Experience a wonderful blend of flavors with this Eggplant and Tomato Gratin recipe. This delicious dish is a great way to enjoy eggplant and tomatoes, layered with a crispy breadcrumb and cheese topping. It’s a perfect side dish that's hearty enough to stand alone as a vegetarian main course.
Eggplant, also known as aubergine, might not be a standard staple in every kitchen, but it's widely available in most supermarkets. This versatile vegetable is the star of our recipe. We're also using corn oil, known for its relatively high smoke point and mild flavor. The use of fresh thyme leaves will add a subtle, slightly minty flavor that complements the eggplant and tomatoes perfectly.
Eggplant and Tomato Gratin Ingredients
Eggplant: The main ingredient of our dish, it adds a unique, slightly sweet flavor and soft texture.
Corn oil: Used for roasting the eggplant, it has a high smoke point and mild flavor.
White bread: Crumbled to make breadcrumbs for the crispy, flavorful topping.
Parmesan cheese: Adds a sharp, salty taste to the breadcrumb topping.
Fresh thyme leaves: Offers a subtle, slightly minty flavor.
Salt: Enhances the flavors of the other ingredients.
Virgin olive oil: Drizzled on the breadcrumb topping for a boost of flavor and to aid in browning.
Tomatoes: They add a bright, acidic note to balance out the richness of the eggplant.
One reader, Danit Westbrook says:
This eggplant and tomato gratin recipe is a game-changer! The combination of flavors is simply divine. The crispy, cheesy topping perfectly complements the tender eggplant and juicy tomatoes. It's a delightful dish that's both comforting and elegant. I highly recommend trying it out!
Key Techniques for Preparing Eggplant and Tomato Gratin
How to prepare eggplant and tomato gratin: This recipe involves slicing, baking, and assembling the eggplant and tomato gratin. It also requires preparing a breadcrumb mixture and baking the gratin until the vegetables are soft and the topping is nicely browned.
How to slice eggplant: Trim the eggplants and cut them lengthwise into 1/2-inch thick slices. You should end up with about eight slices.
How to bake eggplant: After coating the eggplant slices with oil and sprinkling them with salt, bake them in a preheated oven at 400 degrees for 15 minutes, then carefully turn the slices and bake for an additional 10 minutes until they are soft.
How to assemble the gratin: Arrange alternating slices of eggplant and tomato in a 4- to 6-cup gratin dish, overlapping the slices as required to fit them all into the dish. Sprinkle the breadcrumb mixture evenly on top.
How to bake the gratin: Preheat the oven to 400 degrees and bake the gratin for 20 to 25 minutes, until the vegetables are soft and heated through, and the crumb topping is nicely browned.
How to serve: Serve the eggplant and tomato gratin immediately after it is baked.
How To Make Eggplant and Tomato Gratin
Juicy slices of tomato and nutritious eggplants are layered to make this healthy tomato gratin. The dish is flavored with thyme and parmesan.
Serves:
Ingredients
- 2eggplants,long, narrow, firm
- 2tbspcorn oil
- 1slicewhite bread,fine textured
- cupparmesan cheese,grated
- 1tspfresh thyme leaves,chopped
- ½tspsalt
- 1tbspvirgin olive oil
- 4mediumripe tomatoes
Instructions
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Preheat the oven to 400 degrees F.
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Trim (but do not peel) the eggplants, and cut them lengthwise into ½-inch thick slices.
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Coat the bottom of a jelly roll pan or roasting pan with the corn oil.
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Lay the eggplant slices in a single layer in the oiled pan, and then immediately turn them over in the pan so they are lightly oiled on both sides. Sprinkle the slices with the salt, and bake them for 15 minutes.
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Turn the slices carefully with a large metal spatula (they will be soft), and bake them for another 10 minutes.
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Set the eggplant aside in the pan, and let it cool to lukewarm.
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Meanwhile, in a small bowl, mix the bread crumbs, Parmesan cheese, thyme, and olive oil.
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Arrange alternating slices of eggplant and tomato in a 4- to 6-cup gratin dish, overlapping the slices as required to fit them all into the dish.
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Sprinkle the bread crumb mixture evenly on top.
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When ready to cook the gratin, preheat the oven to 400 degrees F.
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Bake the gratin for 20 to 25 minutes, until the vegetables are soft and heated through, and the crumb topping is nicely browned.
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Serve immediately.
Nutrition
- Calories: 201.23kcal
- Fat: 11.15g
- Saturated Fat: 1.53g
- Trans Fat: 0.00g
- Monounsaturated Fat: 4.46g
- Polyunsaturated Fat: 4.49g
- Carbohydrates: 24.47g
- Fiber: 10.01g
- Sugar: 13.34g
- Protein: 4.56g
- Sodium: 339.23mg
- Calcium: 47.63mg
- Potassium: 933.11mg
- Iron: 1.27mg
- Vitamin A: 54.88µg
- Vitamin C: 23.21mg
Expert Advice for Perfecting Your Gratin Technique
When preparing the eggplant, make sure to salt it before baking. This helps to draw out the moisture and bitterness, enhancing the overall flavor of the dish. Additionally, when arranging the eggplant and tomato slices in the gratin dish, try to layer them tightly. This will help the vegetables to cook evenly and absorb the flavors from each other, resulting in a more flavorful and cohesive dish.
