Tomato and Eggplant Gratin

Tomato and Eggplant Gratin
  • Servings: 4
  • Difficulty: Moderate
  • Time:
  • Provided by:

    Ingredients Print Recipe

  • 4 Tablespoons extra virgin olive oil
  • 1 large yellow or Spanish onion, finely diced (about 1-1/4 cups)
  • 4 large cloves of garlic, minced
  • 4 large tomatoes, peeled, seeded, and diced* (about 7 cups)Note: If you choose not to remove the tomato skins, it will make the dish a bit less refined, but it will still be delicious.
  • 1/2 teaspoon dried thyme leaf
  • 1 bay leaf
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 oz. roasted red peppers from a jar, well drained and cut into thin slices
  • 1 large eggplant, cut into 1/4inch slices
  • 6 oz. grated Gruy�re cheese
  • 1/4 cup breadcrumbs


1. Season the eggplant slices with 1/4 teaspoon of salt and reserve.

2. In a large saute pan, saut� onions in 2 Tablespoons olive oil over moderate heat until translucent and soft.

3. Add garlic and cook for several more minutes.

4. Add tomatoes, thyme leaf, bay leaf, remaining 1/4 teaspoon salt, and black pepper and cook over moderate heat, stirring from time to time so that it does not stick and burn. Cook the mixture for about 30 minutes or until the water reduces and it thickens into a consistency of tomato jam. Remove from heat and reserve.

5. After the eggplant has been in contact with the salt for 30-60 minutes, dry them with a paper towel. Brush them with remaining 2 Tablespoons olive oil. Grill the eggplant slices until they are lightly browned and very soft.

6. In a 9 x 9 baking dish, line the bottom with half of the eggplant slices. Top with half of the red peppers and half of the tomato mixture.

7. Add another layer of eggplant slices, followed by the rest of the red peppers and tomato mixture.

8. Top with the cheese and breadcrumbs.

9. Bake in a 350 degrees F oven for about 40 minutes until the top is well browned and the mixture is bubbling hot.

10. When done, remove from oven and let sit for 10 minutes before serving.

* Peeling and dicing tomatoes is a separate technique with the following steps:

1. Remove the cores from the tomato.

2. Cut an "X" through the skin on the bottom of each tomato.

3. Plunge the tomatoes into boiling water for 30 seconds. Remove immediately and plunge into ice water.

4. Remove from ice water and peel the tomato using a paring knife to pull back the skin starting at the bottom of the tomato at the "X" cut.

5. Cut the tomatoes in half by cutting through the center of the tomato and not through the core or bottom. Squeeze each half to remove the seeds.

6. Dice tomato as desired.

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