Name: Eggplant Gratin with Tomatoes
Prep time: 20 min
Cook time: 1 h 10 min
Yield: 6 celebrities
Cuisine: Provence
Ingredients: 6 eggplants; 2 onions; 400 g oftomato sauce (or tomato puree); 50 g ofCounty; 50 g ofParmesan; olive oil; salt, pepper

Eggplant Gratin with Tomatoes

main courses side dishes baking gratins

Updated on 14 April 2025 by

ratatouille

7 reviews 4.9 : Very good

Cuisine

Provence

Diet

Vegetarian

Level

Elementary

Preparation

20 minutes

Cooking

1 hour 10

This tomato-based eggplant gratin is one of the recipes I make most often during the summer!

In fact, this dish requires only a few ingredients and is very easy to make, as long as you have an oven.

You’ll just need a little time to let it bake, and be available to flip the eggplant every now and then.

Fresh out of the oven, it’s a real treat, and there won’t be a single bite left in the dish!

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6 eggplants
2 onions
400 g of tomato sauce or tomato puree
50 g of County
50 g of Parmesan
olive oil
salt, pepper

1
Cut the eggplants lengthwise into quarters, then slice them into strips less than 1 cm thick.
2
Arrange the first layer of eggplant slices in a baking dish until the bottom is completely covered, and drizzle a little oil over them. Repeat this process with each additional layer of eggplant.
3
Bake for 40 minutes at 220°C. Remove the dish from the oven and turn the eggplants over every 10 minutes or so to prevent them from sticking and to ensure they absorb the oil thoroughly.
4
Once the eggplant pieces are nicely browned, add the tomato sauce.
Stir well to combine the sauce with the eggplant, then top with the grated cheeses.
Return to the oven for 30 minutes.