Throughout my culinary journey, I’ve discovered that comfort food doesn’t have to be indulgent; it can also be incredibly healthy! Enter the Provencal Eggplant Tomato Gratin—a delightful twist on the classic that layers tender eggplant with a rich, savory tomato sauce and melty cheese. Perfectly suited for those of us eager to embrace a vegetarian lifestyle, this dish is not only low-carb but also celebrates the flavors of summer’s finest produce, making it ideal for both elegant dinners and casual gatherings. With a crispy breadcrumb topping and aromatic Herbs de Provence, you’ll find this gratin is a crowd-pleaser that stands out on any table. What’s your favorite twist on traditional comfort food? Why choose Provençal Eggplant Tomato Gratin? Simplicity, this dish offers an accessible way to elevate your cooking skills without fuss. Flavorful Layers of eggplant, savory tomato sauce, and melty cheese create a delicious harmony. Healthy Comfort food that satisfies cravings while maintaining a low-carb profile—perfect for a guilt-free indulgence! Versatile Variations allow you to swap out ingredients, so feel free to adapt based on seasonal vegetables. Crowd-Pleasing Appeal makes it an ideal option for family gatherings or dinner parties; everyone will be impressed! For a delicious pairing, consider serving it with a light salad or a crusty bread, enhancing the overall experience. Provençal Eggplant Tomato Gratin Ingredients For the Gratin Eggplants – Versatile vegetable providing structure and a creamy texture when cooked. No need to peel; skin enhances nutrition. Salt – Draws moisture out of eggplants, reducing bitterness, and is essential for seasoning. Extra-Virgin Olive Oil – Adds richness and helps in cooking the eggplant. Use generously as eggplant absorbs oil. Garlic – Provides aromatic flavor; finely chopped or whole, depending on use. Onion – Sweetness and depth of flavor; caramelizes for a richer sauce. Diced Tomatoes – Forms the base of the sauce; use either canned or fresh for a chunky texture. Fresh Basil – Adds freshness; feel free to substitute with dried if unavailable. Herbs de Provence – A blend giving the dish its Provençal character. Can substitute with an Italian herb mix if needed. Black Pepper – Enhances flavor. For the Cheesy Layer Parmesan Cheese – Provides umami and a golden top; can substitute with pecorino for variation. Mozzarella Cheese – Contributes creaminess and binds ingredients; alternatives include havarti or provolone. For the Topping Breadcrumbs – For a crispy topping; can use panko for extra crunch. Step‑by‑Step Instructions for Provençal Eggplant Tomato Gratin Step 1: Prepare Eggplants Begin by slicing the eggplants into 1/4-inch rounds and layering them on a cutting board. Generously sprinkle salt on both sides of the slices and allow them to sweat for 45 minutes to an hour. This process draws out moisture and bitterness, ensuring a tender texture. Afterward, pat the slices dry with a towel to remove excess moisture. Step 2: Pan Fry Eggplants Heat a generous amount of extra-virgin olive oil in a large frying pan over medium heat. Add the salted eggplant slices in batches, cooking them for about 2 minutes on each side until they soften and become golden brown. Remove the cooked eggplant from the pan and set aside on a plate, ensuring they’re ready for assembly in your Provençal Eggplant Tomato Gratin. Step 3: Make Sauce In a saucepan, pour in some olive oil and place it over medium heat. Add finely chopped garlic and diced onion, cooking them for about 5 minutes until they become fragrant and caramelized. Stir in the diced tomatoes, fresh basil, Herbs de Provence, black pepper, and a pinch of salt; let the mixture simmer for approximately 20 minutes until it thickens and develops a rich flavor. Step 4: Assemble Gratin Take a baking dish and rub the bottom with a clove of garlic and a drizzle of olive oil for extra flavor. Begin layering the dish by placing a layer of eggplant slices, followed by a generous scoop of sauce and a sprinkle of mozzarella and Parmesan cheese. Repeat this process, creating three layers of eggplant, sauce, and cheese, finishing with a topping of breadcrumbs and a sprinkle of extra herbs. Step 5: Bake Preheat your oven to 350°F (180°C). Once heated, place the assembled Provençal Eggplant Tomato Gratin in the oven and bake for about 40 minutes. The top should be bubbly and golden brown. For an extra crispy finish, switch to the broiler for 2 minutes, watching closely to prevent burning. Once done, let the gratin cool for about 15 minutes before serving. Expert Tips for Provençal Eggplant Tomato Gratin Perfect Thickness: Cut eggplants into 1/4-inch rounds for even cooking. Thicker slices may result in undercooked layers, affecting texture. Sweat It Out: Let eggplants sweat for at least 45 minutes to reduce