delight: Utilizing summer produce like fresh tomatoes and basil elevates this dish, highlighting vibrant, seasonal ingredients.
Versatile Dish: Serve it as a main or side, and feel free to make it vegan by swapping out the cheeses. You can even pair it with a refreshing salad or Pan Meatballs Tomato for a complete meal!
Crowd-Pleasing Comfort: With its bubbling, golden top and satisfyingly layered textures, this gratin is bound to gather compliments around the table!
Eggplant Tomato Gratin Ingredients
For the Gratin
• Eggplants (2 lbs) – The star of the dish providing bulk and rich texture; no need to peel as the skin adds nutrition.
• Salt (3 tsp) – Essential for seasoning and helps draw out moisture from the eggplants, reducing bitterness.
• Extra-Virgin Olive Oil (½ cup) – Adds depth and richness; can be swapped with another oil if desired.
• Garlic (3 cloves) – Fresh garlic is key for robust flavor; use minced instead of powder for the best results.
• Onion (1, peeled and finely chopped) – Adds a hint of sweetness; shallots can be substituted for a milder taste.
For the Tomato Sauce
• Canned Diced Tomatoes (1 can, 28 fl. oz) – This forms the sauce’s base. During summer, fresh tomatoes shine better when in season.
• Fresh Basil (2-3 leaves, chopped) – Contributes an aromatic warmth; dried basil can be used in a pinch.
• Herbs de Provence (1 tbsp + extra for topping) – A must for authentic flavor; if unavailable, Italian seasoning can be an alternative.
• Freshly Ground Black Pepper (½ tsp) – Enhances overall flavor; opt for freshly ground for the best taste.
For the Cheesy Topping
• Parmesan Cheese (¼ cup, grated) – Provides a savory, nutty element; nutritional yeast serves as a great vegan substitute.
• Mozzarella Cheese (½ – ¾ cup, grated) – Adds creaminess and binds the gratin; consider omitting or using a non-dairy melting cheese.
• Bread Crumbs (1 tbsp) – Creates a lovely crispy topping; gluten-free bread crumbs work if needed.
This Eggplant Tomato Gratin is an exquisite way to embark on a flavorful summer culinary journey that celebrates fresh produce and simple, comforting cooking.
Step‑by‑Step Instructions for Eggplant Tomato Gratin
Step 1: Sweat the Eggplants
Begin by slicing the eggplants into ¼-inch thick rounds. Layer them on a flat surface, sprinkling each layer with salt, about 3 teaspoons in total. Allow these salted eggplant slices to sit for 45 minutes to an hour; this process helps draw out excess moisture and bitterness. Once the time is up, pat the slices dry with paper towels to prepare them for cooking.
Step 2: Pan-fry the Eggplants
In a large skillet, heat ½ cup of extra-virgin olive oil over medium heat. Add the salted eggplant slices in batches, cooking each side for about 2 minutes until they are softened and lightly golden. Use tongs to flip them easily and avoid overcrowding the pan. Transfer the cooked slices to a plate lined with paper towels to absorb any excess oil.
Step 3: Make the Tomato Sauce
In a saucepan, pour in a tablespoon of olive oil and warm it over medium heat. Add the finely chopped onion and minced garlic, sautéing for 5 minutes until they become translucent and aromatic. Next, stir in the 28-ounce can of diced tomatoes, along with 2-3 chopped basil leaves, 1 tablespoon of Herbs de Provence, freshly ground black pepper, and a pinch of salt. Allow this mixture to simmer for 20 minutes until the sauce thickens and the flavors meld beautifully.
Step 4: Assemble the Gratin
Preheat your oven to 350°F (180°C) to prepare for baking. Grease a baking dish with crushed garlic and a drizzle of olive oil for added flavor. Begin layering by placing one-third of the cooked eggplant slices in the dish, followed by one-third of the prepared tomato sauce and a sprinkling of Parmesan and mozzarella cheeses. Repeat the layers, finishing with the remaining tomato sauce, cheeses, and top with a tablespoon of breadcrumbs for a crispy finish.
Step 5: Bake
Carefully place the assembled Eggplant Tomato Gratin into the preheated oven and bake for 40 minutes. The top should be bubbling and golden when done. For an extra crispy top, use the broiler function for an additional 2 minutes, but keep a close eye to prevent burning. Once out of the oven, let the gratin cool for about 15 minutes before serving, allowing the flavors to settle and making it easier to slice.