Time-Saving Tips for Making This Gratin Recipe
Prep ahead: You can slice the eggplant and tomatoes in advance and store them in airtight containers in the refrigerator. This will save you time on the day of cooking.
Multi-task: While the eggplant is baking, you can prepare the breadcrumb mixture and assemble the gratin dish. This way, you can make the most of your time in the kitchen.
Efficient assembly: Arrange the eggplant and tomato slices in the gratin dish efficiently, overlapping them as needed. This will save time and ensure an even distribution of flavors in the dish.
Quick cleanup: Clean as you go to minimize the post-cooking cleanup. Wash and put away the utensils and tools you no longer need to keep your workspace organized.
Substitute Ingredients For Eggplant and Tomato Gratin Recipe
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eggplants – Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a great substitute for eggplant in gratin recipes.
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corn oil – Substitute with vegetable oil: Vegetable oil can be used as a neutral-flavored substitute for corn oil in this recipe.
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white bread – Substitute with panko breadcrumbs: Panko breadcrumbs can provide a similar crispy texture and absorb less oil compared to white bread.
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parmesan cheese – Substitute with pecorino romano: Pecorino romano has a similar salty and nutty flavor to parmesan and can be used as a substitute in this gratin recipe.
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fresh thyme leaves – Substitute with dried thyme: Dried thyme can be used as a substitute for fresh thyme leaves, but use it in smaller quantities as it is more concentrated in flavor.
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salt – Substitute with sea salt: Sea salt can be used as a substitute for regular salt, providing a similar level of salinity to the dish.
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virgin olive oil – Substitute with avocado oil: Avocado oil has a mild flavor and high smoke point, making it a suitable substitute for virgin olive oil in this recipe.
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tomatoes – Substitute with red bell peppers: Red bell peppers can provide a similar sweet and slightly tangy flavor to tomatoes in the gratin recipe.
Presentation Tips for Serving Eggplant and Tomato Gratin
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Elevate the eggplant and tomato gratin: Begin by carefully layering the eggplant and tomato slices in a circular motion, creating a visually appealing pattern that showcases the vibrant colors of the vegetables.
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Garnish with fresh herbs: Sprinkle a generous amount of freshly picked thyme leaves over the gratin, adding a pop of color and a burst of aromatic flavor to the dish.
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Drizzle with aged balsamic reduction: Create an intricate design on the plate using aged balsamic vinegar reduction, adding a touch of sweetness and complexity to the overall flavor profile.
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Use edible flowers for a delicate touch: Place a few carefully selected edible flowers on the plate to add a touch of elegance and a subtle floral note to the presentation.
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Incorporate microgreens for texture: Sprinkle a handful of vibrant microgreens over the gratin, providing a delicate crunch and a burst of fresh, earthy flavors.
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Add a parmesan crisp for a sophisticated element: Place a delicate parmesan crisp on top of the gratin, adding a textural contrast and a hint of savory richness to the dish.
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Serve in individual ramekins for a personalized touch: Portion the gratin into individual ramekins, creating an intimate and visually appealing presentation for each guest.
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Create a drizzle design with olive oil: Use a steady hand to create an artistic drizzle of olive oil on the plate, adding a touch of richness and a beautiful sheen to the dish.
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Finish with a sprinkle of flaky sea salt: Just before serving, delicately sprinkle a pinch of flaky sea salt over the gratin, enhancing the flavors and adding a touch of sophistication to the presentation.
Essential Kitchen Tools for Making This Recipe
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Knife: A sharp knife is essential for slicing the eggplants and tomatoes with precision.
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Jelly roll pan or roasting pan: This is used to bake the eggplant slices in a single layer.
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Small bowl: A small bowl is used to mix the bread crumbs, parmesan cheese, thyme, and olive oil for the topping.
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Gratin dish: A 4- to 6-cup gratin dish is used to arrange the alternating slices of eggplant and tomato and bake the gratin.
Storage and Freezing Guidelines for Eggplant and Tomato Gratin
- To store leftover eggplant and tomato gratin, allow it to cool completely to room temperature before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- When reheating refrigerated gratin, cover the dish with foil and bake in a preheated 350°F (175°C) oven until heated through, about 15-20 minutes. Remove the foil during the last 5 minutes of reheating to crisp up the breadcrumb topping.
- For longer storage, you can freeze the gratin. Wrap the cooled dish tightly with plastic wrap, followed by a layer of aluminum foil. Label the dish with the date and contents, and freeze for up to 2-3 months.
- To reheat frozen gratin, remove the plastic wrap and cover the dish with foil. Place the frozen gratin directly into a preheated 350°F (175°C) oven and bake for 45-60 minutes, or until heated through. Remove the foil during the last 10-15 minutes of reheating to allow the breadcrumb topping to crisp up.
