Slice the eggplant into the shape of a fan, by cutting slices 1/3 inch thick, keeping the stem intact. Cut the tomatoes into slices and the cheese into thin strips. Finely slice the onions and chop the garlic. Pour half of the oil in a large gratin dish, then spread half of the onions and garlic. Slide a slice of tomato and a slice of cheese between each strip of eggplant. Place the stuffed eggplant in the gratin dish, cover with the remaining onions and garlic, sprinkle with thyme leaves, season with salt and pepper and pour the rest of the oil. Bake in a hot oven (440F) for 10 minutes, then lower the heat to 350F and cook for 1 hour.
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3 medium-sized eggplant
3 tomatoes
10 1/2 oz Maasdam (Dutch cheese)
2 onions
4 cloves garlic
1/2 cup olive oil
thyme
salt, pepper
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20
mn
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70
mn
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For a more even cooking process, occasionally press on the eggplant with a spatula.
