Quantcast

Sign up for A Family Feast emails and receive our FREE eBook with our Top 25 Recipes of All Time! Click Here

Tomato Eggplant Gratin

Tomato Eggplant Gratin - A wonderful way to enjoy fresh summer vegetables!

I always know that we have a winning recipe on our hands when our friends and family take a bite of a dish that we’ve cooked and immediately ask, “When will THIS be on your blog?” That question is usually a very good sign that they like the recipe so much – they want to try making it at home themselves!

Such is the case with this Tomato Eggplant Gratin! After taking the photos you see here in today’s post, we spent the afternoon and evening at our neighbors’ house following their daughter’s birthday party. My husband Jack brought over the leftovers of this Tomato Eggplant Gratin to share – and everyone loved this simple summertime dish!

Tomato Eggplant Gratin - A wonderful way to enjoy fresh summer vegetables!

We alternated large, thick slices of ripe Big Beef tomatoes (any large, fresh beefy tomato variety will work) in a casserole dish with some equally thick slices of fresh eggplant that were lightly fried ahead of time. We topped the tomatoes and eggplant with some fresh basil, then repeated with another layer of tomato and eggplant slices and more basil. Then the whole casserole was covered with a generous topping of crispy, light Panko breadcrumbs seasoned with Romano cheese, salt and pepper – and then baked until golden brown on top.

This delicious Tomato Eggplant Gratin is very easy to make and the flavors are pure summer garden magic! Our friends are looking forward to making this dish at home themselves – and I’m sure you’ll love it too!

Print

Tomato Eggplant Gratin

  • Prep Time: 1 hour
  • Cook Time: 40 mins
  • Total Time: 1 hour 40 minutes
  • Yield: 4-6 servings

Ingredients

  • 2 pounds large, fresh, meaty ripe tomatoes (if at all possible search farmstands or farmer’s markets for fresh vine-ripened plump, juicy Big Beef, Big Boy or Heirloom variety tomatoes)
  • 4 teaspoons kosher salt, divided
  • 1 pound eggplant
  • 2 tablespoons all-purpose flour
  • ½ cup extra virgin olive oil, divided
  • 20 leaves fresh basil torn by hand
  • 1 cup Panko or regular bread crumbs
  • 1 cup grated Romano cheese
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  1. After coring, slice each tomato into very thick slices, about a half inch or so. Lay each slice on a rack set over a sheet pan. Sprinkle both sides with 2 teaspoons of the kosher salt. After 30 minutes flip each piece and let sit another 30 minutes to drain. You should have about ½ cup of water drained off from the tomatoes when done. Pat dry with paper towels and set aside.
  2. While tomatoes are draining, slice the skin-on eggplant into slices equal in thickness to the tomatoes. Salt both sides of each slice with the 2 teaspoons of the kosher salt and let sit on the cutting board for 30 minutes. Flip and let sit for another 30 minutes. This process will remove some liquid along with any bitterness. After an hour, rinse each piece in cold running water and then drain slightly but keep damp. Then sprinkle and rub in the two tablespoons of flour onto each side. Use more flour if needed to cover both sides. This will help the eggplant fry without absorbing too much oil.
  3. Heat a large sauté pan with ¼ cup of the oil over medium high to high. Once very hot, place half the eggplant slices in and fry about 1 ½ minutes on each side until golden. Remove to a plate and cook the second batch in the remaining oil. At the end, there should be some oil left in the pan, do not discard.
  4. In a 1 ½ quart casserole dish drizzle a little of the oil from the pan to coat the bottom and begin layering alternate slices of tomato and eggplant around to fill, leaning them on each other like a fanned out deck of cards.
  5. Then place half the basil and repeat with the remaining tomato, eggplant and basil.
  6. In a medium bowl, mix bread crumbs, Romano cheese, salt and pepper and stir to combine.
  7. Pour this mixture over the top of the tomato and eggplant slices. Then take the remaining oil from the pan and drizzle over the top. (If there is not enough oil, use more olive oil to coat the top of the crumb mixture, but don’t drench it.)
  8. Bake uncovered for 30 minutes or until golden brown and a probe thermometer inserted into the center reads 140 degrees F.

You may also like:

Baked Stuffed Parmesan Tomatoes

Baked Stuffed Parmesan Tomatoes - A Family Feast

30+ Recipes for your Garden Tomatoes

30-Plus Recipes for your Garden Tomatoes - A Family Feast

Grilled Italian Vegetable Napoleons with Basil Oil

Grilled Italian Vegetable Napoleons with Basil Oil - A Family Feast

Tomato Eggplant Gratin - A wonderful way to enjoy fresh summer vegetables!

Comments

    Leave a Comment

    *

  1. This really does look delicious! What a great side!

  2. This looks absolutely yummilicious

  3. Yes, asking about a recipe’s appearance on the blog is always a sure-fire way to tell if your friends really love your recipe. I can see why they were asking about this beautiful gratin!

  4. Perfect timing…I have a bunch of garden eggplant to use up.

  5. I am such an eggplant fanatic…I can’t get enough of them! What a great end of summer recipe. Gratins are so wonderful and comforting!

  6. I can see why they loved it! That topping looks sooo good. I think I’d pick it right off. 😉

  7. This is making me drool! I love adding tomato and eggplants together! I am glad that your friends enjoyed it!

  8. Love the combo and the dish in general! Summer on a plate!

  9. Yes!!! I adore this recipe. It’s a fantastic way to use garden fresh tomatoes and eggplant. I need to make this.

  10. I get that question a lot too. It always surprises me that people I know in real life actually pay attention to my blog!! This gratin looks amazing, no wonder everyone loved it.

  11. I agree, family and friends are the best indicator for the success of a recipe!! This gratin looks delicious. YUM!!

  12. This looks like the perfect summer side dish! YUM!

  13. That Pablo, though! Pablo makes everything better, doesn’t it? I love your gratin! Crispy and crunchy and buttery on the outside!mmm!

  14. Sandra Cappadocia :

    Sounds delicious! Do you think it would work out well if I bake the eggplant instead of frying?

    • Hi Sandra – You probably won’t get the same crispy coating on the eggplant (it needs the higher heat from frying to get that). If that doesn’t bother you, you could definitely try it!

873 Shares
Pin865
Share7
Tweet
+11
Stumble
Yum