Imagine a dish that captures the essence of sun-drenched Mediterranean landscapes, where vibrant vegetables and rich flavors dance together in perfect harmony. This Provencal Eggplant Tomato Gratin is not just a recipe—it's a culinary journey that will transform your kitchen into a rustic French countryside retreat. With layers of tender eggplant, juicy tomatoes, and a golden, crispy breadcrumb topping, this gratin promises to be the star of your dining table, delivering an explosion of flavors that will make your taste buds sing!
Prep Time: 20 mins
Cook Time: 40 mins
Total Time: 1 hrs
Cuisine: French
Serves: 6 servings
Ingredients
- 2 eggplants, sliced
- 4 tomatoes, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/4 cup olive oil
- 1 teaspoon dried thyme
- 1 cup breadcrumbs
- Salt and pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Prepare a large baking dish by lightly greasing it with olive oil.
- Slice the eggplants into 1/4-inch thick rounds. Sprinkle the eggplant slices with salt and let them sit for 15 minutes to draw out excess moisture. Pat the eggplant slices dry with paper towels.
- In a large skillet, heat 2 tablespoons of olive oil over medium heat. Sauté the chopped onions until translucent, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
- Brush the eggplant slices with remaining olive oil and season with dried thyme, salt, and pepper.
- Layer the ingredients in the baking dish: start with a layer of eggplant slices, then add a layer of sliced tomatoes. Sprinkle the sautéed onions and garlic over the layers.
- Repeat the layering process, alternating eggplant and tomato slices until all ingredients are used. Ensure the top layer is attractively arranged.
- Sprinkle breadcrumbs evenly over the top of the gratin. Drizzle with a little additional olive oil to help the breadcrumbs brown.
- Place the baking dish in the preheated oven and bake for 35-40 minutes, or until the vegetables are tender and the top is golden brown and crispy.
- Remove from the oven and let the gratin rest for 10 minutes before serving. This allows the flavors to meld and the dish to set.
- Serve warm as a side dish or light main course, garnished with fresh herbs if desired.
Tips
- Salt and Drain Eggplant: Always salt your eggplant slices and let them sit for 15 minutes to remove excess moisture. This prevents a watery gratin and ensures a perfect texture.
- Use Fresh Ingredients: The quality of your tomatoes and eggplants will make or break this dish. Choose ripe, firm vegetables at the peak of freshness.
- Layer Carefully: Take your time arranging the layers. Aesthetically pleasing layers not only look beautiful but also help distribute flavors evenly.
- Don't Skimp on Olive Oil: Use high-quality extra virgin olive oil to enhance the authentic Provencal flavor.
- Watch the Breadcrumbs: Keep an eye on the top layer to ensure it turns golden brown without burning. If it browns too quickly, cover with foil.
- Let It Rest: Always allow the gratin to rest for 10 minutes after baking. This helps the flavors meld and makes serving easier.
- Serve with Accompaniments: Pair this gratin with a crisp white wine, fresh baguette, or a simple green salad for a complete Mediterranean-style meal.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 22g
Protein: 5g
Fat: 10g
Saturated Fat: g
Cholesterol: 0mg
