Provençal Eggplant Tomato Gratin Recipe

If you’re a fan of rich, comforting dishes that burst with sunshine-filled flavors, you’re going to love this Provençal Eggplant Tomato Gratin Recipe. I absolutely love how the tender, caramelized eggplant slices soak up the vibrant tomato sauce, all layered under a melty blanket of mozzarella and parmesan. It’s like a little piece of southern France right in your kitchen—warm, fragrant, and packed with herbs that make every bite sing.

When I first tried this dish, it quickly became a family favorite for weekend dinners and even casual dinner parties because it’s both elegant and surprisingly easy to pull off. Whether you want a wholesome vegetarian main or a side dish that pairs beautifully with roast meats, this Provençal Eggplant Tomato Gratin Recipe is worth every minute of prep and all the appreciation it gets at the table.

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Ingredients You’ll Need

Each ingredient in this Provençal Eggplant Tomato Gratin Recipe plays a special role—from the creamy mozzarella to the fragrant Herbs de Provence—making it essential to use fresh, good-quality produce and pantry staples for the best results.

• Eggplants: Choose firm, medium-sized eggplants for even slices and less bitterness.
• Salt: It helps to draw out moisture from the eggplant so you get tender, flavorful slices.
• Extra-virgin olive oil: The backbone of this dish’s richness and a source of that Mediterranean flair.
• Garlic cloves: Make sure they’re fresh to give your sauce and dish that aromatic punch.
• Onion: Adds sweetness and depth when slowly caramelized.
• Diced tomatoes: I prefer canned quality tomatoes for a consistent, rich sauce all year round.
• Fresh basil leaves: Brightens and freshens the sauce with herbaceous notes.
• Herbs de Provence: The magic blend that transports the dish to the French countryside.
• Black pepper and salt: Essential seasoning to balance flavors.
• Parmesan cheese: Provides a salty, savory layer that melts into pure yum.
• Mozzarella cheese: For that ooey-gooey topping that pulls everyone in.
• Bread crumbs: Adds a golden, crunchy crust to finish the gratin beautifully.

Variations

I love to tweak this Provençal Eggplant Tomato Gratin Recipe depending on the season or what’s in my pantry. Don’t hesitate to make it yours by playing with herbs, cheeses, or even adding extra veggies—you’ll find the base recipe super forgiving and adaptable.

• Adding Zucchini: I sometimes add thinly sliced zucchini to the layers for extra texture and color—it turns out just as delicious.
• Using Vegan Cheese: If you’re dairy-free, swapping mozzarella and parmesan for your favorite plant-based alternatives keeps this recipe inclusive without sacrificing flavor.
• Kick of Heat: Sprinkle a pinch of chili flakes in your tomato sauce if you like a little spicy warmth in your gratin.
• Herbs Mix: Feel free to experiment with rosemary or thyme alongside Herbs de Provence for a fresh twist each time.

How to Make Provençal Eggplant Tomato Gratin Recipe

Step 1: Sweat the Eggplant to Remove Bitterness

This is a game-changer in making the perfect gratin—I don’t skip it. Lay your eggplant slices on a board lined with a cloth or paper towels, sprinkle salt on both sides, and let them sweat for 45 minutes to an hour. You’ll notice water beads forming; that’s the magic extracting the bitterness and excess moisture. Just remember to pat them thoroughly dry before cooking, so they don’t turn soggy.

Step 2: Pan-Fry the Eggplant Until Soft

Heat a generous tablespoon of olive oil in a wide pan over medium heat. Fry the eggplant slices in batches, about 2 minutes per side, until they’re translucent and tender—you’ll see them soften nicely. Since eggplant loves soaking up oil, don’t be shy about adding a little more between batches. This step builds flavor and texture that baking alone won’t deliver.

Step 3: Simmer the Tomato Sauce

In a saucepan over medium heat, warm a tablespoon of olive oil and sauté chopped onion and garlic for about 5 minutes until they caramelize lightly. Then stir in canned diced tomatoes, fresh basil, Herbs de Provence, salt, and pepper. Let everything gently simmer for around 20 minutes until the sauce thickens and the flavors concentrate. This sauce is the heart of the dish—it’s worth that little extra patience!

Step 4: Assemble and Bake Your Gratin

Rub your gratin dish with a halved garlic clove—this little trick gives the dish a subtle garlic undertone that’s delicious but not overpowering. Drizzle and spread a tablespoon of olive oil for richness. Layer the eggplant slices evenly at the bottom, then spoon over a third of the tomato sauce, sprinkle with parmesan and mozzarella. Repeat the layers two more times, topping it all off with breadcrumbs and an extra sprinkle of Herbs de Provence, salt, and pepper. Bake at 350°F (180°C) for 40 minutes, then broil for 2 minutes to get a golden, bubbly crust. Let it rest for 15 minutes before digging in—this helps everything set perfectly.

How to Serve Provençal Eggplant Tomato Gratin Recipe

Garnishes

My go-to garnishes are fresh basil leaves scattered on top and a gentle drizzle of extra-virgin olive oil just before serving. Sometimes, I like a sprinkle of flaky sea salt or a few cracks of fresh black pepper to heighten the flavors and add a bit of texture contrast.

Side Dishes

This gratin is a superstar alongside grilled chicken or roast lamb, but it also pairs wonderfully with a crisp green salad and crusty baguette for a light, satisfying meal. When entertaining, I like to serve it with ratatouille or herbed rice for a true French-inspired spread.

Creative Ways to Present

For special occasions, I’ve arranged individual gratins in small ramekins for charming, personal portions. It looks stunning served with a delicate sprinkle of microgreens or edible flowers. And plating with a side drizzle of balsamic reduction always earns extra compliments!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. I find the flavors deepen overnight, making it taste even better the next day. Just be sure to cool it completely before refrigerating to keep that cheesy crust intact.

Freezing

This Provençal Eggplant Tomato Gratin Recipe freezes well if you want to prep ahead. I recommend freezing before baking, tightly covered to prevent freezer burn, and then baking directly from frozen—just add extra baking time until bubbly and golden.

Reheating

The best way to reheat the gratin is in the oven at 350°F (180°C) for about 20 minutes or until warmed through. This method keeps the top crispy, unlike the microwave which can make it a bit soggier. If you’re in a rush, cover with foil and microwave, then finish under the broiler if you want to revive the golden crust.

FAQs

Final Thoughts

Every time I make this Provençal Eggplant Tomato Gratin Recipe, I’m reminded of why it’s a timeless classic—full of comfort, fresh herbs, and layers of flavor that bring people together. It’s the kind of dish that invites lingering at the table and second helpings. I really hope you’ll try it soon and see for yourself how easy it is to create a little Provençal magic in your kitchen. Trust me, it’s as rewarding to make as it is to eat!

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