Let me start by saying this is not eggplant parmesan. Yes, it has eggplant and, yes, it has Parmigiano-Reggiano, but it is not the dish you might expect.
The eggplant is not floured, egged, dredged in breadcrumbs and fried. (In that preparation, how does one even taste the eggplant?) In this preparation, there is Parmigiano-Reggiano but no mozzarella. This dish has no “gooey” factor.
The flavors are intensified while keeping the texture light. It feels fresh and summery and highlights the vegetables of the season.
Although this gratin is not the old-fashioned dish you may know, you can still bring out the red-checkered tablecloth, pop a candle in a Chianti bottle, and put on your favorite Italian opera or ItaloPop.
~ David
Eggplant Tomato Gratin
Click the icon below to print the recipe!
Ingredients
- 2 large eggplants, cut into 1/2-inch rounds (peeled or not, your preference)
- 1/2 cup extra virgin olive oil, plus extra as needed
- salt
- 2-3 shallots, peeled and diced
- 5 plum tomatoes, quartered, seeds removed, and diced
- 1 1/2 cups tomato passata (purée)
- 3 tablespoons chopped mixed fresh herbs (see note)
- 1/2 teaspoon dried lavender buds
- 1/2 teaspoon red pepper flakes, or to taste
- splash white wine
- 1 teaspoon salt
- freshly ground black pepper
- heaping 1/2 cup (2 ounces) grated Parmigiano-Reggiano
- 2 tablespoons panko (bread crumbs)
Instructions
- Spread eggplant slices in one layer, sprinkle with salt (on both sides) and set aside for 45 minutes to allow the eggplants to sweat and lose their bitterness.
- Preheat the broiler with the rack 4 inches from the element. Pat eggplant slices dry and arrange as many slices as possible in one single layer on a parchment-lined baking sheet. Brush slices generously with olive oil on both sides. Broil until the eggplant is golden on top, turn and broil until the second side is golden. Set the eggplant slices aside and repeat the process until all the eggplant is done. This will take a total of 8-10 minutes per batch.
- Turn off the broiler, and pre-heat your oven to 400°F moving the rack to the middle/upper third.
- In a 4-quart saucepan, heat 2 tablespoons olive oil and sauté shallots until golden. Add chopped tomatoes, sauté for 3 minutes. Add herbs, lavender buds, red pepper flakes, a splash of wine, salt, and black pepper, and cook an additional 2 minutes. Add passata and continue to cook over medium heat for 10-15 minutes, or until thick.
- Lightly coat a gratin dish with olive oil. Arrange a third of the eggplant In the bottom of the dish. The slices should overlap slightly. Spoon a third of the tomato sauce over the eggplant followed by a third of the Parmigiano-Reggiano. Repeat twice, ending with the tomato sauce and Parmigiano-Reggiano. Top with breadcrumbs, a drizzle of oil, and salt and pepper to taste.
- Bake for 35-40 minutes, until golden brown.
- Serves 4.
- Note: Combine whatever herbs you have; we use rosemary, marjoram, thyme, basil, and mint.
© 2024 Copyright Cocoa & Lavender
edna meza aguirre
May 28, 2022 at 4:20 amYay, looking forward to this version!
Cocoa & Lavender
May 28, 2022 at 4:42 pmIt is really delicious, Edna!
John / Kitchen Riffs
May 28, 2022 at 6:48 amI’ve never actually made Eggplant Parmesean. Mainly because although I like all the ingredients, the actual dish is . . . uninspiring. This, though, inspires me! Definitely something I’d like to make. Thanks.
Cocoa & Lavender
May 28, 2022 at 4:43 pmThe gloppy, cheesy version really doesn’t appeal to me, either, John! This is definitely one to try!
Ronit Penso Tasty Eats
May 28, 2022 at 7:46 amI make eggplant Parmesan in a fairly similar way, as I’ve never been too fond of the heavy coating of eggplants in the original recipe.
Your version is simply mouthwatering. The addition of lavender is brilliant! 🙂
Cocoa & Lavender
May 28, 2022 at 4:43 pmThe lavender is subtle but it adds a nice zing. Thanks for noticing, Ronit!
Jean | Delightful Repast
May 28, 2022 at 9:03 amDavid, I love eggplant. And I want to taste the eggplant, so I don’t want it heavily crusted and garlic-ed. I don’t even do that to my eggplant parmesan. This is a beautiful dish; I know we’re going to love it!
