Gratin of Eggplant & Tomatoes

Source unknown   Serves 6

½ cup olive oil
½ cup plus 1 ½ tbsp. dry bread crumbs, divided
3 lbs ripe tomatoes
1 lb eggplant, rinsed, unpeeled, patted dry
3 cloves garlic
½ cup chopped parsley
kosher salt
pepper
3 tbsp Herbes de Provence

Arrange oven rack in center and preheat to 400. Pour enough oil to lightly coat bottom of baking pan, then sprinkle with 1 ½ tbsp bread crumbs.
Slice tomato into ¼ inch thick rounds. Remove stems from eggplant and cut into thin, 1/8 inch thick rounds. Peel and mince garlic and place in a bowl with parsley.
make a layer of tomatoes in bottom of pan. Salt and pepper generously and sprinkle with a big tbsp of herbes de provence. Make a layer of eggplant and repeat seasonings.
Spread parsley/garlic mixture over eggplant. The repeat whole process. Make one last layer of tomatoes on top with seasonings. Drizzle remaining olive oil over tomatoes and top with remaining bread crumbs.
Bkae until veggies are tender, 50-60 minutes. Remove and cool 15 minutes.

 

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