Tomato, Squash and Eggplant Gratin
- Total Time
- 2 hours
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 2pounds ripe, firm tomatoes, round or Roma, sliced thin
- 1red torpedo onion, sliced thin
- ½ to ¾pound zucchini, preferably mixed green and yellow, sliced thin
- 1long, thin eggplant, sliced thin (if all you can find is a bulbous eggplant, cut in half or in quarters and slice it thin)
- Salt and freshly ground pepper
- ¼cup extra virgin olive oil
- 2teaspoons chopped fresh rosemary, plus a few sprigs
- 2teaspoon fresh thyme leaves, plus a few sprigs
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
128 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 1 gram polyunsaturated fat; 10 grams carbohydrates; 4 grams dietary fiber; 6 grams sugars; 2 grams protein; 565 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Preheat the oven to 375 degrees. Oil a 2-quart rectangular or oval baking dish.
- Step 2
Combine the vegetables in a large bowl and season with salt and pepper. Add the olive oil, chopped rosemary and thyme leaves and toss gently.
- Step 3
Arrange the vegetables in rows in the baking dish in this order: tomato slice, eggplant slice, tomato slice, squash slice, onion slice, tomato slice, eggplant slice, tomato slice, etc. Each slice of eggplant should have a tomato slice on either side. The vegetables should not be lying flat; they should be arranged in the dish as if you had stacked them, then lay the whole stack in the dish, all of the rounds slanting slightly to one side. Insert the herb sprigs into the dish. Pour any juice left in the bowl on top. Cover tightly with foil.
- Step 4
Place in the oven and bake 1 hour. Remove the foil and continue to bake for another 30 minutes, until the vegetables are thoroughly tender and lightly colored on the edges.
Tip
- Advance preparation: You can assemble this and refrigerate for a day before baking, or bake a day or two before serving. Reheat in a medium oven or serve at room temperature.
Private Notes
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Cooking Notes
Jacqueline
We French would call it a "tian", if you are looking for a different or more accurate name for the dish. Typically done with a row each of potatato/onion/tomato/zucchini, a shower of salt and freshly ground pepper, and a bit of broth at bottom, baked without foil so they can "gratiner", or crisp up at the edges from the heat.
BERFB
This is a great dish. It showcases late summer garden veggies. I served it alone with a baguette and it was a complete meal. It does require lots of salt and pepper. It could benefit from a diced chilli pepper or some garlic if you want more heat.
Ellen Anderman
I think this is improved with a light coat of grated parmesan, and either the rosemary OR the thyme instead of both. Just a personal preference of course. Easy, pretty and tasty in any case.
Mayme
I make a dish just like this using potato instead of eggplant. Delicious!
LisaLisa
More of a tian than a gratin, but WOW —this was incredible. Threw a fresh bulb of garlic (sliced off top and bottom) in the middle of the vegetables, and then squeezed out the garlic just before serving. Will make this again and again.
jennysorel
I just made this recipe for a second time, and here are my lessons learned. First, a “long, thin eggplant” could be misleading. You really want your eggplant and zucchini slices to be similar in size to your red onion and tomato slices, so pick out all veggies accordingly. Second, if you put onion slices in the large bowl with the other veggies and toss gently, the onion slices will fall apart. I suggest keeping onion slices separate so that you can easily include them in the tian. It’s delish!
dextertracy
Really flexible recipe. Easy to use as a summer "clean up the fridge or the extra CSA veggies" dish. Flavors are subtle and delicious but can also be amp'd up as needed.
Joel Sperber
I try to match the veggies to size. Makes for a neater presentation.
Amber
Husband and family loved it! Used a regular red onion, fresh rosemary and dried thyme and left off (i.e. forgot) the herb sprigs when cooking. I assembled the night before and then baked in the morning. Took the foil off at 45 minutes and baked for 45 minutes w/out foil on. There was still a fair amount of liquid in the pan but not too much. Lightly dusted with some Asiago cheese at the end.
Anne-So
Love it ! The second time I made this I added homemade pesto and goat cheese on top, it was delicious.
ChefV
This is a great recipe to use as a jumping board. I too roasted a whole head of garlic and grilled my eggplant to add that charred flavor. I layered the following: yellow potatoes, grated parmesan, onions sautéed w/thyme, zucchini, roasted garlic, grilled eggplant, Roma tomatoes. Remember to season every layer. I drained some of the water while it was baking and baked for 2 hours. Finished with/parmesan-panko crumbs. Fantastic!!
Kristine A.
This was not nearly as much work as I was afraid it would be and it looks so beautiful. More importantly, the flavors really meld when baked all layered together and the taste is fantastic. I sprinkled some basil over the top of mine right as I took it out of the oven.
Patty C
I did not use the onion, and I peeled the eggplant. Also added some mozzarella on top. Was soo tasty.
Shauna
This was delicious!
suzanne
I've done this as a tian -- which calls for smashing the casserole down periodically (about every 20 minutes or so) while it's baking, and pouring off any water. I remember it being fantastic with a bit of goat cheese on top.
judys
I made this last year for the first time with garden vegetables as a side dish and it was delicious! The tomatoes are finally coming in so I decided to try as a main, with just a salad, after having lunch out with friends. This time I added a little garlic and topped with Parmesan when I uncovered it. It was perfect for a light dinner!
Betsy
I made this last night and used the whole head of garlic idea suggested by a previous commenter, as well as about a third of a cup of grated parmigiana over the top, and a very small amount of grated mozzarella we had left over from something. Cooked it about 45 minutes longer in the second, uncovered phase than was prescribed--just because of inattention and assumption it wouldn't harm the dish. Indeed the cooking length was just fine, not overcooked at all, and we LOVED the dish. Will do again
Etel Sverdlov
This was very pretty but extremely bland. I’d definitely recommend adding more salt and pepper than you think you need and taking a look at the suggestions here to add cheese. Made as per the recipe it looked great for instagram but was generally watery and not very interesting at all. Stacking the veggies seemed overall unnecessary.
Dee
I’ve made this a few times over the past 2 years and while tasty, it’s a pain to assemble. You need more tomatoes if each and every other slice of veggies needs a tomato slice in between. The eggplant soaks up the oil and the tomatoes fall apart if you toss them in a bowl with olive oil. Some of the veggie ingredients are by weight, others by size or number. Not helpful.
Marie
Added that bulb of garlic cloves one person suggested, and parmesan, as another suggested. My riff: brush with pesto rosso when it comes out of the oven. Heaven!
Ken S
This dish looked great when served, but the flavor was very bland and, unlike its cousin ratatouille, the flavors of the vegetables did not blend together at all. I think in the future I will make the classic French vegetable dish.
Michele
Have made this a couple of times, for a couple of years, now. By the recipe. I so want to like it because I grow the ingredients (including the garlic) and l like MRS's recipes so much--her ratatouille has been my standard for years. But this doesn't even rate a "meh". Don't know what the problem is. I keep hoping it will be better, but won't do it again.
ting
Very yummy! I used a lidded casserole dish with the lid on in place of foil and it worked just fine. Since other commenters recommended salting generously and I didn’t want it to get too soupy, I sweated some of the moisture out of the zucchini and eggplant by salting them in a colander for a bit beforehand and letting them sit and drain somewhat before mixing them in oil and herbs and assembling them. Quite a beautiful looking dish!
Carole
This was a bit too soupy for me. Feel like maybe I should've salted and drained the veggies first. (I used eggplant, zucchini, potatoes, onions and tomatoes.) But then the dish is no longer super easy. I also would use different herbs as well. And I did add some grated asiago in the last few minutes of cooking.
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