Eggplant Gratin

By kathleentirpak

Ingredients

• 2 Tablespoons olive oil
• 1 finely chopped yellow onion
• 1 clove minced garlic
• 1 eggplant, in 1/4 inch slices
• 2-4 more Tablespoons olive oil, as needed
• 2 teaspoons chopped parsley
• 1 teaspoon dried thyme
• salt and pepper to taste
• 14 ounce can whole tomatoes,
• chopped, plus juice
• 1 cup grated mozzarella cheese
• 1/4 cup shredded Parmesan cheese

Preparation

Step 1

Preheat oven to 400 degrees. Heat the olive oil at medium, and saute the onions until soft, about 5 minutes. Saute the garlic until it begins to color, about 30 seconds. Remove the onion and garlic from the pan, using a slotted spoon, and set aside. Add olive oil to the pan, if needed, and working in batches, cook the eggplant slices until light brown on both sides. Spray an oven-proof dish with cooking oil and place a layer of eggplants in the bottom of the dish. Sprinkle the eggplant layer with some of the thyme and parsley, and season with salt and pepper. Add a layer of the onion mixture, then a layer of tomatoes, then cheese, sprinkling herbs over each layer. Top with more eggplant slices and sprinkle with the Parmesan cheese. Bake until golden, about 20-30 minutes.