The aroma of summer vegetables wafting through the kitchen is an invitation I can never resist. Today, I’m thrilled to share my take on the Provençal Eggplant Tomato Gratin, a delightful dish that captures the essence of rustic French cooking. This recipe not only highlights the vibrant flavors of eggplant and ripe tomatoes but also offers a comforting, healthy twist on a classic favorite. With its low-carb profile and vegetarian-friendly ingredients, it’s the perfect option for anyone looking to escape the fast-food rut without sacrificing taste. Imagine a warm, bubbling gratin topped with golden cheese that melts in your mouth—who could say no? So, are you ready to discover how to bring a touch of Provence to your dinner table? Why is This Gratin So Irresistible? Flavorful Layers: Each bite of this Provençal Eggplant Tomato Gratin delivers a symphony of taste, from the savory eggplant to the rich tomato sauce and melty cheese. Health-Conscious Delight: With its low-carb and vegetarian profile, this dish allows you to indulge without the guilt, making it a great alternative to fast food. Easy Prep: You’ll appreciate the fuss-free preparation that requires minimal time and effort, perfect for busy weeknights or weekend gatherings. Customizable Options: Feel free to experiment with seasonal veggies, make it gluten-free, or adjust the cheeses to suit your preferences, ensuring there’s something for everyone! This dish is perfect for charming dinner parties or a comforting family meal, proving once again that healthy can be delicious. Provençal Eggplant Tomato Gratin Ingredients • Here’s what you’ll need for this delightful dish that highlights Provençal flavors: For the Gratin Eggplants – Provides structure and a creamy texture; no need to peel for added nutrition. Salt – Essential for seasoning and reducing the eggplant’s bitterness by drawing out moisture. Extra-Virgin Olive Oil – Adds richness and helps the eggplant cook evenly; use generously as it absorbs well. Garlic – Enhances flavor; chop finely to release its aromatic essence in the dish. Onion – Adds natural sweetness and depth; caramelizes beautifully for a richer sauce. Diced Tomatoes – Forms the flavorful base; you can use fresh or canned for convenience and texture. Fresh Basil – Imparts a bright, herbal note; dried basil works in a pinch if you’re out. Herbs de Provence – Gives character to the dish; substitute with Italian herbs if preferred for subtle variation. Black Pepper – A simple seasoning to elevate the overall flavor. For the Topping Parmesan Cheese – Adds umami and helps form that golden, bubbly top; try pecorino for a twist. Mozzarella Cheese – Contributes creaminess and binds it all together; alternatives like havarti or provolone can be used. Breadcrumbs – For that coveted crispy topping; panko can be used for extra crunch. Step‑by‑Step Instructions for Provençal Eggplant Tomato Gratin Step 1: Prepare Eggplants Begin by slicing the eggplants into ¼-inch rounds. Generously sprinkle salt on both sides of the slices and lay them flat on a board. Allow them to sweat for 45 minutes to an hour, drawing out moisture and bitterness. Once they have released moisture, pat them dry with a clean towel to prepare for cooking. Step 2: Pan Fry Eggplants In a large frying pan, heat a few tablespoons of extra-virgin olive oil over medium heat. Working in batches, add the eggplant slices and sauté for about 2 minutes on each side, until they become softened and slightly golden. Remove the cooked eggplants from the pan and place them on a plate lined with paper towels to absorb any excess oil. Step 3: Make Sauce In a saucepan, add a drizzle of olive oil and warm it over medium heat. Add finely chopped garlic and diced onion, cooking until the onion caramelizes and the garlic becomes fragrant—about 5 minutes. Pour in the diced tomatoes along with fresh basil, herbs de Provence, black pepper, and a pinch of salt. Let the sauce simmer, stirring occasionally, for about 20 minutes or until it thickens to a robust consistency. Step 4: Assemble Gratin Preheat your oven to 350°F (180°C). Rub a baking dish with a garlic clove and drizzle some olive oil to prevent sticking. Begin layering the assembled gratin by placing a layer of eggplant slices at the bottom, followed by a layer of tomato sauce, and then sprinkle some mozzarella and Parmesan cheese on top. Repeat this layering process two more times, finishing with a layer of sauce and a generous sprinkle of breadcrumbs and extra cheese. Step 5: Bake Place your assembled Provençal Eggplant Tomato Gratin in the preheated oven and bake for 40 minutes. You’ll know it’s done when the top turns golden and bubbly. For an additional crispy finish, switch the oven to broil for the last 2 minutes, keeping a close eye to avoid burning. Once baked, take it out and