Provençal Eggplant Tomato Gratin
It’s eggplant season and that means this Provencal 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 is a fuss-free recipe that makes a great side or a perfect vegetarian dinner. This is probably one of my favorite recipes to make do with the abundance of tomatoes and eggplants in the summer. This veggie-focused dish is pretty healthy and low carb, yet it’s nothing short of…
- Prep time
- 1 hr
- Cook time
- 40 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
- 3 tsp salt
- 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
- 1 garlic clove, peeled (for the dish)¼ cup (25g) grated parmesan cheese
- ½ - ¾ cup (60g – 90gr) grated mozzarella cheese
- 1 tbsp bread crumbs
Instructions
- 1
Step 1 - Spread eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle with salt (on both sides) and set aside for 45min to 1 hour to allow the eggplant to “sweat” excess moisture and lose their bitterness. Pat eggplant dry on both sides with paper towel or a cloth.
- 2
Step 2 – Heat up about 1 tbsp (15ml) of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and pan fry for about 2 minutes on each side, until the eggplant is softened. Add more oil to the pan and repeat with all eggplant rounds. Eggplant absorbs a lot of oil, so don’t be afraid to be generous when oiling the pan.
- 3
Pre-heat your oven to 350°F/180°C with a rack in the middle.
- 4
Step 3 - In a medium sized sauce pan, over medium heat, heat up 1 tablespoon (15ml) of EVOO and cook onion and garlic for 5 minutes or until lightly caramelized. Add fresh basil, diced tomatoes, herbs de Provence, basil, black pepper, salt and cook for about 20 minutes at a low simmer, until 1/4 of the liquid has dissolved and it looks much thicker.
- 5
Step 4 - Rub a gratin dish or skillet with a crushed garlic clove. Drizzle 1 tbsp of EVOO and rub to coat evenly. To assemble, arrange a layer of eggplant slices in overlapping rows at the bottom of the prepared baking dish. Cover with a third of the tomato sauce and a third of the Parmesan and a third of the mozzarella. Repeat this process twice, finishing with the last third of tomato sauce and cheese. Top with breadcrumbs, an extra sprinkle of Herbs de Provence and salt and pepper to taste.
- 6
Bake for 40 minutes. Finish with 2 minutes under the broiler to brown the top. Let cool for at least 15 minutes before serving.