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    Home » Budget Meals

    Eggplant Gratin (Gratin D'Aubergines, Provencal)

    Aug 4, 2009 · Modified: Dec 1, 2020 by Andrea · This post may contain affiliate links · This blog generates income via ads · 15 Comments

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    Eggplant Gratin (Gratin D'Aubergines, Provencal) - Andrea Meyers

    The upcoming release of the movie Julie & Julia (August 7, 2009) has ignited discussions about cooking and blogging and caused me to reflect on my own cooking journey. Cooking always seemed like a big mystery to me when I was growing up. My grandmothers were both talented Southern cooks and seemed to hardly measure anything. Though I truly adored their food, to my mother’s dismay I was never interested in things involving the kitchen, especially the cleaning part, so I really didn’t put forth any effort to learn. I didn’t grow up watching Julia Child and my culinary point of view was fairly limited to Southern and Midwest American foods, so it wasn’t until I tasted good Chinese food at a restaurant in the Chicago suburbs during my high school years that I realized I was missing a whole culinary world. An overseas move in 1989 and exposure to Asian and island cuisine ignited my passion for authentic regional foods.

    Everywhere I have lived and traveled (twenty-five countries on five continents so far), I have tasted local foods and endeavored to learn how to make my favorites. I eagerly seek out authentic ingredients and can easily spend an afternoon at an international grocery store and farmers market, and my pantry is stocked full of many types of condiments and spices.

    My cookbook collection grew slowly at first, but when I moved back to the United States in 1997 it began to grow in earnest. My first Julia Child cookbook was The Way to Cook, a book I purchased with encouragement from a friend who wanted me to make Julia’s chocolate mousse for her. Last year I acquired a hardcover boxed set of the two volumes of Mastering the Art of French Cooking when eCookbooks.com had an unbelievable good deal, and a few others have followed since. Every time I cook, no matter if I’m cooking from a cookbook or from a family recipe or making one up on the spot, I try to focus on improving my technique and learning something new each time, while trying to remain mindful of the enjoyment of preparing and tasting good food and sharing it with others.

    So today in honor of this week’s release of Julie & Julia, I am posting a recipe, actually two, adapted from Mastering the Art of French Cooking. This eggplant gratin uses a fresh tomato puree from Volume 1 and puts it all together in Volume 2. Julia also included another tomato puree recipe from canned tomatoes, but I wanted to use the fresh tomatoes from our garden. I would typically use San Marzano or Roma tomatoes for something like this, but we didn’t have enough so supplemented with some Early Girl and Mr. Stripey tomatoes. Some of them were pretty sweet, so I omitted the sugar.

    Tomatoes, mixed varieties - Andrea Meyers

    Due to the amount of active preparation required, I would save this for a weekend dish or make it ahead then reheat on a busy weeknight. You can make the sauce ahead and save it for up to three days in the refrigerator or freeze it, or you can make the entire dish ahead and partially cook then reheat before serving. Of course for easier prep you can lay the eggplant flat and build horizontal layers instead of vertical, though I agree with Julia’s thought that the vertical layers are attractive.

    The combination of eggplant, tomato puree, and cheese gives full, fresh flavor in a home-style dish, making this gratin comfort food at its best.

    Eggplant, sliced - Andrea Meyers

    Recipe Notes

    Due to the amount of active preparation required, I would save this for a weekend dish or make it ahead then reheat on a busy weeknight. You can make the sauce ahead and save it for up to three days in the refrigerator or freeze it, or you can make the entire dish ahead and partially cook then reheat before serving. Of course for easier prep you can lay the eggplant flat and build horizontal layers instead of vertical, though I agree with Julia’s thought that the vertical layers are attractive.

    Make It Gluten Free

    The original recipe calls for unbleached all-purpose flour. I now use brown rice flour.

