Provençal Eggplant Tomato Gratin

Why You’ll Love This Recipe

This gratin is packed with vibrant flavors from fresh vegetables and aromatic herbs. It’s a wonderful balance of tender textures and lightly crisp topping, making it both comforting and light. Perfect as a side dish or a vegetarian main, it showcases how a few humble ingredients can create something truly satisfying.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• eggplant, sliced
• ripe tomatoes, sliced
• olive oil
• garlic, minced
• onion, thinly sliced
• fresh thyme or dried thyme
• fresh basil
• breadcrumbs
• grated cheese (such as Parmesan or Gruyère)
• salt
• black pepper

Directions

1. Preheat the oven to 375°F (190°C).
2. Lightly salt the eggplant slices and let them sit for about 20 minutes to draw out moisture, then pat dry.
3. Heat a bit of olive oil in a pan and sauté the onion until soft, then add garlic and cook briefly.
4. Lightly brush or sauté the eggplant slices until just tender.
5. In a baking dish, layer eggplant, tomatoes, and the sautéed onion mixture.
6. Season each layer with salt, pepper, thyme, and a few torn basil leaves.
7. Repeat layers until all ingredients are used.
8. Top with breadcrumbs and grated cheese, then drizzle with olive oil.
9. Bake for 35–40 minutes, or until the top is golden and the vegetables are tender.
10. Let it rest for a few minutes before serving.

Servings and timing

This recipe serves about 4 to 6 people.
Preparation time is approximately 25 minutes, with a baking time of 35–40 minutes.

Variations

You can add zucchini or bell peppers for extra variety. For a richer version, include a thin layer of mozzarella between the vegetables. To make it vegan, skip the cheese or use a plant-based alternative. A sprinkle of herbes de Provence can enhance the traditional flavor profile.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at a low temperature until warmed through, or use a microwave for convenience. The gratin can also be frozen, though the texture may soften slightly upon reheating.

FAQs

Do I need to peel the eggplant?

No, the skin becomes tender during baking and adds texture.

Why do I salt the eggplant first?

Salting helps remove excess moisture and reduces bitterness.

Can I make this ahead of time?

Yes, you can assemble it ahead and bake when ready.

What type of tomatoes work best?

Ripe, firm tomatoes like Roma or vine-ripened varieties work well.

Can I skip the breadcrumbs?

Yes, but they add a nice crispy topping.

Is this dish served hot or cold?

It’s best served warm, but it can also be enjoyed at room temperature.

Can I add meat to this recipe?

Yes, cooked ground meat or sausage can be layered in for a heartier dish.

What cheese is best for gratin?

Parmesan or Gruyère are excellent choices for flavor and browning.

How do I prevent it from becoming watery?

Salt the eggplant and avoid overly juicy tomatoes.

Can I use dried herbs instead of fresh?

Yes, just use smaller amounts since dried herbs are more concentrated.

Conclusion

Provençal Eggplant Tomato Gratin is a celebration of simple, wholesome ingredients brought together in a beautifully baked dish. With its rich yet fresh flavors, it’s a versatile recipe that works as both a comforting side and a satisfying vegetarian centerpiece.

Provençal Eggplant Tomato Gratin

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A rustic Provençal gratin layering tender eggplant, ripe tomatoes, and herbs under a golden, crispy topping. This Mediterranean-inspired dish is both comforting and full of fresh flavor.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 5 minutes
• Yield: 4-6 servings
• Category: Side Dish
• Method: Baking
• Cuisine: French
• Diet: Vegetarian

Ingredients

• 2 medium eggplants, sliced
• 3 ripe tomatoes, sliced
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 onion, thinly sliced
• 1 teaspoon fresh or dried thyme
• 1/4 cup fresh basil, torn
• 1/2 cup breadcrumbs
• 1/2 cup grated Parmesan or Gruyère cheese
• Salt, to taste
• Black pepper, to taste

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Instructions

1. Preheat the oven to 375°F (190°C).
2. Lightly salt the eggplant slices and let sit for 20 minutes, then pat dry.
3. Heat 1 tablespoon olive oil in a pan and sauté the onion until soft. Add garlic and cook briefly.
4. Lightly brush or sauté eggplant slices until just tender.
5. In a baking dish, layer eggplant, tomatoes, and the onion mixture.
6. Season each layer with salt, pepper, thyme, and basil.
7. Repeat layers until all ingredients are used.
8. Top with breadcrumbs and grated cheese, then drizzle with remaining olive oil.
9. Bake for 35–40 minutes until golden and tender.
10. Let rest for a few minutes before serving.

Notes

• Add zucchini or bell peppers for extra variety.
• Use mozzarella for a richer, melty layer.
• For a vegan version, omit cheese or use a plant-based alternative.
• Prevent excess moisture by salting eggplant and using firm tomatoes.
• Store leftovers in the refrigerator for up to 3 days or freeze for later use.

Nutrition

• Serving Size: 1 serving
• Calories: 220 kcal
• Sugar: 6 g
• Sodium: 320 mg
• Fat: 12 g
• Saturated Fat: 3 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 22 g
• Fiber: 5 g
• Protein: 7 g
• Cholesterol: 10 mg