This typical southern French recipe includes a tender layer of eggplant slices, fresh tomato chunks, and plenty of garlic. It is topped with plenty of delicious cheese that makes the crunchy crust.
This fuss-free recipe makes a perfect side dish or meatless dinner. And with eggplant and tomato season here, you have no reason not to make it. It is a popular recipe from the sun-kissed region of Provence in southern France.
This was one of my first recipes shared on the blog in 2010. It has been one of our favorites since starting to cook. With simplicity at its best and out-of-this-world flavors, this eggplant gratin is still one of our go-to recipes.
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If you use this eggplant recipe as the main meal, I suggest serving it in individual gratin dishes for a fun presentation.
If you are anything like me, you will have looked at and read hundreds of eggplant gratins, and they all have a common ground: The eggplants and the tomatoes are sliced.
In this Article
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- So, if you wonder why I cut mine in chunks, the answer is quite simple.
- What is a Provencal Eggplant Tomato Gratin?
- What is a gratin?
- Why you will love this recipe
- Ingredients needed to make this recipe
- Equipment Needed
- Step by step on how to make this delicious eggplant gratin
- Pro Tips
- What dishes can you enjoy with this eggplant gratin?
- Variations and Substitutions
- Storing and Reheating
- Frequently Asked Questions
- If you enjoy this eggplant gratin recipe, you may want to try my other recipes.
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- Eggplant Gratin
So, if you wonder why I cut mine in chunks, the answer is quite simple.
I have been making this dish since my first attempt at cooking, and I always had it sliced. Also, I found it highly annoying that when you serve it at a party, and we used to have parties often, you either have a mess or no one can cut it. I also used to precut slices and it never failed: someone always wanted a smaller piece.
Being chased down to get a knife or someone going through my kitchen to get a knife is my biggest pet peeve. Since I always had children at the house, leaving a knife on the table was not a good thing.
Solution to my problem: I decided to cut my eggplant and tomato into small bite-size pieces and then assemble my dish that way. Every guest, as well as family members, always selected the amount they wanted.
This solved my issue of a messy table and being chased down. Now you know why.
What is a Provencal Eggplant Tomato Gratin?
A Provencal Eggplant Gratin features thick slices of eggplant layered in a gratin dish, with fresh tomatoes and lots of garlic to infuse it with even more flavor. It is topped with parmesan cheese that, when baked, renders it crunchy.
It is closely related to the Italian Eggplant Parmigiana or Eggplant Parmesan. The main difference is that the Italian recipe bread and fries the eggplant before assembling it with the tomatoes. Also, the Italian counterpart uses mozzarella within the layers.
What is a gratin?
A gratin is any dish topped with cheese or breadcrumbs mixed with butter, then heated in the oven or placed under the broiler until a golden crispy crust is formed.
The term gratin or gratiner refers to anything prepared in such a manner.
The cookware typically used to make a gratin is a shallow-sided oval container with a 1—to 2-inch deep sidewall. Although the oval is the most commonly used shape, it can also be made in a round or rectangular pan.
Why you will love this recipe
Easy – you will have an excellent side dish with a few ingredients.
Party perfect – bring it to your next party. Using my method of chopping all of the ingredients, your guests will easily scoop up their desired amount. No extra cutting or knife around the table. A plus in my book.
Meatless dinner – with a green salad, you have the perfect meatless dinner at any time of the week.
Delicious – who can resist summer’s flavorful bounty of fresh eggplant and super rich in flavored tomatoes
Ingredients needed to make this recipe
This is a quick introduction. Please read the recipe for complete instructions.
Eggplant – Small and preferably Japanese and sliced into slices or dice. Make sure your eggplant is firm, free of any bruising and with a shiny outer skin. The stem is a great indicator of the freshness of your eggplant, and it should be green.
Salt – for the eggplant to help bring out the extra excess water and the bitterness.
Garlic – infuses your Provencal flavors into your gratin.
Onion – added to your tomato sauce for a great base of flavor.
Fresh tomatoes: Peel them and remove the inside seeds. The seeds add too much liquid to your gratin, so removing them will make it more solidified.
Parmesan cheese adds a great salty flavor to your gratin and creates that beautiful upper crust to your eggplant tomato gratin. I know a cup of parmesan sounds like a lot, but trust me, you will thank me later. Be generous ❤️
Olive oil—to fry your eggplant rounds. Eggplants absorb much oil, so do not be afraid to have extra on hand.
Ground black pepper – Seasoning
Fresh thyme – Bring the flavors of Provence to your dish.
Breadcrumbs – are optional and can be added at the last minute over the parmesan cheese for extra crunchiness.
Equipment Needed
Please follow the link to access the product of your preference. I only suggest products that I use and love.
Tomato peeler knife – a must in every kitchen, makes life so much easier when you have to remove the skin, and with this fantastic knife, you will save time for never boil – cold water – peel again. You are welcome!
Large frying pan—A very large frying pan is best, as you want to cook eggplant slices with plenty of room around them.
Gratin baking dish – I always use oval ones; I have eight in all sizes in my kitchen, a round or square one will work fine too. The borders have to be around two inches high.
A MUST have in every kitchen
Step by step on how to make this delicious eggplant gratin
With all my recipes, please assemble all the ingredients before starting cooking and baking.
Start with the eggplant.
- Since this step is the longest, you have to wait for the eggplant to release the extra moisture and slice off the top cap and the bottom end of the eggplant.
- Cut your eggplant into rounds, and then divide each round into four parts. Place the eggplant in a colander and generously sprinkle it with salt. Place the colander over a large dish or in your sink to let the excess moisture drain.
- They must drain for at least one hour. Oncce the time has come, pat them dry with paper towels.
