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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:
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