Step 1

Step 1 - Spread eggplant slices in one layer, sprinkle with salt (on both sides) and set aside for 45 minutes to allow the eggplants to “sweat” and loose their bitterness.

Step 2

Step 2 - Pre-heat the broiler of your oven with a rack at the top. Pat eggplant dry and arrange slices in one single layer on a lightly oiled baking sheet. Brush slices generously with EVOO on both sides. Eggplants absorb a lot of oil, do not hesitate to be generous. Pass the baking sheet under the broiler for about 4 minutes, until the eggplant looks golden and slightly softened. Quickly flip eggplant slices and broil for 4 more minutes (watch closely during broiling, the eggplant can burn quickly.) Set the eggplant slices aside and repeat the process until all the eggplant is cooked (this usually takes me 3 baking sheets worth).

Step 3

Turn the broiler off, and pre-heat your oven to 350F/180C with a rack in the middle.

Step 4

Step 3 - In a medium sized sauce pan, over medium heat, heat up 1 tablespoon (15ml) of EVOO and cook onion and garlic for 5 minutes or until lightly caramelized. Add diced tomatoes, Herbs de Provence, basil, black pepper, salt and cook for about 20 minutes at a low simmer, until 1/3 of the liquid has dissolved and it looks much thicker.

Step 5

Step 4 - Rub a gratin dish or skillet with a crushed garlic clove. Drizzle 1 tbsp of EVOO and rub to coat evenly. To assemble, arrange a layer of eggplant slices in overlapping rows at the bottom of the prepared baking dish.  Cover with a third of the tomato sauce and a third of the Parmesan. Repeat this process twice, finishing with the last third of tomato sauce and Parmesan. Top with breadcrumbs, an extra sprinkle of Herbs de Provence and salt and pepper to taste.

Step 6

Bake for 40 minutes. Finish with 2 minutes under the broiler to brown the top. Let cool for at least 15 minutes before serving.