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Savor Summer with Provençal Eggplant Tomato Gratin Delight Recipe

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★★★★★

4.9 from 552 reviews

This Provençal Eggplant Tomato Gratin is a delightful summer dish featuring tender, golden-fried eggplant slices layered with a fragrant tomato sauce infused with garlic, basil, and herbs de Provence. Topped with melty mozzarella and Parmesan cheese, then baked to bubbly perfection, this recipe brings Mediterranean flavors to your table in a comforting and elegant gratin.

Ingredients

Scale

Eggplant Preparation

  • 2 medium Eggplants (sliced into ¼-inch rounds)
  • 1 teaspoon Salt (for drawing moisture)
  • 2 tablespoons Extra-Virgin Olive Oil (or neutral oil, for frying)

Tomato Sauce

  • 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)

Cheese & Topping

  • ¼ cup Parmesan Cheese (grated)
  • ½ – ¾ cup Mozzarella Cheese (shredded)
  • 1 tablespoon Bread Crumbs (optional)
  • Additional 1 tablespoon Extra-Virgin Olive Oil (for greasing the dish)

Instructions

  1. Prepare Eggplant: Slice the eggplants into ¼-inch rounds and lay them on paper towels. Sprinkle salt evenly over the slices and let them rest for 45 minutes to draw out moisture. After resting, pat the slices dry with paper towels.
  2. Fry Eggplant: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Fry the eggplant slices for about 2 minutes per side until they are golden brown. Work in batches as needed and add more oil if required. Set the cooked slices aside.
  3. Make Tomato Sauce: In a saucepan, heat 1 tablespoon of olive oil over medium heat. Sauté the chopped onion and minced garlic until fragrant and translucent, about 3-5 minutes. Add the diced tomatoes, herbs de Provence, fresh chopped basil, salt, and freshly ground black pepper. Stir well and let the mixture simmer gently for 20 minutes until the sauce thickens.
  4. Preheat Oven and Prepare Dish: Preheat your oven to 350°F (180°C). Grease a baking dish with 1 tablespoon of olive oil to prevent sticking and add flavor.
  5. Assemble the Gratin: Layer half of the fried eggplant slices evenly at the bottom of the baking dish. Spread half of the tomato sauce over the eggplant, then sprinkle half of the Parmesan and mozzarella cheese over the sauce. Repeat the layers with the remaining eggplant, tomato sauce, and cheeses. Optionally, sprinkle bread crumbs on top for added texture.
  6. Bake the Gratin: Place the assembled dish in the preheated oven and bake for 40 minutes until the gratin is bubbling and the top is golden brown. For an extra crispy topping, switch the oven to broil and cook for an additional 2 minutes, watching carefully to avoid burning.
  7. Rest and Serve: Remove the gratin from the oven and allow it to cool for 15 minutes to set. This resting period helps the flavors meld and makes it easier to serve. Enjoy your Provençal Eggplant Tomato Gratin warm.

Notes

  • Salting the eggplant is key to removing bitterness and excess moisture, which helps prevent a soggy gratin.
  • Use fresh herbs like basil for optimal flavor, but dried can be substituted if needed.
  • For a vegetarian diet, ensure the cheese used is free from animal rennet.
  • Optional breadcrumbs add a nice crunchy topping but can be omitted for a gluten-free version.
  • You can substitute fresh tomatoes during summer instead of canned for a fresher taste.

Keywords: eggplant gratin, Provençal recipe, tomato gratin, vegetarian dinner, Mediterranean cuisine, baked eggplant

Find it online: https://dailysimplerecipe.com/savor-summer-with-provencal-eggplant-tomato-gratin-delight-recipe/