TOMATO & EGGPLANT TIAN

serves 6–8
2 globe or 4 Asian eggplants,
cut crosswise into slices 1⁄2 inch
(12 mm) thick
1–11⁄2 Tbsp olive oil
Salt and freshly ground pepper
6 ripe, juicy tomatoes,
about 3 lb (1.5 g) total
1 clove garlic, minced
1 tsp fresh thyme leaves,
plus small sprigs for garnish
2–4 Tbsp (1⁄3 oz/10 g) chopped
fresh basil (optional)
1⁄4 cup (1 oz/30 g) coarse dried
bread crumbs
1 Tbsp unsalted butter,
cut into small pieces
Preheat the oven to 400°F (200°C).
Arrange the eggplant slices in a single layer
on a baking sheet. Brush both sides with the
oil and sprinkle with 1⁄2 tsp salt and 1⁄4 tsp
pepper. Roast in the oven until the eggplant
slices are lightly browned on the undersides
and a crust has formed on the tops, about
15 minutes. Turn the slices and cook until
the insides are soft and the undersides are
browned, about 10 minutes.
Slice the tomatoes and put them in a bowl
with their juice. Add the garlic, thyme leaves,
1⁄2 tsp salt, and 1⁄4 tsp pepper and toss gently
to mix.
Raise the oven temperature to 450°F (230°C).
Generously oil a baking or gratin dish.
Arrange the eggplant slices in a layer in the
prepared dish, overlapping them slightly.
Sprinkle with 2 Tbsp of the basil, if using.
Arrange the tomato mixture over the top,
lifting the eggplant slices to allow the
juices and some of the tomato slices to slip
underneath. Sprinkle evenly with the bread
crumbs and dot with the butter.
Bake until the tomatoes are bubbling and the
bread crumbs are browned, 20–25 minutes.
Sprinkle with the remaining basil, if desired,
and with the thyme sprigs, and then serve.