Tomato and Eggplant Gratin 

Tomato and Eggplant Gratin Recipe

The Mediterranean region is known for its vibrant flavors, fresh ingredients, and wholesome dishes that bring together both simplicity and elegance. One such dish that captures the essence of the region is Tomato and Eggplant Gratin. This classic recipe combines layers of tender eggplant, ripe tomatoes, aromatic herbs, and melted cheese to create a comforting and flavorful meal that is both satisfying and nutritious. Whether served as a side dish or a main course, this gratin is a delightful way to enjoy the bounty of Mediterranean produce.

Ingredients

To prepare a Tomato and Eggplant Gratin that serves 4 to 6 people, gather the following ingredients:

• 2 large eggplants (about 2 pounds), sliced into 1/4-inch rounds
• 4 large ripe tomatoes, sliced into 1/4-inch rounds
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 cup extra virgin olive oil, plus extra for greasing
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Parmesan cheese
• 1/2 cup grated Gruyère or mozzarella cheese
• 1/4 cup chopped fresh basil or parsley for garnish

Preparing the Eggplant

Begin by handling the eggplant, as it requires a bit of preparation to ensure the best texture and flavor. Arrange the eggplant slices in a single layer on a baking sheet or large tray. Sprinkle both sides of the slices with salt and let them rest for about 30 minutes. This step helps to draw out any excess moisture and bitterness from the eggplant.

After 30 minutes, blot the slices with paper towels to remove the moisture. This process not only improves the flavor but also prevents the gratin from becoming watery. Once the slices are dry, brush them lightly with olive oil on both sides and set them aside.

Cooking the Onion and Garlic

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and cook for about 5 to 7 minutes, stirring occasionally, until the onion becomes soft and translucent. Then add the minced garlic and cook for an additional 1 to 2 minutes, just until fragrant. Be careful not to let the garlic brown, as it can become bitter. Remove the skillet from heat and set the mixture aside to cool slightly.

Assembling the Gratin

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish with olive oil. Begin assembling the gratin by layering the ingredients in the prepared dish. Start with a layer of eggplant slices, followed by a layer of tomato slices. Spread a portion of the cooked onion and garlic mixture over the tomatoes, then season with a pinch of salt, pepper, oregano, and thyme.

Repeat the layers until all the ingredients are used up, finishing with a layer of tomatoes on top. Sprinkle the grated Parmesan and Gruyère (or mozzarella) cheeses evenly over the top layer. The combination of cheeses adds richness and ensures a beautifully golden crust as the gratin bakes.

Baking the Gratin

Cover the baking dish loosely with aluminum foil and place it in the preheated oven. Bake for 30 minutes, then carefully remove the foil and continue baking for another 15 to 20 minutes, or until the top is golden brown and bubbly. The vegetables should be tender, and the cheese should be fully melted with a lightly crisped top layer.

If you prefer a more deeply browned finish, you can place the gratin under the broiler for 2 to 3 minutes at the end of cooking. Watch it carefully to avoid burning the cheese.

Letting It Rest

Once the gratin is done baking, remove it from the oven and let it rest for at least 10 minutes before serving. This resting time allows the flavors to settle and the layers to firm up slightly, making it easier to slice and serve. During this time, the aroma of roasted vegetables and melted cheese will fill your kitchen, whetting your appetite for the meal ahead.

Serving Suggestions

Tomato and Eggplant Gratin pairs well with a variety of other dishes. For a light Mediterranean-style meal, serve it alongside a simple green salad dressed with lemon vinaigrette and a few slices of crusty bread. It also complements grilled meats or fish, making it a versatile side dish for heartier entrees.

For a vegetarian main course, consider pairing the gratin with a grain such as quinoa, couscous, or farro. The grains will soak up the juices from the vegetables, enhancing the overall flavor of the meal. A glass of chilled white wine or a light red wine also pairs beautifully with this dish, adding to the Mediterranean dining experience.

Tips for Success

To achieve the best results, choose fresh, ripe tomatoes and firm eggplants without blemishes. The quality of the produce plays a crucial role in the flavor of the finished gratin. If fresh tomatoes are not in season, you can substitute with canned whole tomatoes, drained and sliced, though the texture may differ slightly.

Using a mandoline slicer can help ensure that your vegetable slices are uniform in thickness, which promotes even cooking. Additionally, don’t skip the salting and drying step for the eggplants, as this prevents excess moisture from accumulating in the dish.

For added depth of flavor, consider roasting the eggplant slices in the oven for 10 to 15 minutes before assembling the gratin. This step enhances the eggplant’s natural sweetness and creates a slightly firmer texture.

Storing and Reheating

Leftover gratin can be stored in an airtight container in the refrigerator for up to 3 days. The flavors often improve after a day, making this dish a great option for meal prep or next-day lunches. To reheat, place a portion in a microwave-safe dish and heat gently until warmed through, or reheat the entire dish in a 350°F (175°C) oven for about 15 to 20 minutes.

This gratin can also be frozen, though the texture of the vegetables may soften slightly upon thawing. To freeze, allow the gratin to cool completely, wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator overnight before reheating.

Variations to Try

While the classic Tomato and Eggplant Gratin is delicious as is, there are several variations you can explore to suit your taste or dietary preferences. For a heartier version, try adding layers of cooked lentils or chickpeas between the vegetables. These legumes provide additional protein and a satisfying texture.

If you enjoy a bit of spice, sprinkle some crushed red pepper flakes between the layers or add a few slices of roasted red pepper for extra depth. Incorporating zucchini or bell peppers into the layers can also add color and flavor diversity.

For a dairy-free version, omit the cheese and instead top the gratin with a mixture of breadcrumbs and chopped nuts tossed in olive oil. This topping creates a crunchy crust that contrasts nicely with the soft vegetables beneath.

Final Thoughts

Tomato and Eggplant Gratin is a testament to the power of simple ingredients and careful preparation. With its harmonious blend of textures and flavors, it brings a taste of the Mediterranean to your table, offering both comfort and nourishment. Whether you prepare it for a family dinner, a special occasion, or a casual gathering with friends, this gratin is sure to be appreciated by all who enjoy good food made with care.

By following the detailed steps and making thoughtful ingredient choices, you can create a dish that is as visually appealing as it is delicious. The flexibility of this recipe also invites creativity, allowing you to tailor it to your personal preferences. Embrace the spirit of Mediterranean cooking and let this gratin become a cherished addition to your culinary repertoire.