As I stood in my kitchen, the aroma of sizzling eggplant wafting through the air, I was instantly transported to the sun-kissed fields of Provence. That’s when I knew it was time to whip up my beloved Provencal Eggplant Tomato Gratin. This dish beautifully combines tender, golden layers of eggplant with rich tomato sauce and gooey cheese, making it an impeccable vegetarian delight. Not only is it wonderfully nutritious and low-carb, but it also showcases the best of summer produce with a minimal fuss. Whether you’re making it as a hearty dinner or a dazzling side dish, this gratin is sure to impress your family and friends. Curious about how to bring the taste of southern France into your own kitchen? Let’s dive into this incredible recipe that celebrates both flavor and the joys of home cooking!
Why is this Eggplant Tomato Gratin special?
Bright, Seasonal Produce: This dish shines with fresh vegetables that are at their peak during summer, making each bite vibrant and delicious.
Nutritious and Low-Carb: Packed with fiber and protein, it’s a guilt-free option that everyone can enjoy, perfect for vegetarian diets.
Effortlessly Delicious: With minimal prep and cooking time, this recipe is perfect for busy weeknights when you want something wholesome without a lot of hassle.
Crowd-Pleaser: Whether served as a main dish or a side, it’s sure to impress at dinner parties or family gatherings, making it a versatile addition to your meal rotation.
Fun Variations: Feel free to get creative! Add zucchini or bell peppers for an extra veggie boost, or switch up the cheeses for a different flavor profile.
Dive into this delightful Eggplant Tomato Gratin and discover why it has become a cherished favorite in my kitchen! If you’re looking for more vegetarian delights, check out my recipe for Pan Meatballs Tomato.
Eggplant Tomato Gratin Ingredients
For the Gratin
• Eggplants – Choose firm, fresh eggplants for the best texture; leaving the skin on adds crucial nutrition.
• Salt – Essential for sweating the eggplants, which helps reduce bitterness and moisture.
• Extra-Virgin Olive Oil – This enriches the dish and is perfect for frying; you can substitute with any cooking oil as needed.
• Garlic (cloves) – Adds a delightful flavor; feel free to use more for a stronger garlic taste.
• Onion – Sweetens the sauce, enhancing depth of flavor; yellow or white onion works best.
• Canned Diced Tomatoes – The crux of your sauce! Fresh tomatoes can be used if cooked down first for an alternative.
• Fresh Basil – Fresh basil elevates flavor and aroma; this is optional but recommended for added freshness.
• Herbs de Provence – Key for authentic flavor; Italian seasoning can substitute in a pinch.
• Black Pepper – Adjust according to your heat preference; it brings a gentle warmth to the dish.
• Parmesan Cheese – Adds a savory layer; feel free to swap for another hard cheese if desired.
• Mozzarella Cheese – Melts beautifully, holding everything together; can be replaced or omitted for dietary reasons.
• Bread Crumbs – For that delicious crunchy topping; crushed nuts are a great gluten-free alternative.
Enjoy making this Eggplant Tomato Gratin and savor the taste of homemade comfort!
Step‑by‑Step Instructions for Eggplant Tomato Gratin
Step 1: Sweating the Eggplants
Begin by slicing the eggplants into 1/4-inch thick rounds. Layer the slices on a clean kitchen towel or paper towels, sprinkling salt generously over them. Allow them to sit for 45 minutes to 1 hour. This process draws out moisture and bitterness, ensuring your Eggplant Tomato Gratin will have a tender and flavorful base.
Step 2: Pan-Frying the Eggplants
Once the eggplants have sweated, rinse the slices under cold water to remove excess salt and pat them dry with additional towels. In a large skillet, heat a few tablespoons of extra-virgin olive oil over medium heat. Fry the eggplant slices for about 2 minutes on each side, or until they are golden and softened. Transfer them to a plate once done, making sure they do not overlap.
Step 3: Preparing the Tomato Sauce
In a medium saucepan, heat 2 tablespoons of olive oil over medium-low heat. Add diced onions and minced garlic, sautéing until they are caramelized and fragrant, about 5-7 minutes. Stir in the canned diced tomatoes, fresh basil, Herbs de Provence, and black pepper. Allow the sauce to simmer gently for about 20 minutes until it thickens slightly, stirring occasionally.
