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Preheat the oven to 475F (245C).
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Cut the aubergines in half lengthwise, score them down the middle, to the skin but not through it, and place cut side down on oiled baking sheets.
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Bake for 25 to 30 min, till thoroughly tender.
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Remove from the heat and allow to cold.
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Carefully peel away the skins or possibly scoop the aubergine out from the skins, and cut in 1/4-inch thick (.75 cm) lengthwise slices.
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Reset oven: 425F (220C).
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Meanwhile, quarter and seed the tomatoes.
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Heat 1 tsp.
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of the oil in a large, heavy bottomed nonstick skillet over medium heat and add in the garlic.
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When it begins to color, after about 30 seconds to a minute, add in the tomatoes, sugar, and salt.
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Cook stirring often, for 20 to 30 min till the tomatoes are cooked down and beginning to stick to the pan.
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Stir in the basil, simmer for a few more min, and remove from the heat.
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Put the tomatoes through the medium blade of a food mill.
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Adjust salt and add in pepper.
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Oil a 3-qt (3liter) gratin dish.
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Spoon a small amount of tomato sauce over the bottom and top with one-third of the aubergine.
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Spoon one-third of the remaining tomato sauce over the aubergine.
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Make 2 more layers, sprinkle on the cheese, and bread crumbs, and drizzle on the extra virgin olive oil.
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Bake for 30 min in the warm 425F oven, till the top browns and the mix is sizzling.
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Remove from the heat and serve warm or possibly hot.
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ADVANCE PREP: This will keep for a couple of days in the refrigerator before baking.
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161 Cals, 5g fat.
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28% cff.
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)Gratin d'aubergines et de tomates.
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This heady gratin has everything I love about aubergine Parmesan, minus the fat.
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Although I think of it as a summer dish, inspired by the luscious piles of dark purple aubergines and red ripe tomatoes I see in Provencal markets at which time of year, you could make the grain with canned tomatoes in winter.
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-MRS
