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Provençal Eggplant Tomato Gratin Recipe

Provençal Eggplant Tomato Gratin Recipe
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★★★★★

4.9 from 18 reviews

This Provençal Eggplant Tomato Gratin is a delicious, rustic dish that layers tender pan-fried eggplant slices with a fragrant tomato and herb sauce, finished with a golden, cheesy breadcrumb topping. Perfect as a comforting vegetarian main or side, it embodies the flavors of Mediterranean Provence with fresh basil, garlic, and the classic Herbs de Provence seasoning.

Ingredients

Scale

Eggplant Preparation

  • 2 lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
  • 3 tsp salt

Sauce

  • ½ cup (125ml) extra-virgin olive oil, divided
  • 2 garlic cloves, peeled and finely chopped
  • 1 onion, peeled and finely chopped
  • 1 (28 fl.oz/796ml) can diced tomatoes
  • 2–3 fresh basil leaves, chopped
  • 1 tbsp Herbs de Provence (+ extra for topping)
  • ½ tsp freshly ground black pepper
  • ½ tsp salt

Gratin Assembly

  • 1 garlic clove, peeled (for rubbing the dish)
  • ¼ cup (25g) grated Parmesan cheese
  • ½ – ¾ cup (60g – 90g) grated mozzarella cheese
  • 1 tbsp bread crumbs

Instructions

  1. Prepare the Eggplant: Spread the eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle salt on both sides and let them sit for 45 minutes to 1 hour to draw out excess moisture and reduce bitterness. Pat dry thoroughly with paper towels or a clean cloth before cooking.
  2. Fry the Eggplant: Heat about 1 tablespoon (15ml) of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and fry for approximately 2 minutes on each side until softened and golden. Add more oil as needed for remaining slices; eggplant absorbs oil generously, so be generous to prevent sticking.
  3. Preheat Oven: Set your oven to 350°F (180°C) with a rack in the middle to prepare for baking the gratin.
  4. Make the Tomato Sauce: In a medium saucepan over medium heat, warm 1 tablespoon (15ml) of extra virgin olive oil. Sauté the chopped onion and garlic for about 5 minutes until lightly caramelized. Add chopped fresh basil, diced tomatoes, Herbs de Provence, black pepper, and salt. Simmer gently for about 20 minutes until the sauce thickens and about a quarter of the liquid evaporates.
  5. Prepare the Dish: Rub the inside of a gratin dish or skillet with a peeled garlic clove to infuse flavor. Drizzle 1 tablespoon of olive oil into the dish and coat evenly by swirling it around.
  6. Layer the Gratin: Arrange a layer of fried eggplant slices in overlapping rows at the bottom of the prepared baking dish. Spoon over one-third of the tomato sauce, then sprinkle with one-third of the Parmesan and mozzarella cheeses. Repeat this layering process two more times, finishing with the final layer of sauce and cheeses. Top with breadcrumbs, extra Herbs de Provence, and season with salt and pepper to taste.
  7. Bake and Broil: Bake the gratin in the preheated oven for 40 minutes. Then, place under the broiler for 2 minutes to brown and crisp the topping. Allow to cool for at least 15 minutes before serving to set the layers and enhance flavors.

Notes

  • Salting the eggplant is a key step to remove bitterness and excess moisture, making the final dish more flavorful and less soggy.
  • Use a generous amount of olive oil when frying eggplant as it absorbs oil quickly; this also enhances the richness and texture.
  • Fresh Herbs de Provence and basil elevate the dish with authentic Provencal flavors, but dried herbs can be substituted if fresh isn’t available.
  • Letting the gratin rest after baking allows it to firm up, making it easier to serve.
  • For a gluten-free version, substitute breadcrumbs with gluten-free alternatives or omit them.

Nutrition

Keywords: eggplant gratin, Provençal recipes, vegetable gratin, tomato eggplant bake, vegetarian French dish

Find it online: https://nayabaker.com/provencal-eggplant-tomato-gratin-recipe/