As I stood in my kitchen, a basket of summer-fresh eggplants beckoned me with their glossy purple allure, whispering promises of the delicious dishes to come. I couldn’t resist crafting a comforting Provencal Eggplant Tomato Gratin, a dish that showcases the vibrant flavors of Southern France while embracing a healthy, vegetarian twist. This Eggplant Tomato Gratin is not only a visual feast but also a satisfying low-carb option that can either shine as a side or take center stage as a tasty main dish. With its rich tomato sauce, creamy melted cheese, and the aromatic embrace of Herbs de Provence, it offers a simple yet incredibly delicious way to elevate your dining experience. Are you ready to dive into this comforting recipe that’s perfect for warm evenings and gatherings?
Why is this Gratin a Must-Try?
Deliciously Unique: This Eggplant Tomato Gratin boasts a distinct, flavorful profile with unbreaded, pan-fried eggplant that elevates traditional tastes.
Healthy Comfort Food: Savor all the comforting flavors without the guilt, thanks to its low-carb and vegetarian ingredients.
Effortless Preparation: Designed for simplicity, it requires just a few easy steps, making it perfect for weeknight dinners or entertaining guests.
Incredible Versatility: Pair it with a fresh green salad or crusty bread for a complete meal, or enjoy it as a delightful side dish alongside grilled meats.
Crowd-Pleasing Appeal: With rich layers of cheese and herbs, this dish will impress both vegetarians and meat lovers alike, ensuring everyone leaves satisfied.
For another delightful vegetarian option, check out Tomato Garlic Salad for a refreshing side that complements this gratin perfectly!
Eggplant Tomato Gratin Ingredients
For the Gratin
• Eggplants (2 lbs, about 2 medium) – The star of this dish, providing a hearty base. Leave the skin on for added nutrition!
• Salt (3 tsp) – Essential for drawing out moisture and bitterness from the eggplants.
• Extra-virgin Olive Oil (½ cup) – Adds richness and helps fry the eggplant; substitute with sunflower oil for a lighter take.
• Garlic (3 cloves, 2 finely chopped, 1 for rubbing) – Imparts an aromatic flavor that enhances the overall taste.
• Onion (1, finely chopped) – Brings sweetness and depth to the savory sauce.
• Diced Tomatoes (1 can, 28 fl. oz) – The foundation of the sauce, contributing acidity and moisture; fresh tomatoes work, too!
• Fresh Basil (2-3 leaves, chopped) – Introduces a burst of freshness that complements the other ingredients beautifully.
• Herbs de Provence (1 tbsp + extra for topping) – The signature seasoning that delivers authentic Provençal flavor.
• Black Pepper (½ tsp) – Adds a gentle hint of heat.
• Grated Parmesan Cheese (¼ cup) – Enhances the gratin with a salty flavor and delicious crust.
• Grated Mozzarella Cheese (½ – ¾ cup) – Provides creaminess and helps bind the ingredients together.
• Breadcrumbs (1 tbsp) – For a crispy topping that finishes off the dish perfectly.
Step‑by‑Step Instructions for Eggplant Tomato Gratin
Step 1: Prepare Eggplant
Slice the eggplants into 1/4 inch rounds and layer them on a cutting board. Sprinkle with 3 teaspoons of salt, allowing the eggplant to sweat for 45 minutes. This process removes bitterness and moisture. Afterward, pat the slices dry with a paper towel, ensuring they’re ready for frying.
Step 2: Pan-Fry Eggplant
In a large frying pan, heat ½ cup of extra-virgin olive oil over medium heat. Carefully place the eggplant slices in the pan, frying them for about 2 minutes on each side until they are softened and lightly golden. Add more oil as needed to prevent sticking, keeping the layers tender and delicious.
Step 3: Make Sauce
In a medium saucepan, add a drizzle of olive oil and heat over medium heat. Sauté 2 finely chopped cloves of garlic and 1 chopped onion for 5 minutes until they turn golden and caramelized. Stir in 1 can of diced tomatoes, chopped fresh basil, 1 tablespoon of Herbs de Provence, black pepper, and salt. Let the sauce simmer on low for 20 minutes, thickening nicely.
