Name: Savor the Summer: Provençal Eggplant Tomato Gratin Delight
Prep time: 60 min
Cook time: 40 min
Total time: 115 min
Ingredients: 2 lbs Eggplants (Washed and sliced); 3 tsp Salt (For drawing out moisture); ½ cup Extra-Virgin Olive Oil (For frying and greasing); 3 cloves Garlic (2 minced for sauce, 1 for baking dish); 1 Onion (Finely chopped); 1 can Diced Tomatoes (28 fl. oz / 796 ml); 2-3 Fresh Basil Leaves (For flavor); 1 tbsp Herbs de Provence (Plus extra for topping); ½ tsp Black Pepper; ¼ cup Grated Parmesan Cheese (Can substitute with other hard cheeses); ½ - ¾ cup Grated Mozzarella Cheese (Can substitute with lactose-free cheese); 1 tbsp Breadcrumbs (Omit for gluten-free version)

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As I wandered through the vibrant markets of Provence, the colors of sun-ripened vegetables inspired my culinary imagination. This Provencal Eggplant Tomato Gratin brings that essence of southern France right to your kitchen. With its layers of tender eggplant and a rich, savory tomato sauce topped with gooey melted cheese, this dish is not only a delicious vegetarian option but also a feast for the eyes. Whether you’re seeking a simple weeknight meal or a standout dish for summer gatherings, this recipe is fuss-free and delightfully satisfying. Plus, it’s low-carb and gluten-free if you skip the breadcrumbs, making it a healthy choice too! Ready to uncover how easy it is to create this luscious gratin? Let’s dive in!

Why is Provencal Eggplant Tomato Gratin a winner?

Vibrant flavors: The fresh eggplants, robust tomatoes, and aromatic herbs combine for a taste that transports you to sunny Provence.
Easy to make: With straightforward steps, anyone can whip up this dish, making it perfect for bakers of any skill level.
Versatile options: Customize your gratin with seasonal vegetables like zucchini or different cheeses to suit your taste and dietary needs.
Crowd-pleasing: This dish is a surefire hit at gatherings, appealing to both vegetarians and meat lovers alike, as you’ll find with my Brussels Sprouts Gratin or Cauliflower Gratin Gruyere.
Make-ahead friendly: Prepare it in advance and bake it when you’re ready, making mealtime stress-free!
Experience the comforting layers of this dish and elevate your culinary repertoire today!

Provencal Eggplant Tomato Gratin Ingredients

• A delightful array of ingredients to craft your gratin!

For the Gratin

Eggplants (2 lbs / 900g) – The star of the dish, these provide a tender texture and absorb flavors beautifully; no need to peel if washed!
Salt (3 tsp) – Essential for drawing out moisture from eggplants, reducing bitterness in the process.
Extra-Virgin Olive Oil (½ cup / 125ml) – A must for frying the eggplants and greasing the dish, ensuring great moisture and health benefits.
Garlic Cloves (3 total) – Adds aromatic depth; use 2 finely chopped for the sauce and 1 for rubbing on the baking dish.
Onion (1) – Finely chopped and sautéed until caramelized, it enhances the overall flavor profile.
Diced Tomatoes (1 can / 28 fl. oz / 796 ml) – Forms the base of your sauce; consider using homemade for best texture control!
Fresh Basil Leaves (2-3) – Fresh leaves amplify flavor; they are preferred for their vibrant taste.
Herbs de Provence (1 tbsp + extra for topping) – Infuses the dish with that unmistakable Mediterranean essence.
Black Pepper (½ tsp) – Provides just the right hint of heat for added depth.
Grated Parmesan Cheese (¼ cup / 25g) – This salty, umami-rich cheese complements the dish; feel free to substitute with other hard cheeses.
Grated Mozzarella Cheese (½ – ¾ cup / 60g – 90g) – Melts nicely, adding a creamy texture; swap it for lactose-free cheese if needed.
Breadcrumbs (1 tbsp) – Offers a delightful crispy topping; omit these for a gluten-free version of the Provencal Eggplant Tomato Gratin.

Make sure you have these ingredients ready to transform your cooking experience! Enjoy every layer of this flavorful dish.

Step‑by‑Step Instructions for Provencal Eggplant Tomato Gratin

Step 1: Prepare Eggplants
Begin by slicing the eggplants into 1/4-inch thick rounds and place them on a cutting board. Sprinkle 3 teaspoons of salt over the slices to draw out moisture and reduce bitterness. Allow them to sweat for about 45 minutes to 1 hour until they soften, then pat dry with paper towels to remove excess moisture.

