As I stood in my sunlit kitchen, the aroma of garlic and simmering tomatoes wafted through the air, instantly transporting me to the rolling hills of Provence. This Provencal Eggplant Tomato Gratin is one of those dishes that feels like a warm embrace, celebrating the vibrant produce of summer. With layers of tender eggplant, a hearty tomato sauce, and a sprinkle of rich cheeses, this healthy, low-carb delight not only makes for a satisfying meal but is also delightfully easy to prepare. Whether enjoyed as a main or a side dish, it strikes the perfect balance between comfort and nutrition, beckoning even the most devoted of fast-food fans to reconsider their choices. So, are you ready to dive into this delightful culinary journey?
Why is This Gratin a Must-Try?
Simplicity at its finest: Preparing this dish is a breeze, perfect for even novice cooks who want to impress!
Fresh Summer Flavors: Using seasonal eggplants and ripe tomatoes brings vibrant colors and tastes, making every bite refreshing.
Healthy Comfort Food: Low-carb and vegetarian, this gratin is a guilt-free indulgence, unlike greasy fast-food options.
Crowd-Pleasing Dish: Whether it’s a dinner party or a family meal, this recipe tantalizes taste buds and invites second helpings.
Versatile Ingredients: Feel free to swap in zucchini or other veggies, and check out my Pasta Cherry Tomatoes for additional ideas!
Make-Ahead Magic: Prepare it in advance and simply reheat, making it an excellent choice for busy weekdays.
Provencal Eggplant Tomato Gratin Ingredients
For the Gratin
- Eggplants – The star of this dish; offers a meaty texture perfect for layering.
- Salt – Essential for drawing moisture from eggplants and enhancing flavor.
- Extra-Virgin Olive Oil – Adds richness when frying; feel free to use your favorite neutral oil if in a pinch.
- Garlic (5 cloves total) – Fresh garlic enhances the aromatic depth of the dish; skip the powder for better results.
- Onion – Provides a sweet base for the sauce; you can substitute with shallots for a subtler flavor.
- Diced Tomatoes (28 fl. oz can) – Forms the flavorful core of the sauce; swap for fresh tomatoes for a chunkier bite.
- Basil – Fresh basil brings a refreshing aroma; dried basil works in a pinch if fresh isn’t available.
- Herbs de Provence – A blend of fragrant herbs that bring authenticity to your Provencal Eggplant Tomato Gratin.
- Black Pepper – For seasoning; freshly ground black pepper enhances the flavor profile.
- Parmesan Cheese (¼ cup) – Adds a nutty flavor and helps bind the layers together; consider pecorino as a zesty alternative.
- Mozzarella Cheese (½ – ¾ cup) – Provides a creamy consistency; substitute with provolone or gouda for a different taste.
- Bread Crumbs (1 tbsp) – Offers a delightful crunch on top; optional, but gluten-free versions work too if preferred.
Step‑by‑Step Instructions for Provençal Eggplant Tomato Gratin
Step 1: Sweat the Eggplant
Begin by slicing the eggplants into ¼-inch rounds and laying them on paper towels. Generously sprinkle salt over the slices to draw out moisture and bitterness. Let them rest for 45 minutes, allowing the salt to do its work. Once the time is up, pat the slices dry with another paper towel to remove excess moisture.
Step 2: Pan-Fry Eggplant
In a large skillet, heat 2 tablespoons of extra-virgin olive oil over medium heat. Carefully add the eggplant slices in a single layer, frying them for about 2 minutes on each side until they turn golden and soften. Be patient and repeat this process with all the slices, adding more oil as needed to prevent sticking.
Step 3: Prepare Tomato Sauce
In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté chopped onion and minced garlic until they become fragrant and golden, which takes about 5 minutes. Next, stir in the diced tomatoes, herbs de Provence, fresh basil, salt, and black pepper. Simmer the sauce for 20 minutes, stirring occasionally, until it thickens to a rich consistency.
Step 4: Assemble the Gratin
Preheat your oven to 350°F (180°C). Grease a baking dish with olive oil or cooking spray to prevent sticking. Layer half of the fried eggplant slices evenly across the bottom of the dish. Spread half of the prepared tomato sauce on top, then sprinkle with half of the Parmesan and mozzarella cheeses. Repeat the layers, finishing with the remaining sauce and top with the cheeses and a light sprinkle of breadcrumbs for added crunch.
