Baked Eggplants with Thyme and Cream

Wipe the eggplants and cut them into long slices, about 1/4 inch (6mm) thick.

Put the slices in a colander and sprinkle with salt.

Leave for a good half hour, until they have relaxed (each piece will go a bit floppy), then rinse and dry.

Preheat the oven to 350F (180C).

Peel and thinly slice the onion.

Cook it in a little olive oil until it has softened, but stop before it colors.

Peel and slice the garlic and add it to the onion as it cooks.

Lift out the onion and garlic and place in a shallow baking dish.

Put more olive oil into the pan and add the rinsed and dried eggplant.

As each slice starts to color, turn it over, then, when all are goldenthough far from browndrain them thoroughly on paper towels.

This is essential if there is not to be too much oil in the finished dish.

Lay the eggplant slices in the baking dish on top of the onion, scattering with salt, pepper, and thyme leaves as you go.

Pour the cream over the eggplant and onion, scatter over a couple of spoonfuls of grated Parmesan, and bake for thirty-five to forty-five minutes, until bubbling and lightly browned here and there.