2 medium to large eggplant, sliced 1/2″ thick

salt & pepper

olive oil

1 quart simple tomato sauce

3 Tbs. minced chives

3 Tbs. minced parsley

1 Tbs. thyme leaves

12 oz. creme fraiche or heavy cream

4 oz parmesan cheese, grated


  1. Preheat oven to 375.  Season eggplant slices with salt and pepper.
  2. Brush lightly with olive oil.
  3. Heat a large skillet or griddle pan over med-high heat and fry eggplant slices in batches until golden on both sides.
  4. Set aside while you prepare the creme fraiche.
  5. Place creme fraiche or cream in a small saucepan and bring to a simmer over medium heat.
  6. Reduce to about 1 cup, then stir in half of the grated parmesan and all of the chopped herbs.
  7. Season with a pinch of salt and pepper and set aside.
  8. Oil a 9″ casserole or gratin pan and place eggplant inside in a single layer.
  9. Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.
  10. Make two more layers of eggplant and sauce, covering the top with tomato sauce.
  11. Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.
  12. Bake uncovered until browned and bubbling, about 25-30 minutes.
  13. Let rest briefly before serving.  Also delicious at room temperature.