Name: Savory Eggplant Tomato Gratin: Healthy Summer Delight
Prep time: 45 min
Cook time: 40 min
Total time: 100 min
Ingredients: 2 large Eggplants (Wash well, do not peel.); 1 tbsp Salt (To draw moisture from eggplants.); 2 tbsp Extra-Virgin Olive Oil (For frying and greasing.); 4 cloves Garlic (Chopped for sauce and whole for rubbing dish.); 1 medium Onion (Sweet base flavor in the sauce.); 1 can Canned Diced Tomatoes (Substitute with fresh tomatoes in season.); 1 bunch Fresh Basil (Adds freshness.); 1 tbsp Herbs de Provence (Imparts signature French flavor.); 1 tsp Black Pepper (Basic seasoning.); 1 tsp Salt (Adjust to taste.); 1 cup Parmesan Cheese (Adds umami and saltiness.); 1 cup Mozzarella Cheese (Melts beautifully.); 1 cup Bread Crumbs (Optional for crispy topping.)

The rich, warm scent of summer produce wafts through my kitchen as I prepare to make a delightful Provencal Eggplant Tomato Gratin. This dish transports me straight to the sun-drenched fields of France, where fresh ingredients shine in simple yet satisfying ways. With its layers of tender eggplant, zesty tomato sauce, and oozy cheese, this gratin strikes the perfect balance between comfort and health. It’s a vegetarian masterpiece that’s not only easy to make but also a fantastic way to showcase seasonal vegetables. Plus, it’s gluten-free friendly if you leave out the breadcrumbs! Whether enjoyed as a vibrant main course or a hearty side, you’ll find this Eggplant Tomato Gratin to be a happy addition to your summer meals. Ready to savor a taste of Provence? Let’s dive into this flavorful journey together!

Why is Eggplant Tomato Gratin a Must-Try?

Vibrant, Fresh Flavors: This dish bursts with the richness of summer vegetables, revealing the best of the season.

Nutritious Appeal: Packed with fiber and antioxidants, it’s a guilt-free indulgence that satisfies cravings without compromising health.

Easy to Prepare: With simple steps, you can create a stunning centerpiece that impresses at any gathering, making it perfect for your next BBQ or family dinner!

Versatile Option: Enjoy it as a standalone main course or as a side to complement grilled meats or a fresh salad like Tomato Garlic Salad.

Easily Adaptable: Feel free to get creative! You can swap eggplant with zucchini, or experiment with different cheeses to suit your taste—try adding roasted bell peppers for an extra kick!

Comforting yet Light: This gratin is the best of both worlds, offering cozy flavors reminiscent of traditional comfort food while being light enough for warm-weather dining.

Eggplant Tomato Gratin Ingredients

• Dive into the flavors of summer!

Eggplants – The star of this dish; ensure to wash well and don’t peel, as the skin retains vital nutrients.
Salt – Draws moisture from eggplant to reduce bitterness; allow them to sweat for 45 minutes.
Extra-Virgin Olive Oil – Essential for frying eggplant slices and adding richness to the dish.
Garlic (4 cloves total) – Enhances flavor; use chopped in the sauce and whole for rubbing your dish for additional aroma.
Onion – Provides a sweet base flavor in the sauce; you can also use shallots for a milder taste.
Canned Diced Tomatoes – The main component of the sauce; substitute with fresh tomatoes when in season for a vibrant taste.
Fresh Basil – Adds a burst of freshness; dried basil can work as a quick substitute in a pinch.
Herbs de Provence – Imparts a signature French flavor; for simplicity, Italian seasoning may be used instead.
Black Pepper and Salt – Basic seasonings; adjust to your taste for a balanced flavor profile.
Parmesan Cheese – Adds delightful umami and saltiness; pecorino cheese can be an excellent substitute for a sharper taste.
Mozzarella Cheese – Melts beautifully and adds texture; feel free to omit or swap with lactose-free cheese for dietary needs.
Bread Crumbs – Optional, but they contribute to a crispy topping that makes the gratin even more enjoyable.

Get ready to create a mouthwatering Eggplant Tomato Gratin that’s both satisfying and healthy!

Step‑by‑Step Instructions for Eggplant Tomato Gratin

Step 1: Prepare Eggplants
Start by washing your eggplants thoroughly, then slice them into rounds no thicker than 1/4 inch. Lay the slices on a clean towel, sprinkling salt on both sides to draw out moisture and bitterness. Allow them to sweat for about 45 minutes, and once done, pat them dry with a paper towel to remove excess moisture.

