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Aubergines aux Tomatoes
Eggplant with Tomatoes  (5 votes)
2 eggplants, sliced into 1/4-inch rounds
1 pound tomatoes, peeled and chopped
olive oil
garlic clove
dry white breadcrumbs
salt and freshly ground pepper to taste
Layer eggplant slices in a colander, salting each layer, and allow to drain for 30-40 minutes.
In the meantime, heat 1-2 tablespoons of olive oil in a sauté pan, add the tomatoes and pressed garlic clove and cook for 10-15 minutes. It should resemble a thick purée. Remove and reserve.
Rinse and dry the eggplant slices.
Add more oil to sauté pan and when hot, fry the eggplant slices until golden on each side. (About 5 minutes.)
Continue until all slices are done, adding additional oil as needed.
Preheat oven to 350ºF.
Arrange slices in a single layer in a gratin dish.
Spread a spoonful to the tomato purée over each slice and sprinkle with breadcrumbs. Drizzle over a bit more olive oil.
Cook, uncovered for 30 minutes.
To serve:
The eggplant can be served hot or cold.
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