Description
Indulge in the vibrant flavors of summer with our Provençal Eggplant Tomato Gratin. This exquisite dish layers tender eggplant, juicy tomatoes, fragrant garlic, and fresh herbs, all crowned with a gooey cheese topping. Perfect for weeknight dinners or special gatherings, this gratin is sure to impress your guests and transport you to a sunlit terrace in Southern France.
Ingredients
Scale
- 2 medium eggplants, sliced into 1/2-inch rounds
- 4 ripe tomatoes, sliced
- 3 cloves garlic, minced
- 1 medium sweet onion, diced
- 3 tbsp extra virgin olive oil
- 1 tsp fresh thyme leaves
- 1 tsp fresh basil leaves, chopped
- 1 cup grated Gruyère or Parmesan cheese
- Salt (to taste)
Instructions
- Preheat your oven to 375°F (190°C).
- Slice eggplants and sprinkle salt over them; let sit on paper towels for 30 minutes to draw out moisture.
- In a skillet over medium heat, sauté the diced onion in olive oil until translucent (about 5-7 minutes). Add minced garlic and sauté for an additional minute.
- In a greased baking dish, layer the eggplant and tomato slices alternately, adding sautéed onions, garlic, and herbs between layers.
- Top with grated cheese and bake uncovered for 35-40 minutes until golden brown and bubbly.
- Let rest for at least 10 minutes before serving to enhance flavors.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main
- Method: Baking
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 cup (200g)
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 7g
- Protein: 8g
- Cholesterol: 20mg