Step 2: Pan-Fry Eggplants
Heat a large skillet over medium heat and drizzle in about ½ cup of extra-virgin olive oil. Once the oil shimmers, gently add the eggplant slices, frying each side for about 2 minutes until they turn golden and softened. Be sure to add more oil as needed to prevent sticking and ensure even cooking.

Step 3: Make Tomato Sauce
In a medium saucepan, heat a splash of olive oil over medium heat and sauté one finely chopped onion until caramelized, about 5-7 minutes. Add 2 minced garlic cloves and cook for another 1-2 minutes, until fragrant. Stir in a can of diced tomatoes along with fresh basil, 1 tablespoon of Herbs de Provence, ½ teaspoon of black pepper, and salt. Let this simmer for 20 minutes to thicken, stirring occasionally.

Step 4: Assemble Gratin
Preheat your oven to 350°F (180°C). Grease a baking dish with crushed garlic and a drizzle of olive oil for flavor. Start layering by placing half of the fried eggplant slices at the bottom, followed by a generous portion of the tomato sauce. Sprinkle with a mix of grated Parmesan and mozzarella cheese, then repeat the layers, finishing with the remaining sauce and a sprinkle of breadcrumbs and extra herbs on top.

Step 5: Bake
Place the assembled Provencal Eggplant Tomato Gratin in the preheated oven and bake for 40 minutes, or until bubbly and golden on top. For an extra crispy finish, broil for the last 2 minutes, keeping a close eye to prevent burning. Once done, let cool for 15 minutes before slicing and serving.

How to Store and Freeze Provencal Eggplant Tomato Gratin

Fridge: Store leftovers in an airtight container for up to 4-5 days, ensuring you keep that delicious flavor intact.

Freezer: You can freeze the assembled gratin before baking for up to 3 months. Thaw in the fridge overnight before baking.

Reheating: For best results, reheat individual portions in the oven at 350°F (180°C) until warmed through, keeping it crispy and delicious.

Make-Ahead: Prep your Provencal Eggplant Tomato Gratin a day in advance and refrigerate, then bake when ready to serve for worry-free entertaining!

What to Serve with Provencal Eggplant Tomato Gratin

Create a well-rounded meal that delights the senses and makes your dining experience unforgettable.

Crusty French Bread: Perfect for sopping up the rich tomato sauce, it adds a delightful contrast to the dish’s creamy texture.
Mixed Green Salad: A fresh salad with a light vinaigrette balances the hearty gratin, offering crispness and brightness.
Grilled Asparagus: Its smoky flavors and slight crunch play beautifully off the soft eggplant and melty cheese, providing a wonderful textural contrast.
Herbed Quinoa: This nutty side is not only nutritious but also flavorful, enhancing the overall experience of the meal.
Roasted Red Peppers: Their sweetness complements the tanginess of the tomato sauce, adding an extra layer of flavor to your plate.
Savory Ratatouille: This classic Provençal dish mirrors the flavors of your gratin and makes for an excellent vegetarian pairing.
Sangria: A refreshing glass of sangria with fruity undertones pairs well to cleanse the palate between bites.
Lemon Sorbet: To finish your meal on a light note, this icy treat offers a refreshing cleanse, making it an ideal dessert choice.
Olive Tapenade: Spread on the crusty bread, this adds a savory depth that’s simply irresistible alongside the gratin.
Cheese Platter: A selection of French cheeses, such as goat cheese or Brie, can be delightful accompaniments, bringing additional textures and flavors to your meal.

Expert Tips for Provencal Eggplant Tomato Gratin

Sweat the Eggplants: Allowing eggplants to sweat with salt for 45 minutes draws out bitterness and moisture, enhancing your dish.
Slice Evenly: Cut eggplants into 1/4-inch-thick slices for uniform cooking; this prevents some pieces from being mushy while others remain firm.
Generous Oil Use: Fry eggplant slices in plenty of olive oil. This not only adds flavor but also prevents sticking and dryness during cooking.
Homemade Sauce Advantage: If you’re considering store-bought sauce, cook it on the stove first to thicken it slightly, improving the overall taste of your Provencal Eggplant Tomato Gratin.
Make-Ahead Convenience: Prepare your gratin a day in advance, refrigerate it, then bake when you’re ready for a hassle-free meal.
Storing Leftovers: Keep any uneaten gratin in an airtight container in the fridge for up to 4-5 days, warming it back up in the oven to maintain its crispy texture.

