Provençal Eggplant Tomato Gratin Recipe

If you love Mediterranean flavors and comforting, layered vegetables, this Provençal Eggplant Tomato Gratin Recipe is going to become a staple in your kitchen. I absolutely love how this gratin is both hearty and fresh, with tender eggplants soaked in a rich tomato and herb sauce, all topped off with melty cheeses and a crunchy golden breadcrumb crust. It’s the kind of dish that feels like a warm hug on a plate, perfect for any season but especially comforting when tomatoes are at their peak.

When I first tried this Provençal Eggplant Tomato Gratin Recipe, I was amazed by how simple ingredients could come together to deliver such depth of flavor. You’ll find that it works beautifully as a main course with a side salad or as a vibrant side dish to grilled meats or fish. Plus, it’s one of those recipes where the effort you put into layering and slow-simmering the sauce truly pays off—I promise it’s worth every minute!

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Ingredients You’ll Need

This classic Provençal Eggplant Tomato Gratin Recipe relies on fresh, quality ingredients that combine to deliver authentic flavors. When shopping, try to find firm, shiny eggplants without blemishes and ripe canned tomatoes with good acidity for the best sauce.

• Eggplants: I recommend medium-sized eggplants so the slices hold up nicely and cook evenly.
• Extra-virgin olive oil: Use good quality here—it adds fragrant depth and richness.
• Garlic cloves: Fresh is best for the most vibrant flavor boost.
• Onion: Yellow or sweet onions caramelize nicely and bring natural sweetness.
• Canned diced tomatoes: Look for a brand with no added sugar or preservatives for a pure tomato flavor.
• Fresh basil leaves: The key herb that brightens the tomato sauce and ties the dish together.
• Herbs de Provence: This blend of savory herbs is the heart of Provençal cooking—don’t skip it!
• Black pepper and salt: To season and enhance all the layers.
• Parmesan cheese: Adds nutty sharpness that balances the rich tomato sauce.
• Mozzarella cheese: Use fresh or low-moisture shredded for a melty, creamy texture.
• Bread crumbs: For a crunchy, golden topping that contrasts beautifully with the softness below.

Variations

I love playing around with this Provençal Eggplant Tomato Gratin Recipe depending on what’s in season or dietary needs. It’s so forgiving that you can easily swap a few ingredients or add extras to make it your own.

• Make it vegan: I swapped the Parmesan and mozzarella for vegan cheese once, and it was surprisingly satisfying—just make sure your vegan cheese melts well.
• Add other veggies: Sometimes I toss in thin slices of zucchini or bell peppers for extra color and texture.
• Spicy kick: When I’m feeling bold, I add a pinch of red pepper flakes to the tomato sauce—it lifts the flavors nicely.
• Herbal tweaks: If you don’t have Herbs de Provence, fresh thyme and rosemary work great as substitutes.

How to Make Provençal Eggplant Tomato Gratin Recipe

Step 1: Sweat and Salt the Eggplant

Start by layering your eggplant slices on a cloth or paper towels and sprinkling them evenly with salt on both sides. I discovered this trick when I first struggled with bitter eggplants—the salt pulls out excess water and bitterness, leaving the flesh tender and creamy. Let them sit for 45 minutes to an hour, then blot dry thoroughly; this also helps reduce how much oil they soak up later in the frying step.

Step 2: Pan-Fry the Eggplant

Heat a tablespoon of extra-virgin olive oil in a skillet over medium heat. Fry a few eggplant slices at a time for about 2 minutes per side until golden and soft. Don’t skimp on the oil here—eggplant loves to soak it up, and it makes the gratin so much more flavorful. Keep adding oil as needed and work in batches to avoid crowding the pan; this helps the slices cook evenly instead of steaming.

Step 3: Make the Tomato Sauce

In a saucepan, warm more olive oil over medium heat and gently sauté finely chopped onions and garlic until soft and just caramelized—this usually takes about 5 minutes. Add diced tomatoes, fresh basil, Herbs de Provence, salt, and pepper, then simmer on low for 20 minutes until the sauce thickens and concentrates in flavor. Stir occasionally and watch for a rich, glossy consistency; this slow cooking is where all the magic develops.

Step 4: Assemble the Gratin

Rub your baking dish with a crushed garlic clove and drizzle with a tablespoon of olive oil to give the dish an extra perfume and prevent sticking. Layer the eggplant rounds in overlapping rows, spread one-third of your tomato sauce over them, then sprinkle with a mix of Parmesan and mozzarella. Repeat layering two more times, finishing with tomato sauce and cheese on top. Finally, add breadcrumbs and a little extra Herbs de Provence—this will bake up golden and crunchy, adding a perfect bite contrast.

Step 5: Bake and Broil to Perfection

Bake your gratin at 350°F (180°C) for 40 minutes until bubbling and heated through. For that signature golden crust, pop it under the broiler for 2 minutes—just keep a close eye to make sure it doesn’t burn! Let it rest for at least 15 minutes before serving; this helps the flavors meld and the gratin to set, making it easier to slice.

How to Serve Provençal Eggplant Tomato Gratin Recipe

Garnishes

I usually top this gratin with a few fresh basil leaves right before serving—it adds a pop of color and freshness that cuts through the richness. Sometimes a sprinkle of extra grated Parmesan feels just right if I want it cheesier, or a little drizzle of good olive oil for shine.

Side Dishes

For a cozy dinner, I love pairing this gratin with a crisp green salad dressed in a light vinaigrette. It also goes well alongside grilled chicken or fish to round out the meal. On chillier days, crusty bread for soaking up the tomato sauce is an absolute must!

Creative Ways to Present

For special occasions, I try layering the eggplants and sauce in individual ramekins for a beautiful single-serving presentation. It’s fun to sprinkle finely chopped herbs on top just before serving and place the ramekins on rustic wooden boards or colorful plates to impress guests.

Make Ahead and Storage

Storing Leftovers

I usually let the gratin cool completely before transferring leftovers to an airtight container. It keeps well in the fridge for up to 3 days, and the flavors actually deepen after resting overnight. Just make sure to cover it tightly so it doesn’t absorb other fridge odors.

Freezing

If you want to freeze the gratin, I recommend doing so before baking. Assemble everything in a freezer-safe dish, cover tightly with foil and plastic wrap, then freeze for up to 2 months. When you’re ready, bake it straight from frozen—just add extra baking time and keep an eye on the topping.

Reheating

To reheat, I pop leftovers in a 350°F (175°C) oven covered with foil for about 15-20 minutes until warmed through. Removing the foil halfway lets the topping crisp back up without burning it. Microwave is fine for a quick fix but you might lose the crunchy texture.

FAQs

Final Thoughts

This Provençal Eggplant Tomato Gratin Recipe holds a special place in my heart because it’s both old-world comforting and fresh, seasonal, and approachable. It’s the kind of dish I feel great serving to friends and family any time of year, and its beautiful layers always impress without fuss. I really hope you’ll try making it soon—you’ll be rewarded with a hearty, flavorsome, and utterly satisfying dish that I guarantee will become one of your go-to recipes!

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