Step 5: Bake
Place the assembled Provençal Eggplant Tomato Gratin in the preheated oven. Bake for approximately 40 minutes, or until the top is bubbling and golden brown. For an extra crispy finish, switch to the broiler for an additional 2 minutes, keeping an eye on it to prevent burning.
Step 6: Cool and Serve
After baking, remove the gratin from the oven and let it cool for at least 15 minutes. This resting period allows the flavors to meld and the gratin to set, ensuring easy serving. Slice into portions and serve warm, perhaps alongside a fresh salad or crusty bread for a delightful meal.
What to Serve With Provencal Eggplant Tomato Gratin
Creating a well-rounded meal is as simple as pairing this flavorful gratin with delicious accompaniments that elevate every bite.
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Simple Arugula Salad: The peppery greens add a vibrant crunch, lightening the richness of the gratin while enhancing the meal’s fresh flavors.
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Garlic Bread: This classic pairing is perfect for soaking up the savory tomato sauce, offering a comforting touch with every mouthful.
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Roasted Vegetables: A medley of seasonal veggies like zucchini and bell peppers roasted until caramelized will complement the gratin’s flavor profile beautifully.
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Quinoa Pilaf: Light and nutty, this dish introduces a contrasting texture and nutty dimension, making it a perfect sidekick to the creamy gratin.
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Herbed Yogurt Sauce: Drizzle a cool, tangy yogurt sauce infused with fresh herbs on top of the gratin to add brightness and a fresh kick.
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Chilled White Wine: A glass of crisp Sauvignon Blanc or a rosé can enhance the meal’s summer vibes, balancing the richness of the cheeses and sauce.
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Lemon Sorbet: For dessert, a refreshing lemon sorbet will cleanse the palate, offering a sweet finish that pairs well after a hearty, savory dish.
Make Ahead Options
This Provencal Eggplant Tomato Gratin is a fantastic choice for meal prep, saving you time on busy weeknights! You can prepare the entire gratin up to 24 hours in advance, allowing the flavors to meld beautifully. Simply follow the steps through assembly and then cover the dish tightly with plastic wrap or aluminum foil before refrigerating. When you’re ready to serve, preheat your oven and bake the gratin straight from the fridge, adding an extra 10-15 minutes to the cooking time to ensure it’s heated thoroughly. Rest it for 15 minutes after baking for the best texture, and you’ll have a delicious meal ready with minimal effort!
How to Store and Freeze Provencal Eggplant Tomato Gratin
Fridge: Store leftovers in an airtight container for up to 4-5 days. Reheat gently in the oven to maintain the delicious texture of the gratin.
Freezer: Wrap individual portions in plastic wrap, then place them in a freezer-safe container. Frozen, it can be kept for up to 2 months.
Reheating: For the best results, thaw overnight in the fridge and reheat in the oven at 350°F for 20 minutes until warmed through. Enjoy your culinary creation!
Make-Ahead Tip: Prepare the gratin a day in advance and refrigerate; reheat before serving to save time during busy days!
Variations & Substitutions for Provençal Eggplant Tomato Gratin
It’s time to let your creativity shine by customizing this delightful recipe in ways that excite your palate!
- Zucchini Swap: Replace eggplant with zucchini for a lighter, equally scrumptious alternative. The milder flavor allows the tomato sauce to shine.
- Mushroom Medley: Add sautéed mushrooms for an earthy depth that complements the tomato sauce beautifully. This twist enriches the dish with umami goodness.
- Spinach Delight: Fold in fresh spinach before baking for a vibrant pop of color and added nutrients. This leafy addition elevates the dish’s health factor!
- Lactose-Free Cheese: Opt for lactose-free cheese if you’re sensitive to dairy. You won’t have to compromise on creaminess or flavor, making it a perfect fit for everyone!
- Quinoa Layer: Incorporate cooked quinoa between the layers for an unexpected protein boost! This adds a lovely texture while keeping the dish light and nutritious.
- Herb Variations: If you’re missing herbs de Provence, use a mix of dried rosemary and thyme instead. It adds a fragrant touch that’ll transport your taste buds nicely.
- Heat Things Up: Add a pinch of crushed red pepper flakes to your tomato sauce for a spicy kick. It’s a great way to cater to heat lovers!
- Bread Crumb Twist: For a fun topping variation, integrate crushed tortilla chips or panko breadcrumbs for an extra crunchiness. This playful twist takes the gratin to the next level!