bitterness and moisture. Skipping this step can lead to a soggy gratin. Homemade Sauce Love: Use a homemade tomato sauce for deeper flavor. Store-bought can work, but you’ll miss out on the tailored seasoning. Texture Variation: Opt for panko breadcrumbs if you want extra crunch on top. Regular breadcrumbs can be less crispy but will still taste great. Meal Prep Friendly: Assemble the gratin a day in advance and refrigerate. This allows flavors to meld, enhancing the taste when baked. Guilt-Free Indulgence: Embrace variations! Swap cheese or add extra veggies to customize your Provençal Eggplant Tomato Gratin while keeping it healthy and satisfying. Make Ahead Options These Provençal Eggplant Tomato Gratin layers are perfect for meal prep enthusiasts! You can prepare the eggplants and sauce up to 24 hours in advance, which allows the flavors to meld beautifully. Simply salt and sweat the eggplant slices, then store them in an airtight container. The sauce can be made ahead and refrigerated as well. When you’re ready to serve, layer the prepped eggplants, sauce, and cheeses in a baking dish, add breadcrumbs, and bake as directed. This approach ensures your dish retains its delightful texture and flavor—making a delicious meal just as satisfying and perfect for busy weeknights! What to Serve with Provencal Eggplant Tomato Gratin Transform your delicious gratin into a full meal that delights all the senses and keeps everyone coming back for seconds! Garlic Bread: A warm, crusty side perfect for dipping into the savory sauce and soaking up every last bite of flavor from the gratin. Mixed Green Salad: Fresh, peppery arugula or crisp romaine tossed with a simple vinaigrette brightens the meal and contrasts the rich gratin beautifully. Roasted Vegetables: Seasonal veggies like zucchini and bell peppers provide a colorful plate and complement the earthy notes of the eggplant. Quinoa or Couscous: Light and fluffy grains make for an excellent base that soaks up flavors, adding a delightful texture to your meal. Herbed Rice Pilaf: A fragrant side dish infused with herbs and spices that echoes the flavors of the gratin, creating an aromatic experience. Chilled White Wine: A refreshing Sauvignon Blanc or a dry Rosé pairs beautifully, enhancing the dish’s fresh ingredients and balancing its richness. Lemon Sorbet: Light, tangy, and refreshing, this dessert cleanses the palate after the comforting layers of the gratin, providing a delightful finish. Provençal Eggplant Tomato Gratin Variations Feel free to let your creativity shine as you customize this delightful dish to suit your taste and dietary needs! Zucchini Swap: Replace eggplant with zucchini for a lighter flavor and texture without compromising on deliciousness. Zucchini adds a fresh twist while maintaining the dish’s comforting essence. Mushroom Medley: Incorporate sliced mushrooms alongside eggplant for an earthy depth. The savory richness of mushrooms complements the tomatoes beautifully, enhancing each layer. Dairy-Free Delight: Use nutritional yeast and cashew cream instead of cheese for a dairy-free version that still feels indulgent. This swap not only caters to dairy sensitivities but also adds a nutty flavor profile. Spicy Kick: Add red pepper flakes or diced jalapeños to the sauce for a delightful spicy twist. This variation is perfect for those who love a little heat in their comfort food—a surprising but tasty enhancement! Herb Boost: Experiment with fresh thyme or oregano in place of Herbs de Provence for a distinct aromatic experience. These aromatic herbs infuse the gratin with a delightful fragrance, transporting you to sunny Mediterranean fields. Olive Oil Infusion: Drizzle garlic-infused olive oil over the top before baking for an extra layer of flavor. This simple addition elevates the gratin with a subtle garlicky aroma that everyone will appreciate. Low-Carb Option: Substitute breadcrumbs with crushed pork rinds or almond flour for a Keto-friendly topping. This twist maintains the crunch, allowing you to enjoy the gratin while keeping carb counts low. Veggie Power: Incorporate other seasonal vegetables like bell peppers, spinach, or artichokes for added nutrition and burst of color. This not only boosts the flavor but also makes the dish more visually appealing, turning it into a true centerpiece! No matter how you choose to customize your Provençal Eggplant Tomato Gratin, each variation will infuse your meal with a burst of fresh, vibrant flavor and a sense of warmth. As always, feel free to check out my recipes for easy homemade tomato sauce to really tailor this dish! How to Store and Freeze Provençal Eggplant Tomato Gratin Fridge: Store leftovers in an airtight container for up to 4-5 days. Ensure the gratin is fully cooled before sealing to prevent condensation. Freezer: You can freeze the assembled