Provençal Eggplant Tomato Gratin Recipe

There is something truly magical about the Provençal Eggplant Tomato Gratin that warms both heart and home with every bite. This dish showcases tender layers of eggplant kissed by olive oil, nestled beneath a rich, savory tomato sauce infused with fragrant Herbs de Provence. Topped with a gooey blend of mozzarella and parmesan and finished with a crispy breadcrumb crust, it’s a celebration of simple, fresh ingredients coming together harmoniously. Whether you’re craving a comforting weeknight dinner or an impressive side, the Provençal Eggplant Tomato Gratin promises a burst of Mediterranean sunshine on your plate.

Ingredients You’ll Need

All you need for this Provençal Eggplant Tomato Gratin are a handful of carefully selected ingredients that bring this recipe to life. From the eggplant’s tender texture to the bold flavors of fresh basil and rich cheeses, every item is essential in building layers of flavor and color.

• Eggplants (2 lbs / 900g): Select medium-sized eggplants for tender flesh and mild flavor, sliced into rounds for even cooking.
• Salt (3 tsp + ½ tsp): Used early to draw out bitterness from eggplant and later to season the tomato sauce and topping perfectly.
• Extra-virgin olive oil (½ cup): A cornerstone of Provençal cooking, it imparts richness and helps soften the eggplant slices beautifully.
• Garlic cloves (3): Adds aromatic depth when finely chopped in the sauce and rubbed on the gratin dish for subtle flavor infusion.
• Onion (1 medium): Its sweetness balances the acidity of the tomatoes and enriches the overall sauce character.
• Diced tomatoes (1 can, 28 fl. oz / 796 ml): The robust base for the sauce, providing that classic, comforting tomato essence.
• Fresh basil leaves (2-3): Brings a fresh, herbal brightness that lifts the entire dish as it simmers in the sauce.
• Herbs de Provence (1 tbsp + extra): A fragrant blend of herbs that embodies the spirit of the French countryside.
• Freshly ground black pepper (½ tsp): Adds subtle warm heat to flavor layers without overwhelming.
• Grated parmesan cheese (¼ cup / 25g): Offers a nutty, sharp bite that complements the creaminess of mozzarella.
• Grated mozzarella cheese (½ – ¾ cup / 60g – 90g): Melts to a luscious, gooey topping that keeps the gratin irresistibly creamy.
• Bread crumbs (1 tbsp): Creates a golden, crunchy finish that adds texture contrast to each forkful.

How to Make Provençal Eggplant Tomato Gratin

Step 1: Prepare the Eggplant

Start by slicing your eggplants into 1/4-inch-thick rounds, discarding the very ends to avoid any tough bits. Lay them out in a single layer over a cloth or paper towels, then sprinkle liberally with salt on both sides. This lets the eggplant “sweat” for about 45 minutes to an hour, releasing excess moisture and bitterness. Once rested, generously pat each slice dry—this step is crucial for preventing sogginess later and ensures the eggplant soaks up just the right amount of olive oil when cooked.

Step 2: Pan-Fry the Eggplant

Heat about a tablespoon of extra-virgin olive oil in a large frying pan over medium heat. Carefully add 3 to 4 eggplant slices at a time, letting them fry for roughly 2 minutes on each side until soft but not mushy. As eggplants tend to drink up oil like a sponge, don’t hesitate to add more as you go. Repeat this process in batches until all your eggplant slices have been tenderized and lightly golden. This frying step forms the foundation of texture that makes this gratin truly special.

Step 3: Simmer the Tomato Sauce

While the eggplant cooks, preheat your oven to 350°F (180°C). In a medium saucepan, warm a tablespoon of olive oil over medium heat. Add finely chopped onions and garlic, cooking gently until caramelized, about 5 minutes. Stir in the fresh basil, canned diced tomatoes, 1 tablespoon of Herbs de Provence, black pepper, and salt. Let this simmer low and slow for about 20 minutes until thickened, with roughly a quarter of the liquid evaporated. This reduction intensifies the flavors, making the sauce luscious and perfectly balanced.

