Cheeseless Eggplant (Aubergine) Gratin

• 2 eggplants (about 1 3/4 pounds total, 3-4 inches diameter)
• 1 12 tablespoons olive oil
• 2 teaspoons olive oil
• 34 teaspoon sea salt
• 1 12 ounces leftover bread, cut into 1-inch pieces (I use about 1/4-1/2 of a baguette)
• 18 cup chopped fresh chives
• 18 cup chopped fresh parsley
• 2 garlic cloves, peeled

1. Preheat oven to 400-degrees.
2. Trim and peel eggplants, cutting into thick (1 1/4-inch) slices, leaving you with about 8 slices.
3. Pour first portion of olive oil onto large baking sheet, coating evenly.
4. Press slices into oil and sprinkle with half the salt.
5. Turn and repeat with remaining salt.
6. Bake for 30 minutes, until eggplant is very soft.
7. Meanwhile, place bread, herbs, and garlic into food processor and run for 15- 20 seconds.
8. Transfer crumb mixture to bowl and toss lightly with remaining olive oil.
9. When eggplant is removed from oven, spoon crumbs on top of them.
10. This dish can be made ahead to this point and refrigerated.
11. 10 minutes before serving, preheat broiler.
12. Place the dish so that the stuffing is about 6-8 inches away from broiler unit.
13. Broil 5-6 minutes, until topping is browned.

eggplants, olive oil, olive oil, salt, bread, fresh chives, parsley, garlic

Taken from www.food.com/recipe/cheeseless-eggplant-aubergine-gratin-19481 (may not work)