Difficulty: [usr 2]
As a staple in French regional cuisine, eggplant transforms from raw and inedible to a savory delight when sautéed in olive oil with fresh herbs. The gratin method enhances its rich flavors, best served hot with bubbling tomato sauce.
Wash the eggplants, pat them dry, and remove the stems. Slice them crosswise into 5 mm thick rounds.
Pour a few tablespoons of olive oil into a cup and brush both sides of the eggplant slices with a pastry brush.
Oil a large frying pan generously and heat over high heat. Reduce to medium, arrange the slices in a single layer, and brown for 7-8 minutes per side, turning with a spatula. Work in batches until all slices are golden. Use oil sparingly to avoid sogginess.
Preheat oven to 230°C. Lightly oil a gratin dish, spread a layer of tomato sauce on the bottom, then add eggplant slices dusted with the herb mixture. Season with salt and pepper.
Continue layering, ending with tomato sauce. Bake for about 30 minutes until golden and sizzling.
For variety, alternate with zucchini slices—blanch them briefly in boiling water, drain, and pat dry before layering.
Source: Regional Cuisines of France
