Eggplant Gratinate

Eggplants Gratin... a quick and tasty appetizer or side dish.

• 2 Large eggplants
• 10 Cherry tomatoes cut in small pieces
• 1 Cup - Plain bread crumbs
• 2 Cups - Grated Parmigiano
• 4 Cloves of finely chopped garlic
• Fresh parsley - finely chopped
• EV olive oil
• Salt & pepper 

Wash the eggplants and cut off the stems.
Slice the eggplants in round slices 1/2 inch thick.
Place in a flat oven pan and sprinkle with salt and olive oil.
In a bowl mix the bread crumbs, cheese, garlic and parsley.
Spread a thin layer of the mixture on each eggplant slice.
Cut the tomatoes in small pieces and put a few pieces on each slice.
Sprinkle  olive oil on all the slices.
Add 1 cup of water to the bottom of the pan.
Bake for 15 minutes at 475F.

Source:

http://www.cookingwithnonna.com/italian-cuisine/eggplant-gratinate.html