Baumaniere's Eggplant Gratin (D'aubergines Baumaniere)

1. 1

   Preheat the oven to 450 degrees.

2. 2

   Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick.

3. 3

   Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet.

4. 4

   Bake until light brown on one side, five to 10 minutes.

5. 5

   Turn and bake until light brown on the other side, about five more minutes.

6. 6

   Check the eggplant frequently and remove the slices to a plate as they brown.

7. 7

   Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce.

8. 8

   Sprinkle with minced herbs and cover with a layer of eggplant slices.

9. 9

   Season lightly with salt and pepper.

10. 10

    Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.

11. 11

    Bake until crispy and bubbly, about 30 minutes.

12. 12

    Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.