Introduction

This Provençal Eggplant Tomato Gratin is a delicious way to enjoy the vibrant flavors of summer. Layers of tender eggplant, rich tomato sauce, and melted cheeses combine to create a comforting Mediterranean dish perfect for any meal.

A white rectangular baking dish filled with a layered eggplant casserole. The bottom layer is a thick red tomato sauce with chunks, followed by thick slices of purple eggplant arranged evenly. On top of the eggplant is a golden melted cheese layer that is bubbly and slightly browned, sprinkled with fine grated cheese and small bits of green herb, likely thyme, adding texture and color. The edges of the dish show some baked-on sauce and cheese, giving a homemade feel. The dish is set on a white marbled surface with a glimpse of a striped cloth underneath, and two green basil leaves placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 medium Eggplants (sliced)
1 teaspoon Salt (for drawing moisture)
2 tablespoons Extra-Virgin Olive Oil (or neutral oil)
5 cloves Garlic (minced)
1 medium Onion (chopped)
28 ounces Diced Tomatoes (canned)
1 cup Basil (fresh, chopped)
1 tablespoon Herbs de Provence
1 teaspoon Black Pepper (freshly ground)
¼ cup Parmesan Cheese (grated)
½ – ¾ cup Mozzarella Cheese (shredded)
1 tablespoon Bread Crumbs (optional)

Instructions

Step 1: Slice the eggplants into ¼-inch rounds and lay them on paper towels. Sprinkle salt over the slices and let them rest for 45 minutes to draw out moisture. Pat dry with paper towels.
Step 2: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the eggplant slices for about 2 minutes on each side until golden and tender. Repeat until all slices are cooked.
Step 3: In a saucepan, heat 1 tablespoon of olive oil. Sauté the chopped onion and minced garlic until fragrant and translucent. Stir in diced tomatoes, herbs de Provence, fresh basil, salt, and freshly ground black pepper. Let the sauce simmer gently for 20 minutes.
Step 4: Preheat the oven to 350°F (180°C). Grease a baking dish with olive oil. Layer half of the eggplant slices on the bottom, then spread half of the tomato sauce over them. Sprinkle half of the Parmesan and mozzarella cheeses. Repeat the layers, finishing with the remaining sauce and cheeses. Optionally, sprinkle bread crumbs on top for extra crunch.
Step 5: Bake the gratin for 40 minutes until it is bubbling and golden brown. For a crispier top, broil for an additional 2 minutes watching carefully to avoid burning.
Step 6: Allow the gratin to cool for 15 minutes before serving to let the flavors meld and make it easier to slice.

Tips & Variations

For a richer flavor, sprinkle some grated Pecorino cheese along with Parmesan. Fresh thyme or oregano can substitute or complement the Herbs de Provence.
Try layering thin slices of zucchini or bell peppers along with the eggplant for extra texture and color.
Use fresh tomatoes in season for a fresher tomato sauce, cooking them down more to reduce excess moisture.
To keep the eggplant from absorbing too much oil, roast the slices instead of frying.

Storage

Store any leftovers covered in the refrigerator for up to 3 days. Reheat gently in the oven at 325°F (160°C) until warmed through to maintain the texture. The gratin can also be frozen in an airtight container for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

A baked dish in a white ceramic rectangular baking dish with ridged handles, featuring three visible layers: the bottom layer is a thick red tomato sauce, the middle layer has sliced dark purple eggplants that are slightly roasted, and the top layer is a golden-brown melted cheese crust with some darker browned spots and a sprinkle of green herbs and grated white cheese on top. The edges of the dish show some baked-on sauce and cheese. The dish sits on a cloth with gray and white stripes, placed on a white marbled texture surface with a few green basil leaves partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this gratin vegan?

Yes, simply omit the Parmesan and mozzarella cheeses or substitute with vegan cheese alternatives. You can also use olive oil instead of butter if your recipe calls for it.

Do I need to salt the eggplant before cooking?

Salting the eggplant helps draw out moisture and reduces bitterness while preventing the slices from absorbing too much oil during cooking. It’s a helpful step but can be skipped if short on time or if using young, fresh eggplants.