let it cool for about 15 minutes before serving. Expert Tips Cut Uniformly: Ensure eggplants are sliced into 1/4-inch rounds for even cooking and optimal texture throughout the Provençal Eggplant Tomato Gratin. Patience with Salting: Allow the salted eggplants to sweat thoroughly; this helps maintain a delightful texture and reduces bitterness in the final dish. Homemade Sauce Boost: For maximum flavor, make your own tomato sauce; it allows for better control over seasoning and freshness. Prep Ahead: If you’re short on time, assemble the gratin the day before and refrigerate. Reheating it won’t compromise the dish’s quality, making it a great option for meal prepping. Don’t Skip the Broil: Broiling for a couple of minutes at the end achieves that perfect golden-brown top, enhancing the visual appeal and texture of the gratin. Provençal Eggplant Tomato Gratin Variations Feel free to transform this classic dish into something uniquely yours with these simple and delicious twists! Zucchini Swap: Substitute eggplant with zucchini for a lighter texture. Its mild flavor works beautifully with the sauce! Mushroom Medley: Instead of eggplant, use a mix of mushrooms for a hearty, earthy flavor that complements the dish perfectly. Dairy-Free Delight: Omit all cheeses and replace with a dairy-free alternative like cashew cream for a vegan spin that’s creamy and satisfying. Gluten-Free Crunch: Switch out traditional breadcrumbs for gluten-free panko to keep that beloved crispy topping without any gluten concerns. Extra Veggies: Stir in additional seasonal vegetables like bell peppers or squash into the sauce for added nutrition and vibrant colors. Herb Variations: Feel free to swap Herbs de Provence for Italian herbs or even fresh parsley and thyme for a different aromatic profile. Spice it Up: For a kick of heat, add red pepper flakes to the sauce or layer sliced jalapeños among the eggplant for an exciting twist. Tomato Options: Use roasted cherry tomatoes instead of diced tomatoes for a sweeter, more concentrated flavor that elevates each bite. No matter which variations you try, you’ll find that this Provençal Eggplant Tomato Gratin remains a delicious canvas for your culinary creativity. For a little inspiration, don’t forget to check out my dairy-free recipes or learn how to make a simple homemade tomato sauce to elevate this dish further! How to Store and Freeze Provençal Eggplant Tomato Gratin Fridge: Store leftovers in an airtight container for up to 4-5 days. Make sure the dish cools completely before sealing to prevent condensation. Freezer: For longer storage, freeze the assembled gratin before baking. Cover it tightly with plastic wrap and then foil for up to 3 months. Reheating: When ready to enjoy, thaw overnight in the fridge, then reheat in a preheated oven at 350°F (180°C) for about 20 minutes or until heated through. Texture Note: The Provençal Eggplant Tomato Gratin may become a bit softer after freezing, but the flavors will remain deliciously intact! Make Ahead Options These Provençal Eggplant Tomato Gratin preparations are perfect for busy home cooks looking to save time during the week! You can slice and sweat the eggplant up to 24 hours in advance, just remember to pat them dry to avoid excess moisture. The sauce can also be prepared a day ahead and stored in the refrigerator. Assembling everything in layers can be done up to 3 days before you plan to serve it—just cover the dish tightly with foil to maintain freshness. When it’s time to eat, simply pop the gratin into the oven, bake for 40 minutes, and enjoy a delightful meal that tastes just as delicious as if you made it that day! What to Serve with Provencal Eggplant Tomato Gratin The warm, inviting aroma of fresh ingredients and comforting textures creates the perfect meal experience to accompany your gratin delight. Crisp Green Salad: A refreshing mix of greens, tomatoes, and cucumbers drizzled with vinaigrette adds a bright, crunchy contrast, balancing the richness of the gratin. Garlic Bread: Soft, buttery slices of garlic bread offer a delightful crunch and excellent for soaking up that savory tomato sauce, elevating the entire dining experience. Roasted Vegetables: A medley of seasonal vegetables, tossed with olive oil and herbs, provides added nutrition and complements the herbaceous flavors of the gratin perfectly. Quinoa Pilaf: Fluffy quinoa cooked with herbs and spices introduces a nutty flavor while remaining light, enhancing the overall health-conscious theme of the meal. Creamy Risotto: A creamy, arborio rice risotto infused with Parmesan can be a luxurious addition, creating a decadent contrast to the baked textures in the gratin. Chardonnay or Light Red Wine: A chilled glass of Chardonnay or a light-bodied red wine harmonizes beautifully with the dish, enhancing the flavors