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Provençal Eggplant Tomato Gratin

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.
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Prep Time 1 hour
Cook Time 40 minutes
Cooling Time 15 minutes
Total Time 1 hour 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: French
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Gratin
  • 3 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 Layer
  • 1 cup Parmesan Cheese Can substitute with pecorino.
  • 2 cups Mozzarella Cheese Alternatives include havarti or provolone.
For the Topping
  • 1 cup Breadcrumbs Can use panko for extra crunch.

Equipment

  • pan
  • Saucepan
  • Baking Dish

Method
 

Instructions
  1. Slice 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Notes

Cut 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.

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