Eggplant Provencal
Eggplant Provencal features tender roasted eggplant layered with fresh herbs, tomatoes, onions, and green peppers, topped with melted cheeses for a flavorful and hearty vegetarian dish. This appealing medley is perfect for family dinners or entertaining guests who enjoy Mediterranean-inspired flavors.
Ingredients
- 1 tablespoon chopped fresh basil ⓘ
- 1 tablespoon chopped thyme ⓘ
- 1 tablespoon chopped oregano ⓘ
- 1 tablespoon chopped rosemary ⓘ
- 1 small eggplant ⓘ
- 1/4 cup olive oil ⓘ
- 3 small onions ⓘ
- 2 medium tomatoes ⓘ
- 3 small green peppers ⓘ
- 6 large cloves garlic ⓘ
- 1/4 cup Parmesan cheese ⓘ
- 1/4 cup shredded Gruyere cheese ⓘ
Instructions
- Peel and cut the eggplant into slices.
- Peel and cut the tomatoes into 6 slices each.
- Cut the green peppers into 4 rings each.
- Combine chopped fresh basil, thyme, oregano, and rosemary; set aside.
- Place 6 eggplant slices in a greased 12 x 8 x 2-inch baking dish.
- Drizzle with 1/4 teaspoon olive oil.
- Lightly salt and pepper the eggplant slices and sprinkle with 1/4 teaspoon of the herb mixture.
- Layer 6 onion slices, 6 tomato slices, and 6 green pepper rings on top of the eggplant.
- Repeat the oil and seasoning layers.
- Sprinkle each stack with 1/4 teaspoon minced garlic.
- Repeat the seasoned layers with remaining ingredients in a second 12 x 8 x 2-inch dish.
- Cover and bake at 350°F (175°C) for 40 minutes.
- Uncover and sprinkle with 2 tablespoons Parmesan and Gruyere cheeses.
- Bake for an additional 5 minutes until cheese is melted and bubbly.
Tips & Substitutions
To enhance the flavor of the Eggplant Provencal, consider adding a splash of balsamic vinegar or a pinch of crushed red pepper flakes. If you're out of fresh herbs, dried herbs can work too, but use about a third of the amount. For a richer taste, try incorporating a layer of sautéed mushrooms or zucchini. This dish is a great way to utilize summer vegetables, making it a perfect addition to your Mediterranean recipes.
Serving Suggestions
Serve Eggplant Provencal warm, garnished with additional fresh herbs for a pop of color and flavor. It pairs beautifully with Rice Pilaf or a simple green salad for a light meal. For a heartier option, consider serving it alongside grilled chicken or fish. This dish also makes a delightful appetizer when served in smaller portions, perfect for entertaining.
Storage & Reheating
Leftover Eggplant Provencal can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. You can also use a microwave, but for best texture, stick to the oven method to keep the eggplant from becoming soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Eggplant Provencal contains roughly 433 calories, with 15g protein, 38g carbohydrates, and 26g fat. It is an excellent source of iron (47% of the Daily Value), calcium (36% of the Daily Value), and protein (30% of the Daily Value), and a good source of vitamin C and vitamin A. Note that it is relatively high in sodium, at 605mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use other vegetables in this recipe?
Absolutely! Feel free to swap in other seasonal vegetables like zucchini, bell peppers, or mushrooms. Just ensure they are cut to similar sizes for even cooking. Mixing vegetables can add different flavors and textures, making your Eggplant Provencal even more delicious.
Is it possible to make this dish vegan?
Yes, you can easily make Eggplant Provencal vegan by omitting the cheeses or substituting them with a plant-based alternative. Nutritional yeast can also add a cheesy flavor without dairy. This way, you can enjoy this dish while keeping it aligned with vegan diets.
How can I make the eggplant less bitter?
To reduce bitterness, slice the eggplant and sprinkle it with salt, allowing it to sit for about 30 minutes. This draws out excess moisture and bitterness. Rinse and pat dry before using. This step can really enhance the overall flavor of your Eggplant Provencal.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).