Eggplant Gratin with Herbs and Cream

Eggplant Gratin with Herbs and Cream:

2 medium to large eggplants, slicked 1/2 inch thick
Salt and papper
Olive oil
1 quart simple tomato sauce
3 Tablespoon mince  hives
3 tablespoons minced parsley
3 Tablespoons thyme leaves, diced
12 ounces heavy cream
6 ounces parmesan cheese, grated

Preheat oven to 375 degrees.  Season eggplant with salt and pepper.  Brush lightly with olive oil.  Heat a large skilled over medium-high heat with 3 Tablespoons olive oil and fry eggplant slices in batches until golden on both sides (add olive oil as needed).  Set aside and prepare cream.

Place heavy cream in a small saucepan and bring to a simmer over medium heat.  Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs.  Season with salt and pepper and set aside.

Oil a 9 inch casserole dish and place eggplant inside in a single layer.  Cover with a thin layer of simple tomato sauce and sprinkle of parmesan.  Make another layer of eggplant, sauce and parmesan.  Ladle over the reduced cream and sprinkle final amount of parmesan.

Bake uncovered until browned and bubbling, about 25-30 minutes.  Let rest briefly before serving.  Also delicious at room temperature.