Provencal Eggplant Tomato Gratin Recipe

This eggplant gratin is my absolute favorite because it combines the rich, savory flavors of ripe tomatoes and melted Gruyère with the comforting crunch of cheesy breadcrumbs on top. Plus, making it feels like a beautiful ritual; from salting the eggplants to layering everything just right, it’s my zen escape into a world of deliciousness.

I love preparing this Provencal Eggplant Tomato Gratin because it combines the profound flavors of fresh, ripe tomatoes, aromatic thyme and basil, and the earthy taste of eggplant; Gruyère and Parmesan cheese add an enchanting creaminess; breadcrumbs supply a satisfying crunch. It is so wholesome and full of wonderful flavors and aromas.

Ingredients

• Eggplants: Rich in fiber and antioxidants, these add a hearty texture.
• Olive Oil: Heart-healthy fats with a rich, fruity flavor.
• Tomatoes: Full of vitamin C, lending a juicy, tangy sweetness.
• Thyme: Provides earthy notes and is rich in antioxidants.
• Basil: Aromatic herb that enhances flavor and offers anti-inflammatory benefits.
• Gruyère Cheese: Adds a creamy, nutty richness with protein and calcium.
• Breadcrumbs: Create a crispy topping, offering texture and some carbs.

Ingredient Quantities

• 2 medium eggplants, sliced 1/4-inch thick
• 2 teaspoons salt, divided
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 2 pounds ripe tomatoes, chopped
• 1 tablespoon fresh thyme leaves
• 1/2 cup fresh basil leaves, chopped
• 1/2 teaspoon black pepper
• 1 cup grated Gruyère cheese
• 1/2 cup grated Parmesan cheese
• 1/2 cup breadcrumbs

Instructions

1. Set your oven to 375°F (190°C) to heat. Use 1 teaspoon of salt to give a good sprinkle to the eggplant slices, and then take a moment to let them sit for 30 minutes. This allows the salt to do its job of drawing the moisture out of the eggplant. Afterward, take your paper towels and pat the eggplant slices dry.

2. In a big skillet, warm 2 tablespoons of olive oil on medium. Sauté the onion until it’s soft and see-through, which should take about 5 minutes. Add the garlic and cook for another minute.

3. Add the diced tomatoes, thyme, salt, and pepper. Simmer for 20 minutes until thickened, stirring occasionally.

4. In a separate skillet, add the last tablespoon of olive oil and bring it up to medium-high heat. It should be hot enough to fry but not so hot that you burn the eggplant. This will take about a minute. If you have a 12-inch All-Clad skillet, use it. Otherwise, work in batches. See next step.

5. In a baking dish, layer one-third of the tomato sauce on the bottom, followed by half the eggplant slices. Sprinkle with half the basil.

6. Add another third of the tomato sauce, then the remaining eggplant, and top with the rest of the basil.

7. Ensure the eggplant is well coated with what remains of the sauce. Cover it with the tomato sauce in such a way that no part of it is left uncovered.

8. Evenly distribute the Gruyère and Parmesan cheeses over the topmost layer of tomato sauce.

9. Mix the breadcrumbs with a pinch of salt and a dash of olive oil, and sprinkle the mixture over the layer of cheese.

10. Preheat oven to 350 degrees F. Bake in the preheated oven for 30 minutes, or until the top is golden and bubbling. Let it cool slightly before serving. Enjoy!

Equipment Needed

1. Oven
2. Skillet (large, preferably 12-inch)
3. Skillet (separate for frying)
4. Baking dish
5. Knife
6. Cutting board
7. Measuring spoons
8. Measuring cups
9. Paper towels
10. Wooden spoon or spatula
11. Grater
12. Mixing bowl
13. Spoon for stirring

FAQ

• What is the best way to prep the eggplants?Once sliced, the eggplant should be sprinkled with 1 teaspoon of salt and allowed to rest for half an hour. This not only draws out excess moisture that the eggplant tends to hold but also helps to reduce any bitterness that could be encountered in the cooked dish. After the salt has done its work and the eggplant has had a chance to weep, it should be patted dry with a paper towel before proceeding to the next step.
• Can I use canned tomatoes instead of fresh?Certainly, substituting with canned tomatoes is fine. About two to three 14-ounce cans of diced tomatoes should do the trick, but draining them well is key to achieving the right flavor and consistency.
• Is there a cheese replacement for Gruyère?In the absence of Gruyère, Swiss cheese or Emmental can serve quite well as substitutes because these cheeses have similar properties when it comes to melting.
• Can the recipe be made ahead of time?You can indeed put together the gratin a day ahead and stash it in the fridge. When you’re ready to serve it, pop it in the oven, and just be aware that if it started in the fridge, it might need more time in the oven to get bubbly and brown.
• Is there a gluten-free option for breadcrumbs?Certainly, gluten-free breadcrumbs or crushed gluten-free crackers can be used as a substitute.
• Can I use dried herbs instead of fresh?Indeed, if fresh thyme and basil are not on hand, dried versions may be used; however, in that case, use about a third of the amount called for, since dried herbs are much more concentrated.
• How can I store leftovers?Leftovers should be placed in a container with a tight seal and stored in the fridge for no more than 3 days. If you want to heat them again, stick them in the oven.

Substitutions and Variations

2 medium zucchini, sliced 1/4-inch thick: Substitute with 2 medium eggplants.
1 large onion: Instead, use 2 leeks, only the white and light green parts, and chop them finely.
Three cloves of garlic: Substitute with one half of a teaspoon of garlic powder.
One tablespoon fresh thyme leaves: Replace with one teaspoon dried thyme.
1 cup grated Gruyère cheese: Use 1 cup of mozzarella cheese, grated, in its place.

Pro Tips

1. Salting Eggplants After salting the eggplants, place them in a colander over a bowl and weigh them down with a heavy plate to press out excess moisture. This ensures they become tender and less bitter when cooked.

2. Tomato Sweetness If your tomatoes are not very sweet, add a pinch of sugar to the sauce to enhance the natural flavors. This will balance the acidity and elevate the taste.

3. Herb Infusion Consider adding a sprig of rosemary to the tomato sauce while it simmers, removing it before assembling the dish. This will subtly enhance the earthy flavors.

4. Crispy Breadcrumbs For extra crispy breadcrumbs, toast them in a dry skillet until golden before mixing with salt and olive oil. This helps them retain their crunchiness after baking.

5. Resting Before Serving Allow the baked dish to rest for at least 10 minutes after removing it from the oven. This resting period helps the flavors meld and makes it easier to slice and serve.