Gratin of Eggplant and Tomato

1 . Stage

Preheat the oven to 400 degrees.

2 . Stage

Trim (but do not peel) the eggplants, and cut them lengthwise into 1/2-inch thick slices. (You will have about eight slices.)

3 . Stage

Coat the bottom of a jelly roll pan or roasting pan with the corn oil. Lay the eggplant slices in a single layer in the oiled pan, and then immediately turn them over in the pan so they are lightly oiled on both sides.

4 . Stage

Sprinkle the slices with the salt, and bake them for 15 minutes. Then turn the slices carefully with a large metal spatula (they will be soft), and bake them for another 10 minutes. Set the eggplant aside in the pan, and let it cool to lukewarm.

5 . Stage

Meanwhile, in a small bowl, mix the bread crumbs, Parmesan cheese, thyme, and olive oil.

6 . Stage

Arrange alternating slices of eggplant and tomato in a 4- to 6-cup gratin dish, overlapping the slices as required to fit them all into the dish. Sprinkle the bread crumb mixture evenly on top. (At this point, the dish can be covered and refrigerated for up to 8 hours.)

7 . Stage

When ready to cook the gratin, preheat the oven to 400 degrees. Bake the gratin for 20 to 25 minutes, until the vegetables are soft and heated through, and the crumb topping is nicely browned. Serve immediately.