Cocoa & Lavender
May 28, 2022 at 4:44 pmWe are definitely two peas in a pod, Jean! 🙂
Marcelle
May 28, 2022 at 10:01 amDavid, can you believe I actually have everything on hand to make this casserole? 😁 I have a bag of edible lavender buds that’s just waiting for me to use it for the first time. 🙂 It looks really flavorful and what a gorgeous shot of those layers!! Love the printable recipe card too!!
Cocoa & Lavender
May 28, 2022 at 4:45 pmThanks, Marcelle – I am so glad to have the recipe page! People have been asking for ages.
I hope you like this – it is a really nice dish!
Chef Mimi
May 28, 2022 at 2:52 pmNice. I never do the flour thing with eggplant in any case. It’s just not necessary. This looks beautiful.
Cocoa & Lavender
May 28, 2022 at 4:45 pmSometimes egging and breading IS necessary – but definitely not here!
Eha
May 28, 2022 at 4:21 pmOh, I am off to on-line shopping to get some lavender buds – just love your offering ! Just love eggplants and your recipe comes with a tad more finesse than most of mine. Glad to see you using tomato passata which is hugely popular and very affordable Down Under . . .
Cocoa & Lavender
May 28, 2022 at 4:46 pmIt is such a wonderful flavor combination, Eha – I imagine there is a similar dish in Estonian cuisine? Just the perfect time of year (here) for this. But the passata make sit possible any time, really.
Pauline McNee
May 28, 2022 at 7:56 pmThis is similar to how I like to bake Italian eggplant, I don’t do the breadcrumbs, however I love the subtlety of lavender in your dish. This is such a reminder to have some on hand. Great post, thanks so much
David Scott Allen
May 29, 2022 at 11:27 amThanks, Pauline — even just with the Parmigiano-Reggiano it’s amazing.
Sherry M
May 29, 2022 at 10:27 pmi loooove me some eggplant! I am stunned that some people say they don’t like it. Philistines I tell you 🙂
Cocoa & Lavender
May 30, 2022 at 8:35 amMe,too – I just don’t understand the aversions. I just love the stuff in ay form!
Jeff the Chef
May 30, 2022 at 7:17 amYum! I’ll have to figure out where to find lavender buds!
Cocoa & Lavender
May 30, 2022 at 8:36 amThanks, Jeff. I get mine at the farmers market now, but used to get them online.
Judee
May 30, 2022 at 10:02 amI am quite a fan of eggplant and this baked dish sounds really delicious. Glad you clarified It was not eggplant parmigiana.
Cocoa & Lavender
May 30, 2022 at 12:33 pmThanks, Judee – it is definitely different and worth making!
Kelly | Foodtasia
May 30, 2022 at 7:22 pmDavid, between tax season and travel, I’ve been absent from the blog and have missed all sorts of mouthwatering recipes over here. I’ve written the ingredients down for this dish to get at my next grocery outing. Eggplant is a favorite and your preparation of it is perfection! I love the lightness of it and the combination of the chopped tomatoes and passata. The lavender is intriguing, and while I’m a little on the fence about adding it, I trust your culinary taste completely!
Cocoa & Lavender
June 2, 2022 at 3:57 pmI think about lavender, Kelly, is that it needs to be very gently used. Too much and it taste like soap or hand lotion; not enough and you don’t even know it’s there. I do hope you like it!
Kelly | Foodtasia
June 4, 2022 at 6:51 pmDavid, I made this for dinner last night and it was fantastic! I went back to get a piece for a midnight snack and it was gone! We all loved how light and fresh it was. I knew I’d love the tomato sauce when I saw it had both chopped fresh tomatoes and passata. Up until the last moment I was debating on whether to add the lavender. was pleasantly surprised how much I liked it. It seemed herby rather than floral. (I had a lavender latte not long ago and it tasted like soap so that made me suspicious of the lavender.) I was also about to sneak in a clove of garlic, but stook to the recipe and I’m glad I did. It was perfect! Thanks, David, for a wonderful recipe that the whole family loved and I’m sure I’ll be repeating it often!