- Pro tip: For best results, assemble the gratin in a freezer-safe and oven-safe dish before freezing. This allows you to bake the gratin directly from the freezer without the need to thaw it first, saving time and preserving the texture of the vegetables.
The Best Way to Reheat Leftover Gratin
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Preheat your oven to 350°F (175°C). Place the leftover eggplant and tomato gratin in an oven-safe dish and cover it with aluminum foil. Bake for 15-20 minutes, or until the gratin is heated through and the cheese is melted and bubbly. This method helps to retain the moisture and prevent the dish from drying out.
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If you prefer a crispier top layer, remove the aluminum foil for the last 5 minutes of reheating. This will allow the breadcrumbs and cheese to brown and crisp up, giving your leftover gratin a fresh-baked texture.
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For a quicker reheating option, use your microwave. Place a single serving of the eggplant and tomato gratin on a microwave-safe plate and heat it on high power for 1-2 minutes, or until it reaches your desired temperature. Be sure to check the dish every 30 seconds to avoid overheating and to ensure even reheating.
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If you have a toaster oven, you can also use it to reheat your leftover gratin. Preheat the toaster oven to 350°F (175°C) and place a single serving of the gratin on a small baking tray or oven-safe dish. Heat for 5-7 minutes, or until the gratin is warmed through and the top is lightly crispy.
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For a stovetop method, place a single serving of the eggplant and tomato gratin in a non-stick skillet over medium-low heat. Cover the skillet with a lid and heat for 5-7 minutes, or until the gratin is heated through. This method works well if you want to quickly reheat a small portion without using the oven.
Interesting Trivia About Eggplant and Tomato Gratin
The eggplant and tomato gratin recipe is a delicious and healthy dish that combines the rich flavors of eggplant and ripe tomatoes. This dish is a great source of vitamins and antioxidants, making it a nutritious addition to any meal. The combination of eggplant and tomato creates a flavorful and satisfying gratin that can be enjoyed as a main dish or a side. With the addition of parmesan cheese and thyme, this recipe offers a burst of savory flavors that will delight your taste buds. Whether served as a standalone dish or paired with other foods, this eggplant and tomato gratin is sure to be a crowd-pleaser.
Budget-Friendly: Making Gratin at Home
The cost-effectiveness of this eggplant and tomato gratin recipe is quite high. Eggplants and tomatoes are generally affordable, and the additional ingredients are also budget-friendly. This dish offers a flavorful and satisfying option for a household meal. The approximate cost for a household of 4 people would be around $10-$15, making it a cost-effective choice. Rating: 9/10.
Is This Dish Healthy or Not?
The eggplant and tomato gratin recipe is a relatively healthy dish, as it primarily consists of nutritious vegetables like eggplant and tomatoes. Eggplant is low in calories and high in fiber, while tomatoes are rich in vitamins and antioxidants. The use of olive oil adds healthy monounsaturated fats to the dish. However, there are a few aspects that could be improved to make the recipe even healthier:
- The recipe calls for corn oil, which is high in omega-6 fatty acids. Replacing it with a healthier oil like avocado oil or additional olive oil would be beneficial.
- The amount of Parmesan cheese could be reduced to lower the overall saturated fat and sodium content of the dish.
- The white bread crumbs could be replaced with whole wheat bread crumbs or almond meal to increase the fiber and nutrient content.
To further enhance the nutritional value of this gratin, consider the following suggestions:
- Add more vegetables to the dish, such as zucchini, bell peppers, or onions, to increase the fiber and nutrient content
- Use fresh herbs like basil or oregano to add flavor without increasing the sodium content
- Replace some of the Parmesan cheese with a sprinkle of nutritional yeast, which is lower in fat and provides a cheesy flavor along with B vitamins
- Serve the gratin alongside a lean protein source, such as grilled chicken or fish, to create a well-rounded meal
The Editor's Take on This Delightful Gratin Dish
The eggplant and tomato gratin recipe is a delightful combination of flavors and textures. The method of baking the eggplant until tender and then layering it with ripe tomatoes creates a harmonious blend of savory goodness. The addition of parmesan cheese, thyme, and olive oil in the breadcrumb mixture adds a delightful crunch and depth of flavor to the dish. This gratin is a perfect balance of simplicity and sophistication, making it a versatile and impressive addition to any dining experience.
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Why trust this Eggplant and Tomato Gratin Recipe:
This eggplant and tomato gratin recipe offers a delightful combination of flavors and textures. The eggplant and tomatoes are roasted to perfection, bringing out their natural sweetness and depth of flavor. The addition of parmesan cheese and thyme creates a rich and aromatic topping that adds a savory crunch to every bite. With clear instructions and simple ingredients, this recipe is accessible to cooks of all levels. Trust in the quality of the ingredients and the straightforward preparation process to deliver a gratifying and delicious dish.
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