Eggplant-Tomato Gratin

"When my garden is producing in full summer, I love to make vegetable gratins. I top this one with bread crumbs from a day-old baguette and Gruyère cheese. Mixed with a little olive oil, it makes a crusty, chunky topping." --Jacques Pépin

Recipe: Eggplant-Tomato Gratin

Serves 4

Ingredients:

2 eggplants, preferably long, narrow Chinese eggplants (about 14 ounces total)
1/4 cup olive oil
1 teaspoon salt
2 ripe tomatoes (about 1 pound)
1 cup diced (1/2-inch) day-old baguette
3/4 cup diced (1/2-inch) Gruyère cheese (about 3 ounces)
3 fresh thyme sprigs
1/3 cup minced fresh chives
1/2 teaspoon freshly ground black pepper

Instructions:

Preheat the oven to 400 degrees.
Trim off both ends of the eggplants. Cut them crosswise in half, then cut each half lengthwise in half, so you have 8 pieces.
Line a baking sheet with aluminum foil. Pour 2 tablespoons of the oil on the foil and put the eggplant slices cut side down in the oil. Turn the slices cut side up and sprinkle with 1/2 teaspoon of the salt.
Bake the eggplant for about 20 minutes, until tender. Remove from the oven.
Meanwhile, cut the tomatoes into 1/2-inch slices.
Process the diced bread and cheese in a food processor for about 30 seconds, until very coarsely chopped.
Arrange the baked eggplant pieces in a 4-cup gratin dish, alternating them with the tomato slices. Sprinkle with the thyme, chives, the remaining 1/2 teaspoon salt, and the pepper. Toss the bread and cheese mixture with the remaining 2 tablespoons oil and spread on top of the vegetables. (The gratin can be prepared to this point hours ahead.)
Bake the gratin for 30 minutes, or until crusty and brown. Serve.