Eggplant and Tomato Gratin

Eggplant and Tomato Gratin Recipe - Delicious Vegetarian French Dish

Region / culture: France | Preparation time: 45 minutes | Cooking time: 55 minutes | Servings: 6 |

Vegetarian diet

Introduction

Eggplant and Tomato Gratin is a delicious and comforting dish that combines the flavors of roasted eggplant, juicy tomatoes, and melted cheese. This recipe is perfect for a cozy family dinner or a special occasion.

History

This recipe has its roots in Mediterranean cuisine, where eggplant and tomatoes are commonly used in various dishes. The combination of these two ingredients, along with cheese and herbs, creates a flavorful and satisfying gratin that has been enjoyed for generations.

Ingredients

2 large tomatoes, sliced
0.5 tsp salt
2 large eggplants, sliced
0.25 cup unseasoned bread crumbs
0.75 tsp dried oregano
0.75 tsp dried basil
2 cloves garlic, finely chopped
0.5 cup half and half
1.5 cup shredded mozzarella cheese
0.5 cup grated parmesan cheese

How to prepare

Place tomato slices on paper towels and sprinkle with 0.25 tsp of salt.
Place more paper towels on top and let them stand for 30 minutes.
Pat the top of the tomatoes.
Coat both sides of the eggplant with cooking spray.
Heat the broiler.
Broil the eggplant on a baking sheet coated with cooking spray for 5 minutes on each side or until tender.
Reduce the oven heat to 350°F (177°C).
Coat a 2.5 qt (2.36 liter) baking dish with nonstick spray.
Sprinkle bread crumbs over the bottom of the dish.
Arrange the eggplant and tomato slices, alternating them, around the baking dish.
Sprinkle the casserole with oregano, basil, garlic, and the remaining salt.
Drizzle with half and half.
Top with both cheeses.
Cover with foil.
Bake for 45 minutes.
Remove the foil and bake for an additional 10 minutes or until the cheese is golden.
Allow it to cool for 10 minutes, then serve.

Variations

Add cooked ground meat or sausage for a heartier dish.
Use different types of cheese, such as mozzarella or feta, for a unique flavor.
Add fresh herbs, such as parsley or thyme, for a burst of freshness.

Cooking Tips & Tricks

Make sure to slice the eggplant and tomatoes evenly to ensure even cooking.

- Patting the tomatoes with salt helps to draw out excess moisture, resulting in a firmer texture.

- Broiling the eggplant before baking helps to soften it and enhance its flavor.

- Be sure to cover the gratin with foil while baking to prevent the cheese from burning.

- Let the gratin cool for a few minutes before serving to allow the flavors to meld together.

Serving Suggestions

Serve the Eggplant and Tomato Gratin with a side salad and crusty bread for a complete meal. It also pairs well with grilled chicken or fish.

Cooking Techniques

Broiling the eggplant before baking helps to soften it and enhance its flavor.

- Layering the eggplant and tomatoes in the baking dish creates a beautiful presentation.

- Baking the gratin covered with foil helps to melt the cheese and blend the flavors together.

Ingredient Substitutions

Use zucchini or yellow squash instead of eggplant for a different twist.

- Substitute almond milk for half and half for a dairy-free option.

- Use gluten-free bread crumbs for a gluten-free version.

Make Ahead Tips

The Eggplant and Tomato Gratin can be assembled ahead of time and refrigerated until ready to bake. Simply cover the dish with foil and store in the refrigerator for up to 24 hours.

Presentation Ideas

Garnish the Eggplant and Tomato Gratin with fresh basil leaves or a sprinkle of chopped parsley for a pop of color. Serve it in individual ramekins for a more elegant presentation.

Pairing Recommendations

Pair the Eggplant and Tomato Gratin with a crisp white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the flavors of the dish. A light red wine, such as Pinot Noir, also pairs well with the cheesy and savory elements.

Storage and Reheating Instructions

Store any leftovers of the Eggplant and Tomato Gratin in an airtight container in the refrigerator for up to 3 days. To reheat, simply place the gratin in a preheated oven at 350°F (177°C) for 15-20 minutes, or until heated through.

Nutrition Information

Calories per serving

280

Carbohydrates

- Total Carbohydrates: 18g

- Dietary Fiber: 4g

- Sugars: 7g

Fats

- Total Fat: 15g

- Saturated Fat: 8g

- Trans Fat: 0g

Proteins

- Protein: 12g

Vitamins and minerals

Vitamin A: 20% DV

- Vitamin C: 30% DV

- Calcium: 25% DV

- Iron: 10% DV

Alergens

Contains dairy (cheese)

Summary

This Eggplant and Tomato Gratin is a nutritious dish that is rich in vitamins, minerals, and fiber. It is a satisfying and flavorful meal that can be enjoyed as a main course or a side dish.

Summary

Eggplant and Tomato Gratin is a delicious and comforting dish that is perfect for a cozy family dinner or a special occasion. With its layers of roasted eggplant, juicy tomatoes, and melted cheese, this gratin is sure to be a hit with everyone at the table. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Eggplant and Tomato Gratin. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little village in Italy. Maria was known for her exquisite cooking skills, and I always looked forward to the delicious meals she would prepare for me during my visits.

On this particular day, Maria invited me to join her in her kitchen as she prepared a special dish for dinner. As we chatted and laughed together, she began slicing fresh eggplants and tomatoes with such precision and care. I watched in awe as she expertly seasoned the vegetables with fragrant herbs and spices, creating a mouthwatering aroma that filled the air.

As the dish baked in the oven, Maria shared the story behind the recipe with me. She explained that she had learned it from her own grandmother, who had passed it down through the generations. It was a traditional Italian dish that was made with love and care, using only the freshest ingredients from the garden.

I was captivated by the simplicity and elegance of the dish, and I knew that I had to learn how to make it myself. Maria graciously shared the recipe with me, along with her own tips and tricks for achieving the perfect balance of flavors and textures.

When I returned home from my visit with Maria, I wasted no time in recreating the Eggplant and Tomato Gratin in my own kitchen. I carefully followed her instructions, layering the thinly sliced eggplant and tomatoes in a baking dish and sprinkling them with a generous amount of olive oil, garlic, and fresh basil.

As the gratin baked in the oven, the tantalizing aroma filled my kitchen, bringing back memories of my time spent with Maria in Italy. When the dish was finally ready, I eagerly took a bite, savoring the rich flavors of the roasted vegetables and the creamy melted cheese.

I knew that I had stumbled upon a truly special recipe, one that would become a favorite in my own family for years to come. I couldn't wait to share it with my children and grandchildren, passing down the tradition just as Maria had done with me.

Over the years, I have continued to make the Eggplant and Tomato Gratin for special occasions and family gatherings. Each time I prepare it, I am reminded of the love and friendship that inspired me to learn this recipe and the joy it brings to those who taste it.

As I sit here now, reminiscing about that fateful day in Maria's kitchen, I am filled with gratitude for the gift of this recipe and the memories it holds. It is a reminder of the power of food to bring people together, to create lasting connections, and to nourish both body and soul.

I can only hope that one day my own grandchildren will inherit this recipe, along with the stories and traditions that have been passed down through the generations. And I know that as they gather around the table to enjoy the Eggplant and Tomato Gratin, they will feel the same sense of love and connection that I do every time I make it.