Irresistible Provençal Eggplant Tomato Gratin Recipe

There’s something magical about a Provençal Eggplant Tomato Gratin. Imagine layers of tender eggplant and juicy tomatoes, kissed by the sun, bubbling away in a dish that smells like a Mediterranean summer. Each bite transports you to a sun-drenched terrace, where laughter dances with the aroma of fresh herbs. Crispy Fried Tomatoes recipe Miso Eggplant for a twist It’s an experience that promises waves of flavor and warmth, making it the star of any dinner table.

I remember the first time I made this dish for my family. They were skeptical at first—my cousin even raised an eyebrow at the mere mention of eggplant! But as soon as they dove into that cheesy, golden goodness, their expressions transformed from doubt to delight. In less than an hour, we had devoured it all, leaving only crumbs and happy memories behind.

I’ll never forget how my friends couldn’t stop raving about it—their smiles said it all!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Eggplants: Choose firm and shiny eggplants; they should feel slightly heavy for their size.
• Ripe Tomatoes: Fresh, juicy tomatoes are essential; go for vine-ripened varieties for maximum flavor.
• Fresh Basil: Use fragrant basil leaves; they elevate the dish with their aromatic touch.
• Garlic: Fresh garlic adds depth; choose plump cloves for the best flavor impact. For more inspiration, check out this garlic butter green beans recipe.
• Olive Oil: A good quality extra virgin olive oil enhances richness and flavor; don’t skimp on this!
• Cheese (Gruyère or Parmesan): Opt for high-quality cheese to achieve that irresistible melt and golden crust.
• Salt and Pepper: Essential for enhancing all those lovely flavors; adjust to taste.

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Prepare the Eggplants: Start by preheating your oven to 375°F (190°C). While it’s warming up, slice your eggplants into thin rounds. Sprinkle them lightly with salt and let them sit for about 15 minutes to draw out moisture and bitterness.

Sauté the Aromatics: In a large skillet over medium heat, drizzle some olive oil. Add minced garlic and sauté until fragrant—about 30 seconds—then toss in diced tomatoes. Cook until they soften and start breaking down, releasing their juices.

Layer It Up!: In a greased baking dish, lay down half of your eggplant slices first. Then spoon on half of the sautéed tomato mixture followed by fresh basil leaves. Repeat this layering process until you run out of ingredients.

Add Cheese Galore!: Top the final layer with shredded Gruyère or Parmesan cheese. Drizzle with olive oil for that extra crispy finish—it will make your gratin sing!

Bake to Perfection: Place your assembled gratin in the preheated oven and bake for 30-40 minutes. Watch as it bubbles away until golden brown on top—your kitchen will smell heavenly!

Let It Rest Before Serving: Once done, remove it from the oven and let it sit for at least 10 minutes before serving. This allows those glorious flavors to meld beautifully together!

Enjoy this Provençal Eggplant Tomato Gratin with crusty bread or alongside grilled meats; its versatility makes it a perfect companion at any meal! Baked Feta Potatoes as a side.

Perfecting the Cooking Process

Start by slicing your eggplants and salting them to draw out moisture. While they sit, prepare the tomato sauce and cheese mix. Tomato Cheese Omelet pairing Layer everything in a baking dish, then bake until bubbly and golden.

Add Your Touch

Feel free to switch up the cheeses—try mozzarella for a gooey texture or add fresh herbs like basil for an aromatic twist. You can also mix in zucchini or bell peppers for extra veggies.

Storing & Reheating

Store leftovers in an airtight container in the fridge for up to three days. To reheat, simply pop it back in the oven at 350°F until warmed through, about 20 minutes.

Making this dish always reminds me of my grandmother’s kitchen during summer holidays. The aroma of baked eggplant mingling with fresh tomatoes fills the air, making everyone gather around the table eagerly.

FAQ

What can I substitute for eggplant in this recipe?

Zucchini or portobello mushrooms work well as substitutes for eggplant in this gratin.

Can I make Provençal Eggplant Tomato Gratin ahead of time?

For more inspiration, check out this chewy caramel cookies recipe.

Yes, you can assemble it a day ahead and bake just before serving.

How do I ensure my gratin isn’t watery?

Salting the eggplant beforehand reduces moisture, preventing a watery gratin when cooked.

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Provençal Eggplant Tomato Gratin

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• Author: Amelia
• Total Time: 1 hour
• Yield: Serves 6

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Description

Savor the essence of summer with this Provençal Eggplant Tomato Gratin, where layers of tender eggplant and juicy tomatoes meld beautifully with aromatic basil and gooey cheese. This dish is a delightful celebration of Mediterranean flavors, perfect for family gatherings or cozy weeknight dinners. With its vibrant colors and comforting aroma, it’s sure to become a favorite at your table.

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Ingredients

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• 2 medium eggplants (about 1 lb)
• 4 ripe tomatoes (about 1 lb), diced
• 1 cup fresh basil leaves
• 3 cloves garlic, minced
• 3 tbsp extra virgin olive oil
• 1 cup shredded Gruyère or Parmesan cheese
• Salt, to taste
• Pepper, to taste

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Instructions

1. Preheat the oven to 375°F (190°C). Slice eggplants into thin rounds, sprinkle with salt, and let sit for 15 minutes to draw out moisture.
2. In a skillet over medium heat, heat olive oil and sauté garlic until fragrant (about 30 seconds). Add diced tomatoes and cook until softened.
3. In a greased baking dish, layer half the eggplant slices, followed by half the tomato mixture and basil. Repeat layering with remaining ingredients.
4. Top with cheese and a drizzle of olive oil. Bake for 30-40 minutes until golden brown and bubbly. Let rest for 10 minutes before serving.

• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Category: Main
• Method: Baking
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 cup (200g)
• Calories: 280
• Sugar: 6g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 7g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 9g
• Cholesterol: 25mg