Want to explore more delicious options that elevate classic dishes? Don’t miss my delightful take on Pasta Cherry Tomatoes for bright summery flavors!
Expert Tips for Provençal Eggplant Tomato Gratin
• Uniform Slices: Ensure your eggplant slices are uniformly ¼ inch thick for consistent cooking. Thicker slices may remain chewy, so evenness is key.
• Sweating the Eggplant: Always sweat your eggplants with salt to draw out moisture and bitterness. Skipping this step can lead to a watery gratin.
• Cooling Time: Let the gratin rest for at least 15 minutes after baking. This cooling time is essential for the layers to set properly, making it easier to serve.
• Cheese Variety: Feel free to experiment with cheeses! Try different combinations for a unique take on this Provençal Eggplant Tomato Gratin, or use lactose-free options if needed.
• Fresh Herbs: Whenever possible, use fresh basil and herbs de Provence. They elevate the flavor profile and bring a taste of summer into your kitchen.
• Storage Savvy: Store leftovers in an airtight container in the fridge for 4–5 days. Reheat in the oven for the best texture, restoring that bubbly goodness!
Provencal Eggplant Tomato Gratin Recipe FAQs
What should I look for when selecting eggplants?
Absolutely! When choosing eggplants, look for firm, glossy skin without any dark spots or blemishes. A ripe eggplant should feel heavy for its size and have a slight give when gently pressed. Always opt for smaller to medium-sized eggplants, as they tend to have fewer seeds and a less bitter flavor.
How should I store leftover Provencal Eggplant Tomato Gratin?
Very! Once your gratin has cooled, store leftovers in an airtight container in the fridge for up to 4-5 days. To reheat, simply place it in the oven at 350°F for around 20 minutes or until heated through. This method helps retain that bubbly, cheesy goodness!
Can I freeze the gratin, and if so, how?
Of course! To freeze the Provencal Eggplant Tomato Gratin, first allow it to cool completely. Then, cut it into individual portions and wrap each portion tightly in plastic wrap. Place the wrapped portions in a freezer-safe container or bag. It will keep well for up to 2 months. When you’re ready to enjoy it, thaw overnight in the refrigerator and reheat in the oven at 350°F for about 20 minutes until warmed through.
What if my eggplant is too bitter?
If you find your eggplant to be bitter, ensure you sweat it properly before cooking. This process involves sprinkling the sliced eggplant with salt and letting it sit for 45 minutes to draw out moisture and bitterness. Afterward, rinse and pat dry. If you still find it too bitter, consider applying more salt in the cooking process, or mix it with milder vegetables like zucchini for a balanced flavor.
Is this dish safe for people with dairy allergies?
The Provencal Eggplant Tomato Gratin contains cheese and other dairy products, so it’s not suitable for those with dairy allergies. However, you can easily adapt the recipe by using plant-based cheese alternatives or simply omitting the cheese altogether. The gratin will still retain its delicious flavor and satisfy your cravings!
Can I use fresh tomatoes instead of canned for the sauce?
Absolutely! You can substitute the canned diced tomatoes with fresh tomatoes for a chunkier texture. You’ll need about 4-5 medium ripe tomatoes. To use fresh tomatoes, score the bottoms with an “X,” blanch them in boiling water for 30 seconds, then transfer them to an ice bath. This makes it easier to peel off the skins. Chop and add them to your sauce following the same instructions!
Savor Summer with Provençal Eggplant Tomato Gratin Delight
Ingredients
Equipment
Method
- Slice the eggplants into ¼-inch rounds and lay them on paper towels. Sprinkle salt over the slices and let rest for 45 minutes. Pat dry.
- Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the eggplant slices for about 2 minutes on each side until golden. Repeat with all slices.
- In a saucepan, heat 1 tablespoon of olive oil. Sauté chopped onion and minced garlic until fragrant. Stir in diced tomatoes, herbs de Provence, basil, salt, and pepper. Simmer for 20 minutes.
- Preheat the oven to 350°F (180°C). Grease a baking dish with olive oil. Layer half of the eggplant slices, half of the tomato sauce, half of the cheeses, and repeat. Finish with remaining sauce and toppings.
- Bake for 40 minutes until bubbling and golden. Broil for an additional 2 minutes for extra crispiness.
- Let the gratin cool for 15 minutes before serving.