Eggplant Gratin – A Provencal French Classic

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. If you are searching for more eggplant recipes, try the Eggplant Parmigiana or Chinese Eggplant With Garlic Sauce.

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-sized 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.

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.

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 breadcrumbs 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 Provence.

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.