Expert Tips for Eggplant Tomato Gratin
-
Proper Layering: Ensure you layer the eggplant, sauce, and cheese evenly. This allows for even cooking and flavor distribution, making each bite a delightful experience.
-
Avoid Wateriness: Always sweat the eggplants before cooking. This step is crucial in preventing a soupy texture in your Eggplant Tomato Gratin.
-
Cheese Alternatives: Feel free to use your favorite cheeses or experiment with dairy-free options. Keep in mind that different cheeses melt differently; aim for a blend that browns well.
-
Baking Time: Keep an eye on the gratin towards the end of baking. Broiling for a couple of minutes adds a perfect golden top—just don’t let it burn!
-
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 4-5 days. Reheat gently in the oven to maintain the gratin’s delightful textures.
How to Store and Freeze Eggplant Tomato Gratin
Room Temperature: Keep the Eggplant Tomato Gratin at room temperature for no more than 2 hours to ensure food safety, especially during warm summer gatherings.
Fridge: Store any leftovers in an airtight container in the refrigerator for up to 4-5 days. Make sure it cools completely before sealing to maintain the best flavor and texture.
Freezer: For longer storage, freeze the gratin in an airtight container for up to 3 months. Allow it to cool completely, then wrap tightly before freezing to prevent freezer burn.
Reheating: To enjoy the leftovers, reheat in the oven at 350°F (180°C) for about 20 minutes until warmed through, ensuring the gratin retains its delightful texture.
Eggplant Tomato Gratin Variations & Substitutions
Feel free to let your culinary creativity shine as you personalize this delightful Eggplant Tomato Gratin with these tasty variations!
-
Cheese Swap: Replace Parmesan or mozzarella with goat cheese for a tangy twist or try nutritional yeast for a vegan alternative.
-
Veggie Boost: Add sautéed bell peppers or zucchini for extra color and nutrition. These summer favorites pair beautifully with eggplant and enhance the overall flavor.
-
Herb Variation: Experiment with different herbs—try parsley, thyme, or even a dash of oregano if you’re out of Herbs de Provence. Fresh herbs can elevate the dish in surprising ways!
-
Air Fryer Method: Skip the oiliness by using an air fryer for the eggplant slices. This technique promotes a deliciously crispy texture without excess fat.
-
Spicy Kick: For those who enjoy heat, sprinkle in some red pepper flakes or diced jalapeños into the sauce. This adds an exciting layer of spice that will wake up your palate.
-
Gluten-Free Option: Simply substitute regular breadcrumbs with gluten-free breadcrumbs for a delightful crispy topping that everyone can enjoy.
-
Layering Twist: Instead of only layering cheese, try adding a layer of spinach or kale between the eggplant and tomato sauce. It’s a sneakily nutritious addition!
-
Quick Serve: If you’re short on time, prepare a simplified version by skipping the sweating and pan-frying steps. Simply layer the eggplants directly with the sauce and bake—it’s still delicious!
These variations not only personalize your gratin but also can turn it into a wholesome meal catered to your guests’ preferences. Enjoy blending flavors and creating your own version, and consider pairing it with a side of Pan Meatballs Tomato for a complete culinary experience!
What to Serve with Provencal Eggplant Tomato Gratin
As you plan your meal, consider pairing dishes that will elevate the comforting flavors of this vibrant eggplant and tomato bake.
-
Crispy Garlic Bread: The crunch of toasted bread brings a delightful texture, perfect for scooping up cheesy layers and sauce.
-
Arugula Salad: With its peppery notes and fresh lemon dressing, this salad adds a refreshing contrast to the rich gratin, balancing the meal beautifully.
-
Roasted Vegetables: Seasonal mixed vegetables like zucchini, bell peppers, and cherry tomatoes roast up sweet and caramelized, providing additional color and flavor to your table.
-
Chilled White Wine: A crisp Sauvignon Blanc or a light Rosé pairs wonderfully, echoing the essence of Provence while enhancing the dish’s flavors.
-
Quinoa Pilaf: Serve a light, fluffy quinoa salad mixed with herbs, nuts, and a touch of lemon for a wholesome side that’ll complement the gratin without overshadowing it.