Cocoa & Lavender
June 5, 2022 at 2:07 amI am so pleased you all liked it, Kelly — and that you tried the lavender. I know what you mean — a little lavender or rose) can take a dish from exquisite to hand lotion very easily. It’s knowing just the right amount. Also, I think lavender, I’m particular, pairs well with certain things – lemon and lime, tomatoes, and roasted meats/poultry and stews… and some fish/seafood. Thanks for your comment — it made my day!
Ben | Havocinthekitchen
May 31, 2022 at 10:38 amThis gratin looks and sounds terrific and right up my alley!
Firstly, I am a huge eggplant fan. But I also don’t really like breaded and fried eggplant (Although Eggplant parmesan is delicious.) So that’s a win-win situation, I guess!
Cocoa & Lavender
June 2, 2022 at 3:57 pmOh, I’ll eat an eggplant Parmesan, too! However, this light reversion is something I think you will love. thanks for your comment, Ben.
Raymund
June 1, 2022 at 5:16 pmI can see that the flavour is definitely intensified, without mozarella and just Parmigiano-Reggiano this will be rich in taste. This also focuses on the produce and not staurating it with other ingredients. Love it
Cocoa & Lavender
June 2, 2022 at 3:58 pmI think that is what appealed to us most, Raymund — the focus on the ingredients!
Ron
June 2, 2022 at 4:13 amLooks great David! As aubergine is a favorite of ours and frying is on my no-eat list, this is recipe is perfect. We finally retired our red checkered tablecloth, but still, have a Chianti bottle with a candle, so we’re set…
Cocoa & Lavender
June 2, 2022 at 3:59 pmWell, if you must know, we don’t have a red checkered tablecloth any longer, either. What you see in these photos is a very pretty hand towel. Ron, in addition to not frying the eggplant, I think you can reduce the olive oil. It definitely tastes great, but may not be the best thing for you. 🙂
Inger
June 3, 2022 at 9:30 amSounds like a great option when the CSA eggplant comes in! Though my kids would say that NOT tasting the eggplant is the point-lol!
Cocoa & Lavender
June 4, 2022 at 8:42 amYour kids are really missing out. I wonder if their palates will change as they get older?
Valentina
June 6, 2022 at 2:34 pmDavid, I’m definitely going to try this one. Looks beautiful and sounds delicious. It’s the “gooey” factor in eggplant that I don’t like, so it’s eggplant recipes like this that I typically love. (I made and really loved your eggplant rolls.) I’ll report back. 🙂 ~Valentina
Cocoa & Lavender
June 6, 2022 at 5:42 pmThe nice thing about this, Valentina, is that you can choose how much you cook the eggplant — getting it to your perfect specifications!
2pots2cook
June 9, 2022 at 1:46 amVery inviting, simple and light dish for hot summer days! Love it very much!
Cocoa & Lavender
June 9, 2022 at 7:42 amThanks, Davorka — hope you are staying cool! I’ve already heard of a few heat waves… and it isn’t yet summer!
Frank | Memorie di Angelina
June 24, 2022 at 11:47 amAlthough I absolutely adore a well made parmigiana, I do like this lighter take, too. The lavender buds really *are* unexpected… but I bet they lend a lovely scent.
Cocoa & Lavender
June 26, 2022 at 4:13 amThe funny thing is that lavender, when used sparingly, doesn’t really add aroma but it adds to the overall flavoring. I don’t think anybody could taste it and say, “Oh, there’s lavender in there.“
John
July 3, 2022 at 2:59 amDeeeelicious! Serve me this eggplant with crusty bread and vino and I’m a happy man.
Cocoa & Lavender
July 4, 2022 at 5:43 amSame here! In fact, Mark and I were at the market yesterday looking at the eggplants coming in thinking… “We need to make that dish again!“
Christina Conte
July 20, 2022 at 6:07 pmBravo, David! Would you believe my mother (who is now living with me) was on her laptop last night and made a horrified *gasp*! I asked what was wrong and she said that Saveur shared a recipe for Eggplant Parmesan and used Pecorino instead of Parmigiano Reggiano. I stopped following Saveur years ago when they shared something like a dump dinner or dump cake. I gave them a piece of my mind and left for good.
Your dish sounds wonderful, and I’m sure it was!
Cocoa & Lavender
July 23, 2022 at 8:03 amI know — I stopped when they had a story on Ragù alla Bolognese — and the recipe featured had garlic! That is a big NO from Bologna. It made me realize that they didn’t care a lick about authenticity…