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1
Preheat oven to 350 degrees, and lightly grease a baking dish or gratin dish (14-by-9 1/2 oblong or 10-by-6 rectangular).
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2
If using fresh plum tomatoes, plunge them into a pot of boiling water for 10 seconds, lift out with a slotted spoon and remove the skins.
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3
Core and cube them to yield 4 cups.
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4
Heat 1 tablespoon of the olive oil in a saucepan, and saute the onion and garlic.
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5
Cook, stirring, for 1 minute.
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6
Add the plum tomatoes (or canned tomatoes), then the tomato paste.
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7
Add the oregano, basil and thyme.
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8
Stir well, and bring the sauce to a simmer.
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9
Cook, covered, over low heat for 30 minutes, adding salt and freshly ground pepper if necessary.
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10
Meanwhile, place the flour in a bowl.
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11
Dredge the eggplant slices in the flour.
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12
Use the rest of the olive oil, little by little, to saute the eggplant slices over medium heat -- about 2 minutes per side, or until lightly browned.
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13
Pour a layer of tomato sauce over the bottom of the baking dish, and layer some cooked eggplant over that.
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14
Alternate the rest of the sauce and eggplant in layers.
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15
Arrange eggplant slices over the top.
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16
Cover with sliced mozzarella.
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17
Bake for 1 hour or until the surface is golden brown.