Prep your other ingredients in the interim.
- Peel the tomatoes with the help of your tomato peeler, cut them, and remove and discard all the internal seeds.
- Chop your onion and your garlic.
- Grate your parmesan cheese if you need to.
- Preheat your oven to 375F.
We are ready to start cooking the ingredients.
- In a large skillet place the olive oil over high heat. Sautee your eggplant, season and let them cook until they are light golden and translucent but not falling apart. Remove and set aside.
- Add olive oil if none is left in the skillet and cook the chopped garlic and onion until translucent. Add the tomatoes and the thyme. Season with salt and pepper and cook until the tomatoes are soft, around 20 m inutes.
Assembling your gratin
- Lay half of your eggplant in the bottom of your gratin baking dish. Cover with the tomato mixture and add a second layer of eggplant.
- Sprinkle lots of fresh parmesan cheese over it and place in the hot oven for 15 minutes.
- Reduce the oven temperature to 325F and bake until the top start to turn golden brown, between 20 to 30 minutes, depending of your oven and altitude.
- Serve in your baking dish.
Pro Tips
- Let the eggplant rest with the salt for at least one hour. The salt brings out the moisture and reduces the bitterness of the eggplant.
- Let your eggplant rounds rest in a colander so all the excess water will be drained.
- Smaller eggplants are easier to enjoy as they contain fewer internal seeds.
- Eggplant leaves stain. Use fresh lemon and rub your hands and any surface that has been stained.
What dishes can you enjoy with this eggplant gratin?
You name it, it goes well with it. Prepare it alongside this perfectly Roasted Chicken or garden-side dinner with those fun Albacore Tuna Croquettes.
On the lighter side, this Butter Lettuce Salad with Shallots Vinaigrette is simple and delicious.
Variations and Substitutions
- If you do not have fresh tomatoes, you can use a jar of tomato sauce or marinara sauce. It will not taste the same and may have more liquid. Make sure that whichever sauce you will use is chunky. Taste before seasoning, as jar sauces may contain more salt.
- Add a mixture of more parmesan cheese and bread crumbs between the cooked eggplant layers to absorb the liquid.
- I enjoy fresh herbs and use them as often as I can. If you have fresh basil leaves, add it to your sauce.
- You are welcome to use dry herbs, such as Herbes de Province.
Storing and Reheating
To store your leftovers, let your gratin completely cool off to room temperature and transfer to an airtight container. They will store well in your refrigerator for up to 3 days.
To reheat, I always advise bringing them back to room temperature and then placing them in the oven at 350F for about 20 minutes or until heated. Cover with aluminum foil to prevent overbaking the top.
Frequently Asked Questions
Why is it called a gratin?
The word gratin comes from the French verb “greater,” which means “to scrape” or “to scratch.”
What makes a dish a gratin?
A gratin dish is topped with a browned crust and baked or broiled until crispy.
What is the difference between gratin and casserole?
A gratin is a type of casserole baked in a dish with a top crust. It is often made of layers and then topped with a browned crust of breadcrumbs, cheese, or butter and baked until crispy. A casserole is an assortment of ingredients all mixed instead of layered. Gratins are served as a side dish in shallow dishes, while casseroles are often served as a main dish.
How deep is a gratin dish?
Gratin dishes can vary in depth, but the norm is about one and a half to two inches.
If you enjoy this eggplant gratin recipe, you may want to try my other recipes.
Chinese Eggplant with Garlic Sauce
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Eggplant Gratin
Ingredients
- 6 eggplant, small Japanese
- 5 tablespoons olive oil
- ground pepper
- 2 garlic cloves, chopped fine
- 1 small onion, peeled and finely chopped
- 1 pound tomatoes, peeled, seeded and chopped
- 1 thyme sprig , leaves removed
- ¾ cup parmesan cheese
OPTIONAL
- 1 tablespoons breadcrumbs
Instructions
- Cut the eggplant into ½ – inch dice. Sprinkle lightly with salt and drain in a colander for 1 hour to remove excess water and bitterness. Pat the eggplant dry with paper towels.
- Heat 3 tablespoons of the oil in a large frying pan (preferably nonstick) over high heat until hot. Add the eggplant and sauté until lightly colored. Season with pepper; reduce heat and cook, stirring frequently, 10 to15 minutes longer. Remove from the pan and drain excess oil: set aside.
- Heat the remaining two tablespoons of oil in the pan over low heat. Add the chopped garlic and onion, and cook until soft but not colored. Add the tomatoes and the thyme. Season with salt and pepper and cook for 20 minutes.
- Preheat oven to 375°.
- Layer half the eggplant in the bottom of a baking dish. Cover with the tomato mixture. Top the remaining eggplant and sprinkle with the cheese.
- Bake for 15 minutes, and then reduce the oven temperature to 325° and bake until the gratin is bubbling and the cheese is golden brown, 20 to 30 minutes. Serve in the baking dish.
Optional
- Top with breadcrumbs.
Equipment
Notes
PRO TIPS
- Let the eggplant rest with the salt for at least one hour. The salt brings out the moisture and reduces the bitterness of the eggplant.
- Let your eggplant rounds rest in a colander so all the excess water will be drained.
- Smaller eggplants are easier to enjoy as they contain fewer internal seeds.
- Eggplant leaves stain. Use fresh lemon and rub your hands and any surface that has been stained.
Nutrition
Cooking Canva provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Sides, Vegetables
- Cuisine: French
- Season: Summer, Fall
- Type: Affordable Gourmet, Videos
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Originally published on July 18, 2010. All new photos and improved. Enjoy!
Art Townsend
So good, I wish we made more.
Teana Allen
I am glad you enjoyed it. Thank you!