Provençal Eggplant Tomato Gratin

It’s eggplant season and that means this Provençal Eggplant Tomato Gratin is on repeat in my kitchen. This typical southern French recipe includes tender slices of eggplants layered with chunky tomato sauce, plenty of cheese, and spiked with Herbs de Provence. This fuss-free recipe makes a great side or a perfect vegetarian dinner option. This is one of my favorite recipes to use the abundance of tomatoes and eggplants in summer. This veggie-focused dish is pretty healthy and low carb, yet it’s nothing short of delicious!

Why You’ll Love This Recipe

• Delicious Flavor: The combination of fresh tomatoes, eggplants, and aromatic herbs creates a savory experience.
• Easy to Prepare: With simple steps, anyone can whip up this delightful dish without culinary expertise.
• Versatile Dish: Perfect as a main course or side dish, it suits various occasions from casual dinners to festive gatherings.
• Healthy Ingredients: Packed with vegetables and lower in carbs, this gratin is a nutritious choice that satisfies.
• Make-Ahead Friendly: You can prepare this dish ahead of time and bake it just before serving.

Tools and Preparation

Before you start making your Provençal Eggplant Tomato Gratin, gather your tools. Having everything ready will streamline the cooking process.

Essential Tools and Equipment

• Large frying pan
• Medium saucepan
• Gratin dish or skillet
• Cutting board
• Knife
• Paper towels or cloth

Importance of Each Tool

• Large frying pan: Ideal for frying the eggplant slices evenly while allowing for easy flipping.
• Medium saucepan: Necessary for cooking down the tomato sauce to enhance its flavor concentration.

Ingredients

For the Eggplant

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

For the Sauce

• ½ cup (125ml) extra-virgin olive oil
• 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

For Assembling

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

How to Make Provençal Eggplant Tomato Gratin

Step 1: Prepare the Eggplant

1. Spread eggplant slices in one layer on a board covered with a cloth or paper towels.
2. Sprinkle with salt on both sides and set aside for 45 minutes to an hour to allow the eggplant to “sweat” excess moisture and lose bitterness.
3. Pat eggplant dry on both sides with paper towels or a cloth.

Step 2: Fry the Eggplant Slices

1. Heat about 1 tablespoon (15ml) of extra virgin olive oil in a large frying pan over medium heat.
2. Add 3 to 4 eggplant slices at a time, pan-frying for about 2 minutes on each side until softened.
3. Add more oil as needed to ensure even frying. Repeat until all eggplant rounds are cooked.

Step 3: Preheat the Oven

Preheat your oven to 350°F/180°C with a rack positioned in the middle.

Step 4: Prepare the Tomato Sauce

1. In a medium-sized saucepan over medium heat, heat up another tablespoon (15ml) of EVOO.
2. Add onion and garlic, cooking for about 5 minutes until lightly caramelized.
3. Stir in fresh basil, diced tomatoes, Herbs de Provence, black pepper, and salt.
4. Simmer for about 20 minutes until thickened by reducing liquid.

Step 5: Assemble the Gratin

1. Rub a gratin dish or skillet with a crushed garlic clove; drizzle with EVOO and rub to coat evenly.
2. Arrange overlapping layers of eggplant slices at the bottom of the prepared dish.
3. Top with one-third of tomato sauce followed by one-third each of Parmesan and mozzarella cheese.
4. Repeat layering two more times; finish off with remaining tomato sauce and cheese on top.
5. Sprinkle breadcrumbs along with extra Herbs de Provence, salt, and pepper.

Step 6: Bake

Bake for about 40 minutes. Finish by broiling for an additional two minutes until the top is golden brown. Allow cooling for at least 15 minutes before serving.

Enjoy your tasty slice of Provençal Eggplant Tomato Gratin!

How to Serve Provençal Eggplant Tomato Gratin

Serving Provençal Eggplant Tomato Gratin can elevate any meal. This dish is versatile and pairs wonderfully with various sides or can stand alone as a comforting vegetarian option.

Pair with Fresh Salad

• A simple green salad with mixed greens and a light vinaigrette complements the richness of the gratin.

Serve with Crusty Bread

• A slice of crusty French bread is perfect for scooping up the layers of eggplant and tomato sauce.

Accompany with Roasted Vegetables

• Roasted seasonal vegetables add color and flavor, balancing the dish’s richness.

Include a Protein Option

• For those wanting more protein, grilled chicken or fish works well alongside the gratin.

Top with Fresh Herbs

• Garnishing each serving with fresh basil or parsley enhances both flavor and presentation.

