Souvenir Eggplant Gratin

• 6-7 T olive oil, divided
• 3-4 medium (barely 3 lbs) eggplants
• 2 large onions, thinly sliced
• 2 heaping t. finely chopped garlic
• 2 t. salt
• 10 grinds pepper
• 4 T chopped parsley, divided
• 2 t. dried basil, divided
• 2 14.5 oz cans diced tomatoes with juice, divided
• 1 c (4oz) coarsely rated mozzerella
• 1/4 c. freshly grated Parm/Regg

1. set one oven rack in center of oven and other in lower third. Preheat oven to 475. Oil a 10x14' baking sheet and a 9x13" baking dish with 1 T of oil each. Set aside.
2. Cut eggplants crosswise 1/4 thick. Place slices on baking sheet, bake for 5 minutes. Turn and bake for 5 ins longer. Repeat with remaining slices.
3. Heat skillet, add 1 T of oil. Add onions, cook over medium heat stirring occasionally until soft but not brown about 15 mins. Add garlic near the end.
4. Reduce oven to 350. Place half eggplant in baking dish. Sprinkle with half s and p, 1T of parsley and 1t of basil. Top with all ion ions and repeat with layers of eggplant seasons and tomatoes
5. Top with cheeses. Bake on center rack until cheeses are melted and juices are bubbling. 30-40 mins. Let cool 10 minutes before serving.

olive oil, eggplants, onions, garlic, salt, pepper, t, basil, tomatoes, mozzerella, freshly grated parmregg

Taken from www.epicurious.com/recipes/member/views/souvenir-eggplant-gratin-52649901 (may not work)