Aubergines
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Besler, Basilius
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Gigi's Aubergine Provençale
  
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they are supposed
to taste."
~ Chef Charlie Trotter
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Still Life with Pitcher and Aubergines
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Cezanne, Paul
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Gigi's Aubergine Provençale
One 1-pound slender eggplant
1 very large tomato
2 tablespoons olive oil
Salt, freshly ground black pepper
2 tablespoons breadcrumbs
1 garlic clove, minced
1 tablespoon minced parsley
1 tablespoon olive oil
Preheat oven to 350 degrees F. With vegetable peeler, peel eggplant end to end.
Cut in half lengthwise. Lay eggplant halves on a cutting board, flat sides down, and slice
in 1/3-inch slices. Cut tomato in half. Lay flat sides down on cutting board and slice
thinly.
In shallow baking dish, alternate eggplant and tomato slices. Pour 2 tablespoons
olive oil over the vegetables and season with salt and pepper. Bake uncovered until
vegetables are almost tender, about 30 minutes. In a small bowl combine the breadcrumbs,
garlic and parsley. Sprinkle this mixture over vegetables. Drip remaining olive oil over
the crumbs. Return to oven until breadcrumb topping is browned, about 3 minutes.
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