Description
This Provençal Eggplant Tomato Gratin is a classic French-inspired baked dish featuring layers of tender, pan-fried eggplant slices, rich tomato and herb sauce, and a golden, cheesy topping. The casserole is infused with the fragrant flavors of fresh basil, garlic, and Herbs de Provence, making it a hearty and flavorful vegetarian main or side dish perfect for any occasion.
Ingredients
Units
Scale
Eggplant Preparation
- 2 lbs (900g) eggplants (about 2 medium), sliced widthwise into 1/4-inch-thick rounds, end slices discarded
- 3 tsp salt
Sauce
- 1/2 cup (125ml) extra-virgin olive oil, divided
- 2 garlic cloves, peeled and finely chopped
- 1 onion, peeled and finely chopped
- 1 (28 fl.oz/796ml) can diced tomatoes
- 2-3 fresh basil leaves, chopped
- 1 tbsp Herbs de Provence (+ extra for topping)
- 1/2 tsp freshly ground black pepper
- 1/2 tsp salt
Assembly and Topping
- 1 garlic clove, peeled (for rubbing the dish)
- 1/4 cup (25g) grated parmesan cheese
- 1/2 - 3/4 cup (60g - 90g) grated mozzarella cheese
- 1 tbsp bread crumbs
Instructions
- Prepare Eggplant: Spread eggplant slices in one layer on a board covered with a cloth or paper towels. Sprinkle evenly with salt on both sides and let sit for 45 minutes to 1 hour to draw out moisture and reduce bitterness. After resting, pat the slices dry thoroughly using paper towels or a clean cloth.
- Pan-Fry Eggplant: Heat about 1 tablespoon (15ml) of extra virgin olive oil in a large frying pan over medium heat. Add 3 to 4 eggplant slices and fry for approximately 2 minutes on each side until the eggplant softens and turns golden. Add more oil as needed and repeat until all slices are cooked. Eggplant absorbs a lot of oil, so be generous to prevent sticking.
- Prepare Tomato Sauce: While frying the eggplant, heat 1 tablespoon (15ml) of olive oil in a medium saucepan over medium heat. Add finely chopped onion and garlic and cook for about 5 minutes until lightly caramelized. Stir in chopped basil, diced tomatoes, Herbs de Provence, black pepper, and salt. Simmer gently over low heat for about 20 minutes, allowing the sauce to thicken and reduce by roughly a quarter.
- Assemble the Gratin: Preheat the oven to 350°F (180°C) placing a rack in the middle. Rub the inside of a gratin dish or ovenproof skillet with a peeled garlic clove, then drizzle with 1 tablespoon of olive oil and evenly coat the surface. Layer the eggplant slices in overlapping rows on the bottom, then spread one-third of the tomato sauce over them. Sprinkle with one-third of the grated parmesan and mozzarella cheeses. Repeat this layering process two more times, ending with the remaining tomato sauce and cheese. Finish by sprinkling the top with bread crumbs, extra Herbs de Provence, and seasoning with salt and pepper to taste.
- Bake and Broil: Bake the assembled gratin in the preheated oven for 40 minutes until bubbly and cooked through. Then switch the oven to broil and cook for an additional 2 minutes to brown and crisp the top cheese and bread crumbs.
- Rest and Serve: Remove from the oven and let the gratin cool for at least 15 minutes to set before serving. This allows the flavors to meld and makes for easier slicing.
Notes
- Salting the eggplant before cooking is essential to remove excess moisture and reduce bitterness, resulting in a better texture and taste.
- Use a generous amount of olive oil when pan-frying the eggplant, as it absorbs oil quickly.
- If you prefer a richer topping, increase the parmesan or mozzarella slightly.
- This dish can be prepared ahead and reheated, making it ideal for entertaining.
- Serving suggestion: pair with a crisp green salad and crusty bread for a complete meal.