    Eggplant Gratin (Gratin D'Aubergines, Provencal) - Andrea Meyers
    Print Pin

    Eggplant Gratin (Gratin D’Aubergines, Provencal)

    Adapted from Mastering the Art of French Cooking, Volumes 1 and 2, by Julia Child.
    Prep Time30 mins
    Cook Time2 hrs 30 mins
    Total Time3 hrs
    Course: Main Course
    Cuisine: Italian
    Diet: Gluten Free, Vegetarian
    Keyword: cheese, eggplant, gluten free, summer, tomatoes, vegetarian
    Servings: 8 servings
    Calories: 159kcal

    Equipment

    • 3-quart saucepan with heavy bottom and lid
    • 4 to 5-quart saucepan with heavy bottom
    • skimmer or slotted spoon
    • tray covered with layers of paper towel
    • 11-inch frying pan, preferably nonstick
    • platter
    • 5 to 6-cup gratin dish (preferably one that can also go on the cooktop), lightly coated with olive oil
    • aluminum foil

    Ingredients

    Tomato Sauce

    • ⅓ cup minced yellow onion (about 1 small onion)
    • 2 tablespoons olive oil
    • 2 tablespoons brown rice flour (or unbleached all-purpose flour)
    • 3 pounds ripe tomatoes (peeled, seeded, juiced, and chopped (recommend San Marzano or other meaty tomato))
    • ⅛ teaspoon sugar (If your tomatoes are very sweet, you can probably omit.)
    • 2 cloves garlic (minced)
    • 4 sprigs parsley (You can make an herb bouquet if desired, just tie the parsley, bay leaf, and thyme up into a piece of cheesecloth.)
    • 1 small bay leaf
    • 1 sprig fresh thyme
    • ⅛ teaspoon fennel
    • ⅛ teaspoon fresh chopped basil
    • small pinch saffron
    • small pinch coriander
    • 1 inch piece dried orange peel
    • ½ teaspoon kosher salt
    • 1 tablespoon tomato paste (optional)
    • salt
    • fresh ground black pepper

    Casserole

    • 2 pounds eggplant ((firm, fresh, shiny))
    • water
    • salt
    • olive oil
    • 4 ounces Swiss cheese (thinly sliced (or Emmentaler, Gruyere, Jarlsberg, Fontina))
    US Customary - Metric

    Preparation

    Tomato Sauce

    • In the 3-quart saucepan, sauté the onions in the olive oil until the onions are tender but not browned, about 10 minutes. Stir in the flour and cook for about 3 minutes. Do not brown.
    • Stir in the tomatoes, sugar, garlic, herbs, and seasonings. Cover the pan and cook slowly for about 10 minutes, so the tomatoes will render more of the juice. Uncover and simmer for about 30 minutes. Add spoonfuls of water or tomato juice as necessary if the puree becomes too thick. The puree is done when it tastes thoroughly cooked and is thick enough to form a mass on the spoon. Remove the herb bouquet (or individual parsley and thyme sprigs and bay leaf). If the puree needs a little extra color, add 1 to 2 tablespoons of tomato paste. Taste and add salt and pepper as necessary. (You can make this ahead and keep in the refrigerator for up to 3 days or in the freezer.)
    • Preheat the oven to 375° F/190° C.

    Eggplant

    • Halve the eggplant vertically and cut into ⅜-inch (~1 cm) slices.
    • Bring water to boil in the 4 to 5-quart saucepan. Add salt, about 1-½ teaspoons per quart, and place eggplant slices in the hot water, about 10 to 12 at a time. Cook just for 2 minutes, then remove from the water with a skimmer or slotted spoon. Drain on the tray lined with paper towels. Pat the slices dry.
    • In the skillet, pour a layer of olive oil about ⅛-inch (3 mm) thick. Heat till very hot but not smoking. Sauté eggplant slices about 1 minute on each side, and remove to the platter. Add more olive oil as necessary for the rest of the eggplant.