Step 4: Assemble Gratin
Preheat your oven to 350°F (180°C). Meanwhile, rub a baking dish with the remaining garlic clove and coat it lightly with olive oil. Begin layering the gratin by placing half of the eggplant at the bottom, followed by half of the tomato sauce, and then half of the grated Parmesan and mozzarella cheese. Repeat the layers and finish with the remaining sauce and a sprinkle of breadcrumbs.
Step 5: Bake
Place the assembled Eggplant Tomato Gratin in the preheated oven and bake for approximately 40 minutes. You’ll know it’s ready when the top is bubbly and golden brown. For an extra crispy finish, turn on the broiler for an additional 2 minutes, watching closely to avoid burning.
Step 6: Cool and Serve
Once out of the oven, allow the gratin to cool for about 15 minutes before serving. This brief resting time helps the layers set and makes it easier to serve. Slice into squares and savor the delicious melty cheese, tender eggplant, and aromatic tomato sauce layered beautifully in your Eggplant Tomato Gratin.
What to Serve with Provencal Eggplant Tomato Gratin
As you prepare to bring this delightful dish to the table, consider how easily it pairs with various sides and drinks that enhance its flavors while creating a well-rounded meal.
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Garlic Bread: The crispy texture and buttery flavor complement the rich tomato and cheese layers perfectly. It’s an irresistible classic that everyone loves!
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Mixed Green Salad: A refreshing blend of greens with a light vinaigrette adds brightness and balances the gratin’s hearty elements. Toss in some cherry tomatoes for an extra burst of flavor!
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Roasted Vegetables: Seasonal roasted veggies like zucchini and bell peppers enhance the garden-fresh feel of the gratin, making every bite a celebration of summer’s bounty.
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Quinoa or Couscous: These hearty grains soak up juices from the gratin, adding a delightful chewiness that contrasts beautifully with the soft textures of eggplant and cheese.
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Chilled White Wine: A crisp, dry white such as Sauvignon Blanc elevates the experience, enhancing the meal’s Mediterranean vibes and cleansing the palate between bites.
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Herbed Yogurt Dip: Creamy and tangy yogurt mixed with fresh herbs can be dolloped on individual portions, adding a cool, refreshing element to each bite of rich gratin.
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Crusty French Baguette: Perfect for scooping or spreading, a light, airy baguette is delightful alongside the warm gratin, providing the ideal vehicle for sauce.
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Berry Sorbet: For dessert, a light berry sorbet offers a refreshing sweetness that contrasts nicely with the savory gratin, leaving a satisfied smile on your face after the meal.
How to Store and Freeze Eggplant Tomato Gratin
Fridge: Store the cooled Eggplant Tomato Gratin in an airtight container for up to 4-5 days. This ensures it retains its flavor and moisture.
Freezer: For longer storage, wrap individual portions of the gratin tightly in plastic wrap and place them in a freezer-safe container. It can be frozen for up to 3 months.
Reheating: To enjoy your leftovers, reheat the gratin in the oven at 350°F (175°C) for about 20 minutes, covering with foil to prevent drying out.
Thawing: When ready to eat, thaw the frozen gratin overnight in the fridge before reheating for best results, preserving the delicious flavors and textures.
Eggplant Tomato Gratin Variations
Customize your Eggplant Tomato Gratin to suit your taste and dietary preferences while still enjoying its comforting essence.
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Dairy-Free: Use cashew cream or nutritional yeast instead of cheese to keep it creamy and flavorful.
Try blending soaked cashews with garlic and herbs for a velvety sauce that makes your gratin irresistible. -
Vegetable Boost: Add layers of zucchini or bell peppers for extra color and nutrients without overwhelming the classic flavors.
These veggies will roast beautifully and bring an extra layer of sweetness that compliments the tomato sauce perfectly. -
Herbs & Spice: Experiment with different herbs like thyme or rosemary for a unique twist on that classic Provençal flavor.
A dash of crushed red pepper can also elevate the heat and add a kick that excites the palate. -
Gluten-Free: Swap breadcrumbs with crushed almonds or gluten-free panko to maintain that satisfying crunch on top.
This way, you can still enjoy that crispy finish while catering to gluten sensitivities. -
Extra Protein: Adding cooked lentils or chickpeas can provide a hearty, protein-rich twist to your gratin.