Step 4: Assembling the Gratin
Preheat your oven to 350°F (180°C). Rub the bottom of a baking dish with a cut garlic clove and drizzle with olive oil. Begin layering the Eggplant Tomato Gratin by placing a layer of fried eggplant on the bottom, followed by a spoonful of tomato sauce and a sprinkle of parmesan and mozzarella cheese. Repeat the layering process until all ingredients are used, finishing with a layer of sauce, cheeses, and breadcrumbs on top.
Step 5: Baking the Gratin
Place the assembled gratin in the preheated oven and bake for approximately 40 minutes, or until the top is golden and bubbly. For a beautiful crust, switch to broil for the last 2 minutes, keeping a close eye to prevent burning. Once done, remove the gratin from the oven and let it cool for at least 15 minutes to set before slicing and serving.
Make Ahead Options
These Eggplant Tomato Gratins are perfect for meal prep and can help save time during your busy week! You can slice and sweat the eggplants, then pan-fry them up to 24 hours in advance, storing them in an airtight container in the refrigerator. Similarly, the tomato sauce can be prepared and kept for up to 3 days, allowing the flavors to meld beautifully. When you’re ready to serve, simply layer the ingredients in the baking dish, add the cheese and breadcrumbs, then bake as instructed. This way, you’ll enjoy an equally delicious dish with minimal effort, perfectly embracing the flavor of homemade comfort!
Eggplant Tomato Gratin Variations
Customize your Eggplant Tomato Gratin with delightful twists that will tantalize your taste buds!
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Cheese Swap: Replace mozzarella with Havarti or Gouda for a creamier texture and unique flavor profile.
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Protein Boost: Stir in cooked lentils or quinoa between layers for a hearty vegetarian protein punch. This addition makes the dish even more satisfying!
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Veggie Medley: Incorporate sliced zucchini or bell peppers for a colorful, nutritious variation. This not only enhances flavor but also adds vibrant colors to your dish.
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Gluten-Free Crunch: Substitute breadcrumbs with crushed nuts like almonds or walnuts for a gluten-free topping while adding extra crunch. They pair wonderfully with the soft eggplant layers!
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Heat Index: Add a pinch of red pepper flakes to your tomato sauce for a delightful kick! This touch of heat balances the creamy cheeses beautifully.
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Herb Infusion: Experiment with fresh oregano or thyme in place of Herbs de Provence for a refreshing twist. The aromatic herbs elevate the dish with Mediterranean flair.
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Tomato Twist: Use fire-roasted diced tomatoes instead of regular ones for a smoky flavor. This subtle change can make a big difference in the overall taste!
Feel free to explore these variations and discover new favorites. If you enjoy hearty and comforting dishes, you may also like my Pan Meatballs Tomato recipe!
How to Store and Freeze Eggplant Tomato Gratin
Fridge: Store cooled leftovers in an airtight container for up to 4-5 days. Ensure the lid is snug to keep the flavors intact.
Freezer: Freeze individual portions of the Eggplant Tomato Gratin in freezer-safe containers. It can last for up to 3 months; just remember to label them!
Reheating: For best results, reheat in the oven at 350°F (180°C) for about 20 minutes, or until warmed through. This helps revive the crunchy topping!
Make-Ahead Tips: You can prepare the gratin a day in advance; assemble and refrigerate, then bake just before serving for a hassle-free meal.
Expert Tips for Eggplant Tomato Gratin
• Slice Thinly: Ensure eggplant slices are no thicker than 1/4-inch; thicker pieces can become chewy and undercooked.
• Sweat It Out: Always let eggplants sweat for at least 45 minutes to draw out moisture and bitterness, enhancing the flavor of your Eggplant Tomato Gratin.
• Watch the Oil: Use enough olive oil when frying to achieve a golden color; too little can lead to dryness and sticking.
• Simmer the Sauce: If opting for store-bought sauce, simmer it on the stovetop to thicken it before layering, improving texture and flavor.
• Cool Before Serving: Let the gratin cool for at least 15 minutes after baking. This helps it set and makes slicing easier.
• Add Personal Touches: Experiment with vegetables like bell peppers or zucchini to create your version and elevate the taste of this classic dish.
