Baumaniere's Eggplant Gratin (D'aubergines Baumaniere)

• 2 medium-size eggplants (about 1 1/2 pounds)
• 3 tablespoons olive oil
• 3 cups basic tomato sauce (see recipe)
• A handful of fresh herbs - preferably a mixture of basil, chervil, thyme and Italian parsley -minced
• Salt and freshly ground black pepper to taste

1. Preheat the oven to 450 degrees.
2. Prepare the eggplants: Peel and cut each eggplant lengthwise into slices one-eighth-inch thick.
3. Use a pastry brush to brush the slices on each side with olive oil and place them on an oiled baking sheet.
4. Bake until light brown on one side, five to 10 minutes.
5. Turn and bake until light brown on the other side, about five more minutes.
6. Check the eggplant frequently and remove the slices to a plate as they brown.
7. Assemble the gratin: Cover the bottom of a shallow, five-cup porcelain gratin dish with a thin layer of tomato sauce.
8. Sprinkle with minced herbs and cover with a layer of eggplant slices.
9. Season lightly with salt and pepper.
10. Continue in this manner until all of the ingredients are used, ending with a layer of tomato sauce.
11. Bake until crispy and bubbly, about 30 minutes.
12. Serve warm or at room temperature.

eggplants, olive oil, tomato sauce, handful of fresh herbs preferably, salt

Taken from cooking.nytimes.com/recipes/2305 (may not work)