Ingredients
2eggplants,long, narrow, firm
2tbspcorn oil
1slicewhite bread,fine textured
cupparmesan cheese,grated
1tspfresh thyme leaves,chopped
½tspsalt
1tbspvirgin olive oil
4mediumripe tomatoes
Preparation
Preheat the oven to 400 degrees F.
Trim (but do not peel) the eggplants, and cut them lengthwise into ½-inch thick slices.
Coat 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. Sprinkle the slices with the salt, and bake them for 15 minutes.
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.
Meanwhile, in a small bowl, mix the bread crumbs, Parmesan cheese, thyme, and olive oil.
Arrange 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.
When ready to cook the gratin, preheat the oven to 400 degrees F.
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.
