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