Description
This Provençal Eggplant Tomato Gratin is a delicious and comforting baked dish featuring layers of tender eggplant slices, a rich tomato and herb sauce, and a delightful blend of Parmesan and mozzarella cheeses. Perfectly seasoned with garlic, fresh basil, and Herbs de Provence, this gratin captures the essence of Southern French cuisine and is ideal as a hearty side or vegetarian main dish.
Ingredients
Units
Scale
Eggplant Preparation
- 2lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
- 3 tsp salt
Cooking Ingredients
- 1/2 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)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
- 1 garlic clove, peeled (for rubbing the dish)
Cheese and Toppings
- 1/4 cup (25g) grated parmesan cheese
- 1/2 - 3/4 cup (60g - 90g) grated mozzarella cheese
- 1 tbsp bread crumbs
Instructions
- Sweat the Eggplants: Spread the eggplant slices in a single layer on a board covered with a cloth or paper towels. Sprinkle salt evenly on both sides and set aside for 45 minutes to 1 hour to allow the eggplant to release excess moisture and bitterness. Afterward, pat the slices dry thoroughly using paper towels or a cloth.
- Pan Fry Eggplants: 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. Add more oil as needed and repeat until all eggplant rounds are cooked, ensuring they absorb enough oil for texture and flavor.
- Prepare Tomato Sauce: In a medium saucepan over medium heat, warm 1 tablespoon (15ml) of extra-virgin olive oil. Add the finely chopped onion and garlic and cook for about 5 minutes until lightly caramelized. Stir in fresh basil, diced tomatoes, Herbs de Provence, black pepper, and salt. Simmer the mixture on low for about 20 minutes, allowing it to thicken and reduce by a quarter.
- Prepare Gratin Dish: Take a gratin dish or skillet and rub the interior with a peeled garlic clove to infuse flavor. Drizzle 1 tablespoon of extra-virgin olive oil and rub it evenly over the surface to coat.
- Assemble the Gratin: Arrange a layer of fried eggplant slices in overlapping rows at the bottom of the prepared dish. Spread one-third of the tomato sauce over the eggplants, then sprinkle one-third of the Parmesan and one-third of the mozzarella evenly on top. Repeat this layering process two more times, finishing with the last portion of sauce and cheese. Top the final layer with bread crumbs, a sprinkle of Herbs de Provence, and season with salt and pepper to taste.
- Bake and Broil: Preheat the oven to 350°F (180°C) with a rack positioned in the middle. Bake the assembled gratin for 40 minutes until the cheese is bubbly and the sauce is set. To create a golden crust, place the gratin under the broiler for an additional 2 minutes until the top browns lightly.
- Rest Before Serving: Remove the gratin from the oven and allow it to cool for at least 15 minutes. This resting time helps the flavors to meld and makes serving easier.
Notes
- Salting the eggplants is essential to remove bitterness and excess water, resulting in a better texture.
- Be generous with olive oil when frying eggplant as they absorb oil; this adds richness to the dish.
- Rubbing the gratin dish with garlic adds a subtle aromatic layer to the final dish.
- Resting the gratin before serving helps the layers set and enhances flavor melding.
- For a vegan version, replace cheeses with plant-based alternatives.
