1. Select firm, unblemished eggplants which are rather long and thin, about 2 1/2 inches in diameter. 2. Wash eggplants, trim the ends, and slice into 1/2 inch rounds. 3. Toss in salt until they are thoroughly coated and place on a baking sheet (you may stack them). 4. With a second baking sheet on top, pile on a heavy weight and allow to stand 30 minutes to an hour. 5. Meanwhile, bring a 4 inch depth of water to boil in a saucepan. 6. Drop the tomatoes into the rapidly boiling water a few at a time for about 10 to 15 seconds, depending on ripeness. 7. Plunge immediately into ice water to stop the cooking and prevent the tomatoes from getting mushy. 8. Slip off the skins, cut out the stem, and gently squeeze out the seeds and juice. 9. Peel, crush, and very finely chop the garlic. 10. Very finely chop the parsley and basil. 11. Crush the thyme and oregano in a mortar and pestle to release the flavors. 12. Combine garlic and the herbs in a small bowl. 13. Thoroughly rinse eggplant to remove the salt and pat dry. 14. Preheat a large frying pan over high heat until very hot; add 2 tablespoons of oil to the pan. 15. Immediately begin cooking a few eggplant slices at a time until brown on both sides; replenish the oil a little at a time as needed without letting eggplant slices absorb too much of the oil. 16. Arrange the eggplant slices on a baking sheet. 17. Cut the tomatoes into 3/8 inch slices, cutting from top to bottom. 18. Place a tomato slice on the eggplant; sprinkle with a pinch of sugar to counteract any acidity. 19. Crumble about 1 tablespoon of feta cheese on top of each tomato and top with about 1 1/2 teaspoons of the herb mixture on the feta cheese. 20. Top the herb mixture with about 1 tablespoon of the gruyere cheese; grind fresh black pepper on each slice. 21. Bake in a preheated 400 degree oven for 15-20 minutes. 22. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
