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.
Ingredients
Scale
- 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
Instructions
- 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.
- In a skillet over medium heat, heat olive oil and sauté garlic until fragrant (about 30 seconds). Add diced tomatoes and cook until softened.
- In a greased baking dish, layer half the eggplant slices, followed by half the tomato mixture and basil. Repeat layering with remaining ingredients.
- 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