Eggplant and Tomatoes au Gratin

• 1 slender eggplant about 3 inches in diameter, about 1 pound
• 4 plum tomatoes, about 1/2 pound, cored
• Salt to taste if desired
• Freshly ground pepper to taste
• 3 tablespoons olive oil
• 2 tablespoons finely chopped parsley
• 2 teaspoons minced garlic
• 1/4 cup finely chopped onion
• 1/4 cup freshly grated Parmesan cheese

1. Preheat broiler to high.
2. Trim off and discard ends of eggplant.
3. Cut eggplant into 16 slices of equal thickness.
4. Set aside.
5. Cut each tomato lengthwise into 1/4-inch slices.
6. There should be 16 slices.
7. Sprinkle with salt and pepper.
8. Arrange eggplant slices in one layer on a baking sheet.
9. Brush top of each slice with 1 tablespoon of oil.
10. Sprinkle with salt and pepper.
11. Place eggplant slices under broiler about 4 inches from source of heat.
12. Let broil about 3 minutes and turn slices.
13. Broil about 3 minutes more.
14. Take care that eggplant does not burn.
15. Arrange eggplant and tomato slices in baking dish, slightly overlapping.
16. Blend parsley, garlic and onion and sprinkle mixture over eggplant and tomatoes.
17. Dribble remaining 2 tablespoons oil over top and sprinkle evenly with cheese.
18. Place dish under broiler about 6 to 7 inches from source of heat and broil about 3 minutes.
19. Adjust oven temperature to 450 degrees.
20. Put vegetables in oven and bake 3 minutes.
21. Serve.

diameter, tomatoes, salt, freshly ground pepper, olive oil, parsley, garlic, onion, freshly grated parmesan cheese

Taken from cooking.nytimes.com/recipes/11803 (may not work)