Eggplant and Herb Casserole

• 2 1/2 pounds ripe plum tomatoes (or 1 28-ounce can crushed imported tomatoes)
• 10 tablespoons olive oil
• 1 large onion, peeled and chopped
• 2 tablespoons minced garlic
• 1 6-ounce can tomato paste
• 1 tablespoon chopped fresh oregano (or 1/2 tablespoon dried)
• 1 tablespoon chopped fresh basil (or 1/2 tablespoon dried)
• 1 teaspoon chopped fresh thyme (or 1/2 teaspoon dried)
• Salt and freshly ground pepper to taste
• 3/4 cup all-purpose flour for dredging
• 2 eggplants, about 1 pound each, sliced 1/4 inch thick on a slight bias
• 8 ounces whole milk mozzarella, thinly sliced

1. Preheat oven to 350 degrees, and lightly grease a baking dish or gratin dish (14-by-9 1/2 oblong or 10-by-6 rectangular).
2. If using fresh plum tomatoes, plunge them into a pot of boiling water for 10 seconds, lift out with a slotted spoon and remove the skins.
3. Core and cube them to yield 4 cups.
4. Heat 1 tablespoon of the olive oil in a saucepan, and saute the onion and garlic.
5. Cook, stirring, for 1 minute.
6. Add the plum tomatoes (or canned tomatoes), then the tomato paste.
7. Add the oregano, basil and thyme.
8. Stir well, and bring the sauce to a simmer.
9. Cook, covered, over low heat for 30 minutes, adding salt and freshly ground pepper if necessary.
10. Meanwhile, place the flour in a bowl.
11. Dredge the eggplant slices in the flour.
12. Use the rest of the olive oil, little by little, to saute the eggplant slices over medium heat -- about 2 minutes per side, or until lightly browned.
13. Pour a layer of tomato sauce over the bottom of the baking dish, and layer some cooked eggplant over that.
14. Alternate the rest of the sauce and eggplant in layers.
15. Arrange eggplant slices over the top.
16. Cover with sliced mozzarella.
17. Bake for 1 hour or until the surface is golden brown.

tomatoes, olive oil, onion, garlic, tomato paste, fresh oregano, fresh basil, thyme, salt, flour, eggplants, milk mozzarella

Taken from cooking.nytimes.com/recipes/3359 (may not work)