Step 4: Assemble the Gratin

Take a gratin dish or an oven-safe skillet and rub the interior generously with a peeled garlic clove. Drizzle a tablespoon of olive oil and coat evenly by swirling it around. Start arranging your dish by laying a single layer of overlapping eggplant slices at the bottom. Spoon over a third of your fragrant tomato sauce, then sprinkle a third of both the parmesan and mozzarella cheeses. Repeat this layering process twice more, ending with a final topping of sauce and cheeses. Finish with a scattering of breadcrumbs, an extra dash of Herbs de Provence, and a pinch of salt and pepper to taste. This layered approach ensures each serving delivers delightful contrasts of texture and flavor.

Step 5: Bake to Perfection

Place the assembled gratin in your preheated oven and bake for 40 minutes. The bubbling cheese and sauce meld into a rich, creamy combination. For a grand finale, switch your oven to broil and give your gratin about 2 minutes to develop a golden-brown, crispy top layer that offers a wonderful crunch. Let the gratin cool for at least 15 minutes before serving—this pause helps everything set beautifully, making serving much easier and tastier.

How to Serve Provençal Eggplant Tomato Gratin

Garnishes

Just before serving, consider adding a few fresh basil leaves or a sprinkle of chopped fresh parsley on top for an extra pop of color and herbal freshness. A light drizzle of good-quality extra-virgin olive oil right before plating can also add a lovely sheen and a touch of richness that elevates the gratin’s flavors even further.

Side Dishes

This Provençal Eggplant Tomato Gratin holds its own as a satisfying main vegetarian dish, but pairs beautifully with rustic French bread or a crisp green salad for a lighter meal. It also complements simply grilled chicken or fish wonderfully, rounding out a Mediterranean-inspired feast that celebrates fresh, wholesome ingredients.

Creative Ways to Present

For an eye-catching presentation, serve individual portions in small oven-safe ramekins, baked and broiled right before guests arrive. This makes an elegant appetizer or side. Alternatively, layer the eggplant and sauce in clear glass dishes to showcase the beautiful layers of vegetables, cheese, and sauce, letting the Provençal colors shine through beautifully.

Make Ahead and Storage

Storing Leftovers

Once cooled, leftover Provençal Eggplant Tomato Gratin can be stored in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld beautifully, making reheated portions just as delightful as freshly baked.

Freezing

This gratin freezes well. To freeze, assemble in a freezer-safe dish, cover tightly with plastic wrap and foil, then freeze for up to 2 months. Thaw thoroughly in the fridge overnight before reheating to preserve texture and flavor.

Reheating

Reheat leftovers in a preheated oven at 350°F (180°C) until warmed through and bubbly, about 20-25 minutes. For a quicker option, microwave individual portions covered with a damp paper towel, but be mindful this may soften the breadcrumb topping.

FAQs

Can I use fresh tomatoes instead of canned diced tomatoes?

Absolutely! Fresh tomatoes can be used, ideally peeled and chopped, to make your sauce even fresher and lighter. You might need to simmer a bit longer to thicken the sauce, but the flavor will be wonderfully vibrant.

Is it possible to make this dish vegan?

Yes! Simply swap out the Parmesan and mozzarella for vegan cheese alternatives or nutritional yeast for a cheesy flavor, and ensure your bread crumbs don’t contain dairy or eggs.

What can I substitute for Herbs de Provence if I don’t have it on hand?

A mix of dried thyme, rosemary, oregano, and marjoram will work beautifully as a substitute, giving that authentic Provençal herbal aroma and taste.

How do I prevent the eggplant from becoming soggy?

Salting the eggplant slices and patting them dry is key to drawing out excess moisture. Also, pan-frying the slices rather than baking raw helps develop a nice texture without sogginess.

Can I prepare parts of this dish ahead of time?

Yes, you can prepare the tomato sauce and pan-fry the eggplant slices a day ahead, then assemble and bake just before serving. This makes mealtime smoother and keeps the gratin fresh and flavorful.

Final Thoughts

Give this Provençal Eggplant Tomato Gratin a try—you’ll find it’s one of those dishes that feels like a warm hug from the Mediterranean. Its layers of tender eggplant, rich tomato sauce, and melty cheeses come together in such a comforting way that you’ll want to make it again and again. Whether you’re feeding family, friends, or simply indulging yourself, this recipe is a true testament to how simple ingredients can create unforgettable meals.

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