EGGPLANT AND HERB CASSEROLE

FOR THE SAUCE:
2 1/2 lb ripe plum tomatoes (or 1 (28 oz) can imported crushed tomatoes)
10 tbsp olive oil, divided use
1 large onion, peeled and chopped
2 tbsp minced garlic
1 (6 oz) can tomato paste
1 tbsp chopped fresh oregano (or 1/2 tbsp dried)
1 tbsp chopped fresh basil (or 1/2 tbsp dried)
1 tsp chopped fresh thyme (or 1/2 tsp dried)
salt and pepper (to taste)
FOR THE EGGPLANT:
3/4 cup flour (for dredging)
2 eggplants (about 1 lb. each), sliced 1/4 thick on a bias
8 oz whole milk mozzarella cheese, thinly sliced

Lightly grease a baking dish or gratin dish (14x9 1/2 oblong or 10x6 rectangular)

TO MAKE THE SAUCE:
If using fresh plum tomatoes, plunge them into a pot of boiling water 10 seconds, remove with a slotted spoon and remove skins. Core and cube them to yield 4 cups; set aside.

Heat 1 tablespoon olive oil in a saucepan and saute onion and garlic. Cook, stirring, 1 minute.

Add plum tomatoes or canned tomatoes, then tomato paste. Add oregano, basil and thyme. Stir well and bring sauce to a simmer. Cook, covered, over low heat 20 minutes, adding salt and freshly ground pepper if necessary.

TO PREPARE THE EGGPLANT:
Meanwhile, place flour in a bowl. Dredge eggplant slices in flour.

Use remaining 9 tablespoons olive oil, little by little, to saute eggplant slices over medium heat, about 2 minutes per side, or until lightly browned.

TO ASSEMBLE AND BAKE:
Preheat oven to 350 degrees F.

Pour a layer of tomato sauce over bottom of the prepared baking dish and layer some cooked eggplant over that. Alternate remaining sauce and eggplant in layers. Arrange slices of eggplant over top. Cover with sliced mozzarella.

Bake in preheated 350 degree F oven 1 hour or until surface is golden brown.

Servings: 8
Adapted from source: Los Angeles Daily News, October 6, 1994