Oven Baked Eggplant Gratin A l’Ancienne is a comforting dish that embodies the simplicity and richness of traditional French cuisine. This gratin showcases eggplant, a summer vegetable prized for its texture and ability to absorb flavors. Slowly cooked in a homemade tomato sauce, enriched with melted cheese and aromatic herbs, the eggplant becomes tender and flavorful, creating a dish that will delight both cooking enthusiasts and novices.
This gratin is ideal for family meals, dinners with friends, or even as a main course for a special occasion. The preparation is simple but requires a little patience to obtain the best result. With basic ingredients and a traditional method, you will obtain a tasty gratin that will delight your guests and perfectly complement your table.
Ingredients for Oven Baked Eggplant Gratin
3 medium eggplants
Cut them into thin slices about 0.5 cm thick.
500 ml tomato sauce
Use homemade or canned tomato sauce. For a homemade sauce, cook ripe tomatoes with herbs for extra flavour.
200 g grated cheese
Choose from Gruyere, Emmental or mozzarella for a cheese that melts well and forms a golden crust.
2 tbsp olive oil
Brush the eggplant slices with this oil to bake in the oven.
2 cloves garlic, minced
Add to the tomato sauce for an aromatic flavour.
1 medium onion, minced
Sauté to add sweetness to the tomato sauce.
1 tsp dried thyme
Stir into the sauce for an herbaceous note.
1 tsp dried basil
Add to the sauce to complement the tomato flavour.
1 tablespoon sugar
Use to balance the acidity of the tomato sauce.
Salt and pepper to taste
Season to taste to adjust the flavors.
A few fresh basil leaves
For garnish, add them before serving for a touch of freshness.
Preparation of Baked Eggplant Gratin
1. Preparation of the eggplants:
Preheat the oven to 180°C (350°F). This step is crucial so that the eggplants cook evenly and the gratin has a nice golden texture.
Arrange the eggplant slices on a baking sheet lined with parchment paper. The parchment paper prevents the eggplants from sticking to the sheet and makes cleaning up after cooking easier.
Brush the eggplant slices with olive oil on both sides using a kitchen brush. This step helps give the eggplants a golden and slightly crispy texture as they cook. Make sure each slice is well coated with oil.
Bake for about 20 minutes. Check for doneness by touching the slices; they should be tender and lightly browned. This step helps reduce the moisture in the eggplant before assembling the gratin, preventing the gratin from becoming too runny.
Set aside the cooked slices. They will be used to assemble the gratin.
2. To make the tomato sauce:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. The olive oil is used for its flavor and to cook the aromatics.
Add the minced onion and minced garlic to the skillet. Sauté until translucent, about 5 minutes. This step helps release the flavors of the onion and garlic, adding depth to the sauce.
Stir the tomato sauce into the skillet along with the sugar, thyme, basil, salt, and pepper. The sugar balances the acidity of the tomato, while the herbs add an aromatic flavor. Stir well to combine all the ingredients.
Let it simmer for about 15 minutes. This step allows the flavors to blend and the sauce to reduce slightly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
3. Assemble the gratin:
Lightly grease a gratin dish with oil or butter to prevent the gratin from sticking.
Spread a layer of tomato sauce on the bottom of the dish. This creates a tasty base for the eggplant.
Arrange a layer of eggplant slices on top of the sauce. Place the slices slightly overlapping to cover the entire surface.
Repeat the process, alternating layers of sauce and eggplant. Finish with a layer of tomato sauce on top, generously sprinkling grated cheese. The cheese will melt and create a golden, tasty crust.
4. Cooking:
ADVERTISEMENT
