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1
Arrange one layer of eggplant on a tray or baking sheet lined with paper towels and sprinkle with some kosher salt.
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2
Turn eggplant over and salt other side.
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3
Cover eggplant with a layer of paper towels and top with another layer of eggplant, sprinkling with some kosher salt.
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4
Repeat layering with paper towels and remaining eggplant and kosher salt and let stand about 20 minutes.
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5
(Paper towels will absorb liquid from eggplant.)
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6
Preheat broiler.
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7
On an oiled baking sheet arrange one layer of eggplant and broil about 3 inches from heat until pale golden, about 3 minutes.
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8
Using tongs or a spatula, turn eggplant over and broil until pale golden and tender, about 2 minutes more.
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9
Transfer cooked eggplant to a platter and broil remaining eggplant in same manner.
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10
In a large non-stick skillet cook onion in 1 tablespoon oil over moderately low heat, stirring, until soft and pale golden, and transfer to a bowl.
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11
Add spinach to skillet and saute over moderately high heat, tossing and turning with tongs, until wilted.
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12
Season spinach with salt and pepper and stir into onion.
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13
In a blender, puree basil, garlic, and 6 tablespoons oil until smooth.
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14
Season basil mixture with salt and pepper.
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15
Preheat oven to 450F.
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16
and generously brush a 10-by-3 inch round cake pan with some oil.
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17
Line side and bottom of pan with a layer of eggplant.
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18
Brush eggplant with some basil mixture and spread some spinach mixture evenly over eggplant.
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19
Layer some tomato slices over spinach mixture and brush with some basil mixture.
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20
Repeat layering with remaining eggplant, basil mixture, spinach mixture, and tomatoes in same manner, ending with a layer of tomatoes.
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21
Bake eggplant tian in middle of oven 20 minutes.
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22
Cool tian in pan on a rack 1 hour and invert onto a shallow serving dish.
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23
(Some liquid will drain from the tian.)