gratin before baking. Wrap tightly in plastic wrap and then in aluminum foil for up to 3 months. Reheating: To reheat, thaw overnight in the fridge if frozen. Bake at 350°F/180°C for about 20 minutes until heated through. Airtight Storage: If you have leftover baked gratin, cover it with foil or transfer it to a sealable container for best flavor retention. Provençal Eggplant Tomato Gratin Recipe FAQs How do I select the best eggplants for this recipe? Absolutely! Look for eggplants that are firm and heavy for their size, with smooth, shiny skin. Avoid any that have dark spots all over, as this may indicate overripeness. If possible, choose smaller eggplants which tend to be more tender and less bitter. What’s the best way to store leftovers of the gratin? You can store leftovers in an airtight container for up to 4-5 days. Make sure the gratin is fully cooled before sealing to prevent condensation that could make it soggy. This way, you’re ready to enjoy a tasty meal with minimal effort! Can I freeze the Provençal Eggplant Tomato Gratin? Certainly! To freeze, wrap the assembled gratin tightly in plastic wrap and then cover it with aluminum foil. You can freeze it for up to 3 months. When you’re ready to bake, thaw it overnight in the fridge, then heat in a preheated oven at 350°F/180°C for about 20 minutes until it’s heated through. What should I do if my gratin is too watery? If you find your gratin is a bit watery, it’s likely due to excess moisture in the eggplants or tomatoes. Be sure to let the eggplants sweat for at least 45 minutes to draw out moisture. Additionally, you can gently sauté the sauce longer to thicken it before layering, ensuring a delightful texture without excess liquid. Are there any dietary considerations I should keep in mind? Very! This dish is vegetarian and can be made gluten-free by using gluten-free breadcrumbs. For those with dairy allergies, feel free to leave out the cheese or substitute it with plant-based options. It’s delicious and accommodating for various dietary needs, making it a great choice for gatherings! How long does it take to make this dish, including prep and cooking time? It typically takes about 1 hour and 30 minutes from start to finish, including about 45 minutes of preparation to let the eggplants sweat, plus 40 minutes of baking time. This timeframe allows for a beautifully layered and flavorful Provençal Eggplant Tomato Gratin that your family will love! Savor the Flavor: Provençal Eggplant Tomato Gratin Recipe Provençal Eggplant Tomato Gratin is a healthy, low-carb comfort food that layers tender eggplant with savory tomato sauce and melty cheese. 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 servingsCourse: DinnerCuisine: FrenchCalories: 320 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Gratin3 medium Eggplants No need to peel; skin enhances nutrition.1 tablespoon Salt Essential for seasoning.1/4 cup Extra-Virgin Olive Oil Use generously as eggplant absorbs oil.3 cloves Garlic Finely chopped or whole, depending on use.1 medium Onion Sweetness and depth of flavor.28 ounces Diced Tomatoes Canned or fresh for a chunky texture.1/4 cup Fresh Basil Feel free to substitute with dried if unavailable.1 tablespoon Herbs de Provence Can substitute with Italian herb mix.1/2 teaspoon Black Pepper Enhances flavor.For the Cheesy Layer1 cup Parmesan Cheese Can substitute with pecorino.2 cups Mozzarella Cheese Alternatives include havarti or provolone.For the Topping1 cup Breadcrumbs Can use panko for extra crunch. Equipment panSaucepanBaking Dish Method InstructionsSlice the eggplants into 1/4-inch rounds, sprinkle salt on both sides, and let them sweat for 45 minutes to an hour. Pat dry afterward.Heat olive oil in a large frying pan over medium heat, add eggplant slices in batches, cooking for about 2 minutes on each side until golden brown.In a saucepan, heat olive oil, add garlic and onion, cooking for about 5 minutes. Stir in tomatoes, basil, Herbs de Provence, black pepper, and salt; simmer for 20 minutes.Rub the bottom of a baking dish with garlic and olive oil. Layer eggplant, sauce, mozzarella, and Parmesan to create three layers, finishing with breadcrumbs.Preheat oven to 350°F (180°C) and bake assembled gratin for about 40 minutes. Broil for 2 minutes for extra crispiness if desired. Let cool for 15 minutes before serving. Nutrition Serving: 1servingCalories: 320kcalCarbohydrates: 18gProtein: 12gFat: 22gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 17gCholesterol: 40mgSodium: 500mgPotassium: 800mgFiber: 5gSugar: 6gVitamin A: 700IUVitamin C: 10mgCalcium: 300mgIron: 2mg NotesCut eggplants into 1/4-inch rounds for even cooking; let them sweat to reduce bitterness. Optionally, use homemade sauce for deeper flavor and panko breadcrumbs for extra crunch. Tried this recipe?Let us know how it was!