-
Herb-Infused Couscous: Fluffy couscous with hints of mint or parsley ties in the herbal notes of your dish while adding a delicate texture that feels inviting.
-
Tzatziki Dip: This cool, yogurt-based sauce with cucumbers offers a refreshing dip that acts as a perfect counterpoint to the gratin’s warm, rich flavor.
-
Lemon Sorbet: For dessert, a light and zesty lemon sorbet cleanses the palate after the hearty gratin, leaving a bright finish to your meal.
Make Ahead Options
These Eggplant Tomato Gratin layers are a dream for busy home cooks looking to save time during the week! You can prepare the entire dish up to 24 hours in advance, allowing the flavors to develop beautifully. Start by sweating and pan-frying the eggplant slices, then make the tomato sauce and layer it all in a greased baking dish. Cover tightly with plastic wrap and refrigerate until you’re ready to bake. When it’s time to serve, simply pop it into a preheated oven for 40 minutes, with a final 2 minutes under the broiler for that perfect golden top! This way, you enjoy a delightful and hearty meal without the hassle of last-minute cooking.
Eggplant Tomato Gratin Recipe FAQs
How do I select ripe eggplants for this recipe?
Absolutely! Look for eggplants that feel heavy for their size and have smooth, shiny skin. You want to avoid any that have dark spots all over or feel too soft to the touch, as these can indicate overripeness. A perfect eggplant should yield slightly when pressed, but still feel firm.
What’s the best way to store leftovers of Eggplant Tomato Gratin?
I recommend placing any leftover gratin in an airtight container. It can be kept in the refrigerator for up to 4-5 days. Always allow it to cool fully before sealing the container, as this will help maintain its delicious flavor and texture.
Can I freeze Eggplant Tomato Gratin?
Absolutely! To freeze, allow the gratin to cool completely, then transfer it to an airtight container. It should be good for up to 3 months. For best results, wrap the dish tightly in plastic wrap before placing it in a freezer bag to prevent freezer burn. When you’re ready to enjoy it, just thaw in the fridge overnight and reheat as mentioned.
What if my Eggplant Tomato Gratin turns out watery?
The most common culprit for a watery gratin is not sweating the eggplants properly. Remember, sweating helps draw out excess moisture and bitterness. If things do get soggy, try cooking it a little longer uncovered to evaporate the liquid and firm it up.
Are there any allergens I should be concerned about?
Always check with your guests if they have certain allergies, particularly to dairy or gluten. You can easily substitute cheese with nutritional yeast or non-dairy cheese alternatives and use gluten-free bread crumbs for topping to accommodate dietary needs.
How can I reheat the Eggplant Tomato Gratin without ruining its texture?
To reheat your gratin while preserving its lovely texture, preheat your oven to 350°F (180°C) and place the gratin inside for about 20 minutes. This gentle warmth helps revive the layers without making them too dry or rubbery. If possible, cover it with foil during reheating to maintain moisture.
Eggplant Tomato Gratin: A Comforting Summer Veggie Bake
Ingredients
Equipment
Method
- Begin by slicing the eggplants into ¼-inch thick rounds. Layer them on a flat surface, sprinkling each layer with salt. Allow these salted eggplant slices to sit for 45 minutes to an hour.
- In a large skillet, heat ½ cup of extra-virgin olive oil over medium heat. Add the salted eggplant slices in batches, cooking each side for about 2 minutes until softened.
- In a saucepan, pour in a tablespoon of olive oil and warm it over medium heat. Add the finely chopped onion and minced garlic, sautéing for 5 minutes until translucent. Stir in the diced tomatoes, basil, herbs de Provence, black pepper, and a pinch of salt. Allow to simmer for 20 minutes.
- Preheat your oven to 350°F (180°C). Grease a baking dish, layer one-third of the cooked eggplant slices, followed by one-third of the tomato sauce and a sprinkling of cheeses. Repeat the layers, finishing with remaining tomato sauce, cheeses, and top with breadcrumbs.
- Bake the Eggplant Tomato Gratin for 40 minutes. Optionally broil for an additional 2 minutes for a crispy top. Let it cool for 15 minutes before serving.
Leave a Reply