Tomato and Aubergine Gratin ~
~ adapted from Laura Calder ~
Heat oven to 450 degrees.
Heat 2 tablespoons olive oil in a large saute pan. Slice 2 large onions.
Saute the onions until soft. Add 3 cloves of chopped garlic, 1 bay leaf, and 1 smashed pepperoncino; cook 1 minute longer.
Roughly chop 4 pounds tomatoes.
Cook the tomatoes into a nice, chunky sauce; 30 minutes. If you don’t have a bay leaf, just use fresh thyme and fresh oregano. Season with salt and pepper and fresh herbs of basil, parsley and rosemary.
Slice in 1/2-inch slices, 2 pounds eggplant. Brush with olive oil on both sides of each slice and place in the oven for 15 minutes; 10 minutes on remaining sides when flipped. Work in batches if need be.
Turn oven temperature down to 375 degrees.
In a large gratin dish, layer one scarce layer of tomato sauce, then baked eggplant slices; sauce again, then some of the 1-cup fine homemade bread crumbs. Repeat process until layers are no more to fit into the gratin pan. Grate Parmesan cheese over top. Bake to warm through, 30 minutes, in the oven.
(May wish to stir into bread crumbs a pinch of chili pepper before use, or sprinkle the top of the Parmesan with hot pepper flakes before placing in the oven.)
This makes a good summer dish. The eggplant serves as a meat.
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