Eggplant Gratin
2 tablespoons olive oil
1 large onion, sliced
3 garlic cloves, minced
1 tablespoon butter
3 large russet potatoes, thinly sliced
1 medium eggplant sliced
2 large tomatoes, peeled and sliced
fresh parsley and thyme, minced
Salt and pepper
Bread crumbs
Olive oil
Slice eggplant and salt both sides; set aside for 30 minutes; rinse off the moisture that has accumulated under running water. Caramelize onion and garlic cloves in olive oil. Liberally butter gratin dish. Cover bottom with thinly sliced russet potatoes. Add a layer of caramelized onion, cover with sliced eggplant, and peeled sliced tomato. Sprinkle each layer with fresh parsley and thyme, salt and pepper. Repeat layers, beginning with potato and ending with tomato. Top with breadcrumbs and drizzle with olive oil. Bake at 400 degrees for about an hour. Garnish serving with cured olives and feta cheese. Serve with garlic toasted crusty bread.