Ingredients
2 long, narrow, firm eggplants
2 tbsp. corn oil
1 slice fine-textured white bread
c. grated Parmesan cheese
1 tsp. chopped fresh thyme leaves
1/2 tsp. salt
1 tbsp. virgin olive oil
4 medium ripe tomatoes
Preparation
Step 1Preheat the oven to 400 degrees.Step 2Trim (but do not peel) the eggplants, and cut them lengthwise into 1/2-inch thick slices. (You will have about eight slices.)Step 3Coat the bottom of a jelly roll pan or roasting pan with the corn oil. Lay the eggplant slices in a single layer in the oiled pan, and then immediately turn them over in the pan so they are lightly oiled on both sides.Step 4Sprinkle the slices with the salt, and bake them for 15 minutes. Then turn the slices carefully with a large metal spatula (they will be soft), and bake them for another 10 minutes. Set the eggplant aside in the pan, and let it cool to lukewarm.Step 5Meanwhile, in a small bowl, mix the bread crumbs, Parmesan cheese, thyme, and olive oil.Step 6Arrange alternating slices of eggplant and tomato in a 4- to 6-cup gratin dish, overlapping the slices as required to fit them all into the dish. Sprinkle the bread crumb mixture evenly on top. (At this point, the dish can be covered and refrigerated for up to 8 hours.)Step 7When ready to cook the gratin, preheat the oven to 400 degrees. Bake the gratin for 20 to 25 minutes, until the vegetables are soft and heated through, and the crumb topping is nicely browned. Serve immediately.
To begin this dish, lightly oiled slices of eggplant are spread on a tray and baked. Far easier than cooking them the conventional way (in batches in a skillet), this approach is healthier, too, since much less oil is required. The slices are then layered with tomatoes in a gratin dish, topped with flavored bread crumbs, and finished in the oven.