    Assemble

    • In the oiled gratin dish, arrange the eggplant slices purple side up in overlapping rows, with tomato sauce and cheese slices between each row. Pour about ½ cup of the tomato puree on top.

    Bake

    • Place the gratin dish on the cooktop and heat briefly until the sauce starts to bubble. Cover loosely with foil and bake in the preheated oven for 45 to 60 minutes. Remove the foil during the last 10 minutes to brown the cheese and thicken the liquid. Serve hot.

    Nutrition

    Calories: 159kcal | Carbohydrates: 17g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 13mg | Sodium: 200mg | Potassium: 711mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1633IU | Vitamin C: 28mg | Calcium: 142mg | Iron: 1mg
    Tried this recipe?Share in the comments!

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    « Zucchini and Tomato Gratin
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    Reader Interactions

    Comments

    1. meeta says

      August 05, 2009 at 2:36 am

      i want i want. love eggplants and love them in this way!

      Reply
    2. miguel says

      August 05, 2009 at 2:56 am

      This looks delicious, I would love to make and taste this wonderful dish.

      Reply
    3. Jessica says

      August 05, 2009 at 9:59 am

      The gratin looks rustic and delicious. I didn't grow up watching Julia Child either, but from all the blogs and new movie I really feel that I need to get one of her books! Thanks for sharing about your life too!

      Reply
    4. Jiayi says

      August 05, 2009 at 9:32 am

      That's spooky - I blogged about the very same thing today! Same recipe! Astounding. And to think, I only found this because I lazily didn't want to reference my book for the proper spelling of the recipe!

      Reply
    5. Natashya says

      August 05, 2009 at 3:37 pm

      Mmm, perfect choice for the season! I might make this soon.

      Reply
    6. A&N says

      August 05, 2009 at 5:49 pm

      Loved this post 🙂 And this has been bookmarked. Gimme anything with eggplants!

      Reply
    7. Kalyn says

      August 05, 2009 at 7:30 pm

      Very jealous of your tomato harvest. I don't have nearly that many tomatoes yet. Love the sound of this dish.

      Reply
    8. Kevin says

      August 05, 2009 at 7:38 pm

      That sure does look like a great way to enjoy some eggplant!

      Reply
    9. TheKitchenWitch says

      August 07, 2009 at 5:00 pm

      Gorgeous! And it's not too heavy, which pleases me! Wonderful choice.

      Reply
    10. Leon Gregory says

      August 09, 2009 at 5:58 am

      Thanks a lot! I'm also a gourmet and pastry enthusiast and this would really go to my compilation. I would also like to share. I came across a good site about European and Swiss cooking which also gives free sample family-secret recipes.

      Reply
    11. Lisa says

      August 09, 2009 at 10:39 am

      Andrea, thanks so much for taking part in the event. Your gratin is gorgeous; I adore eggplant and am definitely going to try this recipe as soon as eggplants start appearing at our farmers' market. I enjoyed reading your post and looking at the beautiful photos. Bon appetit!

      Reply
    12. Megan@FeastingonArt says

      August 09, 2009 at 7:34 pm

      The flavours sound fantastic. The perfect winter dish!

      Reply
    13. alice says

      August 15, 2009 at 3:02 am

      I have never seen an eggplant dish like this, but cannot wait to make this when the season changes to fall. Thank you.

      Reply
    14. Sarah says

      August 01, 2010 at 10:17 pm

      Whoa! This looks awesome! Look at the ingredients in that tomato sauce. Mmm. Yummy stuff indeed. [It even made me say indeed. sigh.]

      Reply

    Trackbacks

    1. How to Make a Killer Provincial Style Eggplant Gratin says:
      February 26, 2016 at 10:56 am

      […] results are certainly delicious. And perhaps I could be more diplomatic in pointing this out, like Andrea Meyers, who tactfully notes, “Due to the amount of active preparation required, I would save this for a […]

      Reply

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