Baked Eggplant Provençal

Baked Eggplant Provençal

A mouth-watering dish straight from the southern France.


  • 500 g eggplants (2 pieces)
  • 4 tablespoons extra virgin olive oil
  • 1 kg tomatoes
  • 2 cloves garlic
  • 1 teaspoon thyme or Herbes de Provence
  • ½ cup basil leaves
  • 2 tablespoons breadcrumbs
  • 1 tablespoon butter or plant-based butter
  • Coarse sea salt, ground pepper


  1. Trim the ends of the eggplants and slice them into approximately 1.5 cm thick rounds. Lightly sprinkle salt on both sides and lay them on paper towels for 30 minutes.
  2. Preheat the oven to 200°C (390°F).
  3. Blanch the tomatoes in boiling water for 1 minute, then remove, peel, quarter, remove the cores, and dice them. Place in a bowl along with any juices.
  4. Pat the eggplant slices dry with paper towels. Arrange them on a baking sheet lined with parchment paper. Brush both sides with olive oil using a pastry brush, then season with pepper. Bake for 15 minutes. Flip the slices and bake for an additional 10 minutes.
  5. Remove from the oven. Increase the oven temperature to 230°C (450°F).
  6. To the diced tomatoes, add pressed garlic cloves, thyme (or Herbes de Provence), season with salt and pepper, and mix well.
  7. Arrange half of the eggplant slices in the bottom of a baking dish (starting with the smaller slices). Layer half of the tomatoes with their juices on top of the eggplant, then sprinkle half of the basil.
  8. Arrange the remaining eggplant slices and cover with the remaining tomatoes and juices. Press lightly with a spoon.
  9. Sprinkle the remaining basil, reserving a few leaves for garnish. Sprinkle breadcrumbs over the casserole and distribute small pieces of butter on top.
  10. Bake uncovered in the preheated oven at 230°C (450°F) for 20 – 25 minutes.
  11. Remove from the oven, garnish with the remaining basil leaves, and serve.

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