Gratin d'aubergines à la tomate

Preparation: 20 minutes (not counting salting time for the eggplant)

Total Baking: 35 minutes

  1. Peel and slice the eggplant in 1/2 inch rounds. In a large bowl toss them with the salt. Lay the rounds out on several layers of paper towel and leave like this for at least 30 minutes, turning once.
  2. Preheat the oven to 400°F (200°C). Pour one tablespoon of olive oil onto two 12x18 inch baking trays and use a pastry brush to coat the trays evenly with oil.
  3. Thoroughly wipe the salt and moisture off of the eggplant slices with clean paper towel. Place the slices on the oiled trays and turn once, moving the slices about a bit to sop up all the oil. Place the trays in the preheated oven and bake for 15 minutes or until the eggplant is tender.
  4. Meanwhile wash and slice the tomatoes in 1/4 inch slices.
  5. Coat the bottom of a 9x13 inch baking dish with a little olive oil. Place half of the pre-baked eggplant slices in the dish, top with half of the tomato slices. Sprinkle the tomato slices with 1 tablespoon Parmesan cheese, 1/2 tablespoon herbs de Provence, and a little garlic powder, salt and pepper. Repeat the eggplant and tomato layers one more time.
  6. Finish by topping the casserole with the shredded cheese and finally the chopped parsley. Bake at 400°F (200°C) until golden brown - about 20 minutes.

Makes 6 servings.

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