Step 2: Fry Eggplants
In a large frying pan, heat 1 tablespoon of extra-virgin olive oil over medium heat. Once the oil is shimmering, add the eggplant slices in batches, ensuring they don’t overcrowd the pan. Fry each piece for about 2 minutes on each side until they are softened and golden brown. Transfer the cooked slices to a plate lined with paper towels to absorb any excess oil.

Step 3: Make Sauce
In a medium saucepan, heat another tablespoon of olive oil over medium heat. Add diced onions and chopped garlic, sautéing until they are soft and caramelized, about 5-7 minutes. Stir in the canned diced tomatoes, fresh basil, Herbs de Provence, and seasonings. Let the sauce simmer for 20 minutes, stirring occasionally until it thickens and the flavors meld beautifully.

Step 4: Assemble Gratin
Grease a baking dish by rubbing a whole garlic clove on its surface and adding a drizzle of olive oil. Begin layering the gratin by placing a layer of fried eggplant slices at the bottom, followed by a generous portion of the tomato sauce and a sprinkle of both Parmesan and mozzarella cheese. Repeat the layering until all ingredients are used, finishing with sauce on top and a sprinkle of breadcrumbs for texture.

Step 5: Bake
Preheat your oven to 350°F (180°C). Place your assembled Eggplant Tomato Gratin in the oven and bake for approximately 40 minutes. The top should become bubbly and golden, showcasing the delicious layers within. To achieve an extra crispy top, turn on the broiler for the last 2 minutes, keeping a close eye to avoid burning.

Step 6: Rest Before Serving
Once baking is complete, carefully remove the gratin from the oven. Allow it to cool for about 15 minutes to let the layers set and the flavors deepen. This will make serving easier and enhance the overall taste experience of your Eggplant Tomato Gratin.

Eggplant Tomato Gratin Variations

Feel free to get creative and make this delicious Eggplant Tomato Gratin your own—the possibilities are endless!

Zucchini Swap: Substitute eggplant with zucchini for a lighter, summery twist. Don’t forget to salt the slices and let them sweat too!
Cheesy Delight: Try using gouda or a lactose-free melty cheese instead of mozzarella for a different flavor experience. Both will melt beautifully into the dish.
Flavor Boost: Add roasted bell peppers or layers of sautéed mushrooms between the eggplant for extra depth and umami.
Herb Infusion: Experiment with other fresh herbs like thyme or oregano instead of Herbs de Provence to bring a different aromatic flair to the gratin.
Vegan Version: Use cashew cream or a plant-based cheese to create an entirely vegan Eggplant Tomato Gratin. It’s a heartwarming option that everyone can enjoy!
Extra Crunch: Top with a mix of breadcrumbs and crushed nuts for a delightful crunch. This adds a rich texture that complements the soft layers beautifully.
Heat it Up: Add a pinch of red pepper flakes or chopped jalapeños in your sauce for those who enjoy a little kick in their dish. You can easily tailor the heat to your preference!
Sweet and Savory: For a twist, incorporate a layer of caramelized onions or a hint of balsamic glaze to introduce a subtle sweetness that balances the dish perfectly.

Dive into this Eggplant Tomato Gratin adventure, and don’t forget to pair it with a fresh Tomato Garlic Salad or alongside a warm helping of Khoresh Bademjan for a satisfying meal that shines with summer vibrance!

Expert Tips for Eggplant Tomato Gratin

Cut Evenly: Ensure eggplant slices are uniform at 1/4 inch thick to promote even cooking; thicker slices may result in a chewy texture.
Sweating is Key: Don’t skip the sweating process, as it helps remove bitterness and excess water, ensuring your gratin is perfectly creamy, not runny.
Use Fresh Ingredients: Whenever possible, use fresh tomatoes and basil for a burst of flavor; rely on canned tomatoes as a convenient backup.
Crispy Topping: For a golden, crispy topping, sprinkle breadcrumbs generously before baking; avoid overcrowding the dish to maintain texture.
Make Ahead: This Eggplant Tomato Gratin can be prepared a day ahead, which allows the flavors to meld beautifully; simply reheat before serving.
Monitor Baking Time: Ovens vary, so keep an eye on the gratin during the last 10 minutes of baking to achieve that perfect golden brown finish.

