Layers of tender eggplant and juicy tomatoes baked in a garlicky herb-infused sauce, finished with fresh parsley for a rustic, comforting French-inspired dish. This simple yet flavorful bake captures the essence of Provençal cooking, making it perfect as a light vegetarian main or a savory side.
Why You’ll Love This Recipe
This dish is a celebration of fresh vegetables and aromatic herbs. It’s light, healthy, and deeply flavorful, with a texture that’s both tender and hearty. The layering of eggplant and tomato gives a beautiful presentation, while the herb-infused tomato sauce brings a warm, Mediterranean depth. It’s easy to prepare, naturally gluten-free, and ideal for summer meals, vegetarian menus, or elegant dinner spreads.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 2 large eggplants, sliced into 1/4-inch rounds
- 4 medium tomatoes, sliced into 1/4-inch rounds
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup tomato sauce
- 2 tablespoons fresh parsley, chopped
Directions
- Preheat oven to 375°F (190°C).
- Brush both sides of the eggplant slices with olive oil and lightly season with salt and pepper.
- In a small bowl, combine the garlic, thyme, oregano, and tomato sauce.
- Spread a thin layer of the tomato sauce mixture on the bottom of a baking dish.
- Arrange the eggplant and tomato slices alternately in overlapping rows across the dish.
- Spoon the remaining tomato sauce mixture evenly over the top of the vegetables.
- Cover with foil and bake for 30 minutes.
- Remove the foil and bake for an additional 15–20 minutes until the vegetables are tender and the edges are slightly caramelized.
- Sprinkle with chopped fresh parsley before serving.
Servings and timing
This recipe serves 4 as a side or 2 as a main dish.
Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Variations
- Add cheese: Sprinkle grated Parmesan or crumbled goat cheese on top before the final bake for added richness.
- Include other vegetables: Add sliced zucchini or bell peppers for extra color and variety.
- Spicy twist: Add red pepper flakes or a pinch of cayenne to the sauce for gentle heat.
- Layer with breadcrumbs: For a crisp topping, add herbed breadcrumbs before the final 15–20 minutes of baking.
- Use fresh herbs: Replace dried herbs with fresh thyme and oregano for a more vibrant herb profile.
Storage/Reheating
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating:
Reheat in a 350°F (175°C) oven for about 10–15 minutes, or until warmed through. This dish also reheats well in a skillet over low heat with a splash of water or olive oil to prevent drying out.
FAQs
Can I make this dish ahead of time?
Yes, you can assemble the bake a day ahead and refrigerate it. Bake just before serving for the best texture.
Do I need to salt and drain the eggplant first?
It’s not necessary for this recipe, but if your eggplant tends to be bitter, salting and draining it for 30 minutes before cooking can help.
Can I freeze this bake?
Freezing is not ideal as the texture of the eggplant may become mushy upon reheating.
Is this dish vegan?
Yes, this recipe is completely vegan as written.
Can I use canned tomatoes instead of fresh?
Fresh tomatoes are preferred for structure and flavor, but canned, drained tomato slices can be used in a pinch.
What type of tomato sauce should I use?
A simple, unflavored tomato sauce or one lightly seasoned with herbs works best to complement the fresh vegetables.
What can I serve with this dish?
It pairs well with crusty bread, couscous, quinoa, or a green salad.
Can I add meat to this recipe?
Yes, cooked ground beef or crumbled sausage can be layered with the vegetables if desired.
How do I prevent the dish from getting watery?
Roasting uncovered during the last phase helps reduce excess moisture. Also, avoid overloading with sauce.
What herbs go best with this dish?
Thyme, oregano, rosemary, and basil all complement the eggplant and tomato beautifully.
Conclusion
The Provencal Eggplant & Tomato Bake is a beautifully rustic dish that highlights the best of Mediterranean vegetables and flavors. With minimal ingredients and simple preparation, it delivers a delicious and wholesome meal that’s both elegant and comforting. Whether served as a vegetarian centerpiece or a hearty side, it brings a warm and aromatic touch of Provence to your table.
Print
Provencal Eggplant & Tomato Bake
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: French
- Diet: Vegan
Description
Layers of tender eggplant and juicy tomatoes baked in a garlicky herb-infused sauce, finished with fresh parsley for a rustic, comforting French-inspired dish.
Ingredients
- 2 large eggplants, sliced into 1/4-inch rounds
- 4 medium tomatoes, sliced into 1/4-inch rounds
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 cup tomato sauce
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 375°F (190°C).
- Brush both sides of the eggplant slices with olive oil and lightly season with salt and pepper.
- In a small bowl, mix garlic, thyme, oregano, and tomato sauce.
- Spread a thin layer of the tomato sauce mixture at the bottom of a baking dish.
- Arrange eggplant and tomato slices alternately in overlapping rows.
- Spoon the remaining tomato sauce mixture evenly over the vegetables.
- Cover with foil and bake for 30 minutes. Remove foil and bake for an additional 15–20 minutes until vegetables are tender and edges are lightly caramelized.
- Sprinkle with fresh parsley before serving.
Notes
- Salt eggplant slices and let them sit for 15 minutes to reduce bitterness, then pat dry.
- Serve with crusty bread or as a side to grilled meats.
- Add a sprinkle of grated Parmesan before final baking for a richer flavor.
Nutrition
- Serving Size: 1 portion (1/6 of recipe)
- Calories: 120
- Sugar: 5g
- Sodium: 270mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
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