Make Ahead Options

These Provencal Eggplant Tomato Gratin are perfect for busy weeknights or meal prepping! You can prepare the entire dish up to 24 hours in advance. To do this, assemble the gratin up to the baking step, then cover it tightly with plastic wrap and refrigerate. This method allows the flavors to meld beautifully, ensuring it’s just as delicious when baked. When you’re ready to cook, simply preheat your oven to 350°F (180°C) and remove the wrap. Bake for the same 40 minutes, and if you like, broil it for an extra crispy topping for the last 2 minutes. Enjoy the convenience and delightful taste of your make-ahead meal!

Provençal Eggplant Tomato Gratin Variations

Feel free to get creative with your recipe for a unique twist that ignites your taste buds!

Vegetable Boost: Add zucchini or bell peppers for extra textures and flavors; they complement the eggplant beautifully.
Embrace the bounty of summer! Fresh veggies not only ramp up nutrition but also lend a vibrant color to your dish.
Cheese Swap: Try gouda or havarti instead of mozzarella for a richer flavor and creamier texture.
Cheese lovers rejoice! The right melty option can transform your gratin into a comforting indulgence.
Gluten-Free Delight: Omit the breadcrumbs entirely for a gluten-free dish that doesn’t skimp on flavor.
Your gratin will still be beautifully bubbly and satisfying without any worry!
Bold Heat: Incorporate red pepper flakes or chili powder to give your dish a spicy kick.
A bit of heat can awaken the dish and make it memorable for those who enjoy an extra zesty experience.
Homemade Sauce: Opt for using homemade marinara or a fresh tomato sauce to take control over the flavors.
This allows you to adjust seasoning and consistency, ensuring a deliciously personalized touch.
Herb Fusion: Enhance with fresh oregano or thyme alongside the basil for added aromatic depth.
Each herb sings its own note and elevates your gratin into an aromatic symphony of Mediterranean goodness!
Creamy Layer: Add a layer of ricotta or cream cheese between the eggplant and sauce for a rich, creamy texture.
Transform your dish into a comforting delight that whispers of cozy evenings by the fire.
Ingredient Perks: Replace regular olive oil with garlic-infused oil for an extra punch in flavors.
It’s a small swap that sends your gratin straight to the next level of delectable bliss.

Feel inspired by these variations? Dive deep into your culinary journey with the Provencal Eggplant Tomato Gratin, and don’t forget to explore other delightful dishes like the Tomato Herby Bean that can seamlessly complement your meal!

Provencal Eggplant Tomato Gratin Recipe FAQs

How do I choose the best eggplants for this recipe?
Absolutely! Look for firm eggplants with shiny, smooth skin and no dark spots or blemishes. Larger eggplants may have more seeds, which can be bitter. I recommend choosing medium-sized eggplants for the best flavor and texture.

How should I store leftovers of the gratin?
To keep your Provencal Eggplant Tomato Gratin fresh, store leftovers in an airtight container in the fridge for up to 4-5 days. When ready to enjoy, simply reheat in the oven at 350°F (180°C) to help maintain that crispy, delightful texture.

Can I freeze the Provencal Eggplant Tomato Gratin?
Yes, indeed! You can freeze your assembled gratin before baking it. Just wrap it tightly in plastic wrap and then aluminum foil, ensuring no air gets in. It will last up to 3 months in the freezer. When ready to bake, thaw it in the fridge overnight prior to cooking, and then bake as usual.

What if my eggplants are still bitter after sweating?
If you find your eggplants are still a bit bitter, it’s typically due to using overly mature ones. In the future, choose younger, smaller eggplants for a milder flavor. Additionally, frying them longer in plenty of olive oil can help mask some bitterness too, so don’t hesitate to be generous with the oil!

Does this dish contain gluten?
Good question! The Provencal Eggplant Tomato Gratin is gluten-free if you omit the breadcrumbs. You can also use gluten-free breadcrumbs if you prefer to keep that crispy topping. Always double-check ingredient labels for any hidden gluten if you have dietary restrictions.

Can I prepare the gratin a day ahead of time?
Very much so! You can assemble the gratin a day in advance and store it in the fridge before baking. This make-ahead method allows the flavors to meld beautifully, resulting in an even more delicious dish when you’re ready to serve! Just pop it in the oven when you need it.