Pair with Wine

• A glass of chilled rosé or a light red wine can elevate your dining experience.

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How to Perfect Provençal Eggplant Tomato Gratin

Perfecting your Provençal Eggplant Tomato Gratin can take your cooking to the next level. Here are some helpful tips:

• Salt the Eggplants: Salting helps to draw out moisture and bitterness, ensuring a flavorful dish.
• Use Quality Tomatoes: Opt for high-quality canned tomatoes; San Marzano tomatoes offer superior flavor.
• Layer Generously: Don’t skimp on layers; more layers mean more flavor in every bite.
• Experiment with Cheeses: Feel free to mix different cheeses like goat cheese or feta for unique flavor profiles.
• Let it Rest: Allowing the gratin to cool for at least 15 minutes helps it set, making serving easier.
• Broil for Perfection: Finishing under the broiler gives a crispy, golden top that enhances texture.

Best Side Dishes for Provençal Eggplant Tomato Gratin

When planning a meal featuring Provençal Eggplant Tomato Gratin, consider these delightful side dishes that complement its flavors beautifully.

1. Garlic Mashed Potatoes – Creamy mashed potatoes infused with garlic provide a comforting side that pairs well.
2. Quinoa Salad – A light quinoa salad mixed with cucumbers, tomatoes, and lemon dressing adds freshness.
3. Ratatouille – This vegetable medley mirrors the flavors in the gratin while adding vibrant colors to your plate.
4. Grilled Asparagus – Simple grilled asparagus brings a crisp texture that contrasts nicely with the soft gratin.
5. Herb Rice Pilaf – Fluffy rice with herbs offers a mild flavor that won’t overpower your main dish.
6. Caprese Skewers – Fresh mozzarella, tomatoes, and basil drizzled with balsamic glaze create an elegant appetizer.
7. Mixed Vegetable Stir-Fry – A quick stir-fry adds crunch and nutrition while being easy to prepare.
8. Simple Cucumber Salad – A refreshing cucumber salad dressed in vinegar provides a palate-cleansing side.

Common Mistakes to Avoid

When making Provençal Eggplant Tomato Gratin, it’s easy to overlook a few key details. Here are some common mistakes to watch for:

• Not salting the eggplant: Failing to salt the eggplant can lead to a bitter taste. Always sprinkle salt on both sides and let it sweat for at least 45 minutes.
• Skipping the pre-frying step: If you skip frying the eggplant, it may turn out soggy. Frying helps to soften and enhance its flavor.
• Using low-quality tomatoes: Using fresh or high-quality canned tomatoes makes a big difference in flavor. Always choose the best tomatoes available.
• Overcrowding the gratin dish: Overlapping too many layers can make it hard for the gratin to cook properly. Keep layers even and manageable.
• Not letting it cool before serving: Serving immediately can lead to a soupy texture. Letting it cool allows the flavors to meld and solidifies the dish.

Storage & Reheating Instructions

Refrigerator Storage

• Store leftovers in an airtight container in the refrigerator.
• The Provençal Eggplant Tomato Gratin will last for about 3-5 days.

Freezing Provençal Eggplant Tomato Gratin

• Use a freezer-safe container or wrap tightly with plastic wrap and foil.
• This dish can be frozen for about 2-3 months.

Reheating Provençal Eggplant Tomato Gratin

• Oven: Preheat your oven to 350°F (175°C). Cover with foil and bake for about 20-25 minutes or until heated through.
• Microwave: Place a serving on a microwave-safe plate and heat on medium power for 2-3 minutes, checking halfway through.
• Stovetop: Heat in a skillet over medium heat, stirring occasionally until warmed through.

Frequently Asked Questions

Here are some common questions about making Provençal Eggplant Tomato Gratin:

Can I use other vegetables in Provençal Eggplant Tomato Gratin?

You can certainly add vegetables like zucchini or bell peppers for extra flavor and nutrition.

What is the best type of cheese for this gratin?

A combination of mozzarella and parmesan works best, but feel free to experiment with cheeses like feta or goat cheese.

How do I make Provençal Eggplant Tomato Gratin vegan?

To make this dish vegan, substitute dairy cheese with plant-based cheese options and use olive oil instead of butter.

Can I prepare Provençal Eggplant Tomato Gratin ahead of time?

Yes! You can assemble it a day in advance and refrigerate until ready to bake.

Final Thoughts

Provençal Eggplant Tomato Gratin is not only delicious but also incredibly versatile. It serves as a fantastic side dish or a satisfying vegetarian main course. Feel free to customize it with your favorite herbs or additional veggies. Give this recipe a try; it’s perfect for summer gatherings!