of the eggplant and tomato. Tiramisu: Finish your meal with this classic Italian dessert; the coffee flavors provide a delightful end note to the rich and savory profile of the gratin. Fruit Sorbet: A refreshing fruit sorbet offers a light, fruity palate cleanser that feels extravagant yet simple after a wholesome dinner. Provençal Eggplant Tomato Gratin Recipe FAQs How do I select ripe eggplants? Absolutely! When choosing eggplants, look for ones that are firm, smooth, and vibrant in color with a glossy skin. Avoid any with dark spots or blemishes, as these can indicate overripeness. A good test is to gently press the skin; if it bounces back, that means it’s ripe! How long can I store leftovers of the gratin? Very! Refrigerate your leftovers in an airtight container for up to 4-5 days. Make sure they cool completely before sealing to prevent any moisture from making the dish soggy. For the best flavor, reheat it in the oven at 350°F (180°C) for about 20 minutes before serving. Can I freeze Provençal Eggplant Tomato Gratin? Absolutely! To freeze, assemble the gratin without baking, cover it tightly with plastic wrap and then aluminum foil, and it’ll keep in the freezer for up to 3 months. When ready to enjoy, thaw it overnight in the fridge before baking it at 350°F (180°C) for about 40 minutes. What if my eggplants are bitter? If your eggplants taste bitter, it’s often due to not salting them long enough. Always salt your eggplant slices and let them sweat for 45 minutes to an hour. Make sure to pat them dry after, as this step reduces bitterness and enhances the overall flavor of the dish. Are there any dietary considerations for this gratin? Very! This recipe is vegetarian-friendly and can be made gluten-free by using gluten-free breadcrumbs. Always check ingredient labels for allergens, especially the cheeses, as brands can vary. If you’re concerned about lactose intolerance, try a dairy-free cheese alternative; there are many great options available. Can I customize the ingredients in the gratin? For sure! The more the merrier! You can substitute eggplant with other vegetables like zucchini or mushrooms for a different flavor twist. Additionally, you can swap out cheese types based on your preference—perhaps using goat cheese for a tangy flavor, or even omitting the cheese if you’re going for a lower-fat version. Enjoy experimenting! Deliciously Healthy Provençal Eggplant Tomato Gratin Recipe This Provençal Eggplant Tomato Gratin is a healthy, low-carb dish filled with vibrant flavors and comforting textures. Print Recipe Pin Recipe Prep Time 1 hour hrCook Time 40 minutes minsCooling Time 15 minutes minsTotal Time 1 hour hr 55 minutes mins Servings: 6 portionsCourse: DinnerCuisine: FrenchCalories: 250 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Gratin3 medium Eggplants Sliced into ¼-inch rounds1 teaspoon Salt For seasoning and drawing out moisture4 tablespoons Extra-Virgin Olive Oil Use generously3 cloves Garlic Finely chopped1 medium Onion Chopped2 cups Diced Tomatoes Fresh or canned1 cup Fresh Basil Or dried basil if unavailable1 tablespoon Herbs de Provence1 teaspoon Black PepperFor the Topping1 cup Parmesan Cheese Grated1 cup Mozzarella Cheese Shredded1 cup Breadcrumbs Panko can be used for extra crunch Equipment Frying panSaucepanBaking Dish Method Step-by-Step InstructionsBegin by slicing the eggplants into ¼-inch rounds. Generously sprinkle salt on both sides of the slices and lay them flat on a board. Allow them to sweat for 45 minutes to an hour.In a large frying pan, heat a few tablespoons of extra-virgin olive oil over medium heat. Add the eggplant slices in batches and sauté for about 2 minutes on each side until softened and slightly golden.In a saucepan, add a drizzle of olive oil over medium heat. Add chopped garlic and diced onion, cooking until the onion caramelizes and garlic becomes fragrant—about 5 minutes. Pour in diced tomatoes, fresh basil, herbs de Provence, black pepper, and a pinch of salt. Let simmer for about 20 minutes.Preheat your oven to 350°F (180°C). Rub a baking dish with a garlic clove and drizzle with olive oil. Start layering: eggplant slices at the bottom, followed by tomato sauce, mozzarella, and Parmesan cheese. Repeat two more times.Bake for 40 minutes or until the top is golden and bubbly. For an additional crispy finish, switch to broil for the last 2 minutes, watching closely. Let cool for about 15 minutes before serving. Nutrition Serving: 1portionCalories: 250kcalCarbohydrates: 18gProtein: 10gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 20mgSodium: 400mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1000IUVitamin C: 30mgCalcium: 250mgIron: 2mg NotesThis dish is customizable with seasonal veggies and different cheeses to suit preferences. Tried this recipe?Let us know how it was!