How to Store and Freeze Eggplant Tomato Gratin

Fridge: Store any leftovers in an airtight container for up to 4-5 days. To reheat, simply place in a preheated oven at 350°F (180°C) for about 20 minutes, or until heated through.
Freezer: If you want to enjoy your Eggplant Tomato Gratin later, freeze individual portions after cooling completely. Wrap in plastic wrap and aluminum foil, or use a freezer-safe container, for up to 3 months.
Thawing: When you’re ready to enjoy it again, thaw overnight in the fridge before reheating in the oven for the best texture.
Reheating: Always reheat until piping hot throughout to enhance flavors and ensure a delightful eating experience!

Make Ahead Options

Preparing your Eggplant Tomato Gratin in advance is a fantastic way to save time on busy weeknights! You can sweat and fry the eggplant slices up to 24 hours ahead of time, placing them in an airtight container after they’ve cooled. The tomato sauce can also be made up to 3 days in advance; just let it cool completely before refrigerating. When you’re ready to assemble, layer the eggplant and sauce in your baking dish, top with cheese and breadcrumbs, and bake as directed. Just remember to let it rest before serving to enhance the flavors, ensuring your gratin is just as delicious as freshly made!

What to Serve with Provencal Eggplant Tomato Gratin

The hustle of summer evenings calls for a vibrant meal that delights the senses and brings loved ones together.

Crusty Sourdough Bread: Perfect for soaking up the rich tomato sauce, creating a rustic feel that enhances every bite.
Mixed Green Salad: A crunchy, fresh salad dressed in a light vinaigrette adds brightness and balances the gratin’s creamy texture.
Grilled Zucchini: The smoky flavor of grilled zucchini complements the dish beautifully, echoing the summer produce theme. Add a sprinkle of lemon zest for a bright twist!
Herbed Quinoa: This fluffy grain infused with fresh herbs provides a wholesome, nutty contrast, perfect for those seeking extra sustenance.
Roasted Garlic Mushrooms: These earthy mushrooms lend a savory depth that complements the dish’s flavors. Their caramelization pairs well with the gratin’s creaminess.
Chilled Rosé Wine: A glass of chilled rosé offers a refreshing, fruity sip that brightens the palate. It’s an ideal pairing for the rustic flavors of the dish.

Eggplant Tomato Gratin Recipe FAQs

How do I choose ripe eggplants?
Absolutely! When selecting eggplants, look for firm, smooth skin free of dark spots or blemishes. The skin should have a vibrant color that feels heavy for its size. Gently press the surface; if it springs back, you’re in for a fresh, tender eggplant!

How should I store leftovers of the gratin?
Very good question! Store your remaining Eggplant Tomato Gratin in an airtight container in the refrigerator for up to 4-5 days. When you’re ready to enjoy it again, just reheat it in a preheated oven at 350°F (180°C) for about 20 minutes, or until it’s warmed through.

Can I freeze Eggplant Tomato Gratin?
Yes, you can! To freeze, let the Eggplant Tomato Gratin cool completely after baking. Then, slice into individual portions and wrap each piece tightly in plastic wrap followed by aluminum foil, or place it in a freezer-safe container. It can be kept in the freezer for up to 3 months. When you’re ready to enjoy it, simply thaw in the fridge overnight before reheating.

What might cause my gratin to be watery?
If your Eggplant Tomato Gratin turns out watery, it could be due to insufficient sweating of the eggplants. Make sure to sprinkle them with salt and allow them to sit for at least 45 minutes before cooking, then thoroughly pat them dry. This process helps draw out moisture and prevents a soggy gratin.

Is this dish suitable for people with dairy allergies?
Absolutely! To make the Eggplant Tomato Gratin dairy-free, you can substitute the mozzarella and Parmesan cheese with plant-based, lactose-free cheese alternatives. There are several great options available that melt nicely, allowing you to enjoy this dish without the dairy.

Can I substitute different ingredients in this recipe?
Certainly! This Eggplant Tomato Gratin is wonderfully adaptable. You can swap eggplant for zucchini or summer squash for a lighter take. Feel free to experiment with different cheeses, like goat cheese for a tangy twist, or even try adding layers of roasted bell peppers or sautéed mushrooms for an exciting flavor variation!