These legumes blend seamlessly with the flavors while making it even more filling for a delightful main dish. -
Fresh Tomato Option: Replace canned tomatoes with ripe, in-season tomatoes for a fresher take on the sauce.
Blanching them first makes peeling easy, letting you capture the true essence of summer in every bite.
For a delicious and fresh side that perfectly pairs with your gratin, don’t miss my Tomato Garlic Salad – it’s sure to complement any variation! And if you’re looking for more heartwarming dishes, try my Khoresh Bademjan Heartwarming as another comforting vegan option!
Make Ahead Options
These Eggplant Tomato Gratin are perfect for busy home cooks looking to save time! You can prep the eggplant slices and let them sweat for up to 24 hours in advance, ensuring they’re ready for frying without bitterness. The sauce can also be made and refrigerated for up to 3 days before assembly, allowing all the flavors to meld beautifully. To maintain quality, store the prepped components in airtight containers. When you’re ready to serve, simply pan-fry the eggplant, layer everything together, and bake as directed. You’ll have a delicious, comforting meal that’s just as delightful as if made fresh!
Tips for the Best Eggplant Tomato Gratin
Prep Eggplant Right: Ensure slices are no thicker than 1/4 inch to avoid a chewy texture; thinner slices cook more evenly and tenderly.
Sweat It Out: Don’t skip the salting and sweating process—it’s essential for reducing bitterness and moisture in the eggplant. Patting them dry afterward will help your gratin stay perfectly layered.
Sauce Secrets: If using fresh tomatoes, consider adding a splash of balsamic vinegar for added depth; if using canned, simmer to thicken before layering.
Layering Love: Layering the eggplant, sauce, and cheese diligently ensures balanced flavors in every bite; don’t rush this important step.
Finishing Touch: For the ultimate gratin, broil for the last 2 minutes to achieve that perfectly golden and bubbling top—just keep an eye on it!
Eggplant Tomato Gratin Recipe FAQs
What should I look for when selecting eggplants?
When selecting eggplants, look for smooth, shiny skin and a firm texture. If the eggplant feels soft or has dark spots all over, it’s a sign that it’s overripe. I recommend choosing smaller or medium-sized eggplants as they tend to be less bitter and have fewer seeds.
How should I store leftovers of the Eggplant Tomato Gratin?
You can store the cooled Eggplant Tomato Gratin in an airtight container in the fridge for up to 4-5 days. Ensure it’s fully cooled before sealing to prevent condensation. For optimal taste and texture, try to reheat individual portions when ready to enjoy again.
Can I freeze the Eggplant Tomato Gratin?
Absolutely! To freeze, wrap individual portions tightly in plastic wrap, then place them in a freezer-safe container or a resealable freezer bag. It can be stored in the freezer for up to 3 months. Make sure to label the container with the date for easy reference!
How do I reheat the gratin without drying it out?
To reheat your Eggplant Tomato Gratin, preheat the oven to 350°F (175°C). Place the gratin in the oven for about 20 minutes, covering it with aluminum foil to retain moisture. If it appears dry, you can add a splash of olive oil or a spoonful of sauce before covering.
Are there any dietary considerations for this recipe?
Yes! This Eggplant Tomato Gratin is naturally vegetarian and can be made gluten-free by substituting the breadcrumbs with gluten-free options. If you’re cooking for pets, be cautious with any leftover cheese as dairy can sometimes upset their stomachs. Always check that there are no toxic ingredients, like garlic, left in your leftovers!
Eggplant Tomato Gratin: A Flavorful Vegetarian Delight
Ingredients
Equipment
Method
- Slice the eggplants into 1/4 inch rounds and sprinkle with salt, allowing to sweat for 45 minutes.
- In a large pan, heat olive oil and fry eggplant slices for about 2 minutes on each side.
- Sauté garlic and onion in a saucepan for 5 minutes, then add tomatoes, basil, herbs, pepper, and salt. Simmer for 20 minutes.
- Preheat oven to 350°F (180°C) and prepare a baking dish. Layer eggplant, sauce, and cheeses, repeating until finished with sauce and breadcrumbs on top.
- Bake in preheated oven for approximately 40 minutes until bubbly and golden brown; broil for 2 minutes for a crispy top.
- Allow to cool for 15 minutes before serving, then slice and enjoy.
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