Recipes » Vegetables » Eggplant Gratin

Ingredients

• 2 large eggplants
• 1 tbsp oil
•  
• The tomato sauce
• 1 tbsp oil
• 2 chopped onions
• 3 garlic cloves, minced
• 3 lbs. Tomatoes, or 3 cans, drained
• 1 bay leaf
• 3 tbsp chopped basil, parsley, sorrel to taste
• ½ tsp thyme
• ½ tsp oregano
• Pinch sugar
• Salt / pepper
• Whole roasted cayenne pepper
• White wine
• Russian spice
•  
• Handful of chopped herbs: thyme, rosemary, parsley, MINT
• Salt and pepper
• Grated cheese

Preparation

Sauce:

Sauté onion and ½ the garlic in oil in large skillet.
Add tomatoes, other ½ garlic, and all other sauce ingredients, simmer for 45 minutes. Remove bay leaf, put through a food mill.


Gratin:
Oven 450º. Cut eggplants in half; pierce cut side in a few places. Oil baking sheet, bake cut side down 20 minutes until soft and shriveled. Cool.

Slice eggplant thinly.
Oil 2-quart gratin dish.
Layer a spoon of sauce, the herbs, cheese, and then eggplant. Repeat. Last layer should be sauce.

Bake at 450º for 40 minutes until bubbling.