What to Serve with Provencal Eggplant Tomato Gratin
Pairing delicious sides and drinks can elevate your Eggplant Tomato Gratin into a complete, unforgettable meal.
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Crusty French Bread: Perfect for soaking up the rich tomato sauce; its hearty texture complements the dish beautifully. Nothing beats the satisfaction of a piece of warm bread alongside a savory gratin!
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Mixed Green Salad: A refreshing salad with tangy vinaigrette adds crunch and balances the creamy layers. Consider mixing in some roasted nuts for added texture and flavor.
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Grilled Zucchini: The slightly charred flavor of grilled zucchini pairs wonderfully with the gratin’s cheesy richness. Plus, it enhances the summer vibe of your meal!
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Herbed Couscous: Light and fluffy couscous, tossed with fresh herbs, maintains a neutral flavor profile that allows the gratin to shine. It’s a delightful bite with an easy chew!
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Sauvignon Blanc: This crisp white wine, known for its bright acidity, cuts through the meltiness of the cheese, enhancing the overall meal experience. An ideal pairing for any elegant dinner!
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Chocolate Mousse: For dessert, a light chocolate mousse offers a perfect end to your feast. Its airy richness complements the savory and cheesy elements of the gratin beautifully, bringing the meal full circle.
Enjoy mixing and matching these pairings to create the perfect dining experience around your Eggplant Tomato Gratin!
Eggplant Tomato Gratin Recipe FAQs
What is the best way to choose ripe eggplants?
When selecting eggplants, look for firm, shiny skin with no dark spots or blemishes. The weight should feel substantial for its size, and the stem should be green and fresh. Avoid eggplants that feel soft or have wrinkled skin, as they may be overripe or past their prime.
How should I store leftovers of the Eggplant Tomato Gratin?
Store any cooled leftovers in an airtight container in the refrigerator for up to 4-5 days. Make sure the lid is tightly sealed to retain moisture and flavor. If possible, separate any layers with parchment paper to maintain texture.
Can I freeze Eggplant Tomato Gratin?
Absolutely! To freeze, cut the gratin into individual portions and place them in freezer-safe containers. Label with the date, and it will keep fresh for up to 3 months. To reheat, simply bake in a preheated oven at 350°F (180°C) for about 20-25 minutes or until heated through.
What if my eggplant comes out soggy?
If your Eggplant Tomato Gratin ends up soggy, it might be due to insufficient sweating of the eggplants or too much moisture in the sauce. To fix this, ensure you follow the sweating process by salting the eggplant and letting it rest for at least 45 minutes. If needed, drain any excess moisture from the tomato sauce before layering.
Is this dish suitable for people with food allergies?
If you have dietary restrictions or food allergies, you can modify the recipe! For a gluten-free version, replace the breadcrumbs with crushed nuts or gluten-free breadcrumbs. Use lactose-free cheese alternatives if you’re avoiding dairy. Always check ingredient labels to ensure they align with your dietary needs.
Can I make this gratin in advance?
Yes! You can prepare the Eggplant Tomato Gratin a day ahead by assembling all the ingredients and refrigerating it. Just cover the baking dish tightly with foil. When ready to serve, bake straight from the fridge at 350°F (180°C) for about 40 minutes or until bubbly and golden on top. This makes it a convenient and delicious option for busy weeknights!
Eggplant Tomato Gratin: A Deliciously Cheesy Summer Classic
Ingredients
Equipment
Method
- Slice the eggplants into 1/4-inch thick rounds, sprinkle salt generously, and let sit for 45 minutes to 1 hour to sweat out moisture and bitterness.
- Rinse eggplant slices under cold water, pat dry, and pan-fry in olive oil for about 2 minutes on each side until golden.
- In a saucepan, heat olive oil, sauté onions and garlic until caramelized, then stir in diced tomatoes, basil, Herbs de Provence, and black pepper. Simmer for about 20 minutes.
- Preheat oven to 350°F (180°C). Rub baking dish with cut garlic, drizzle with olive oil, and layer fried eggplant, sauce, and cheeses in the dish.
- Bake in preheated oven for about 40 minutes, or until golden and bubbly. Let cool for at least 15 minutes before serving.
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