Baked Eggplants and Tomatoes with Bread Crumbs and Basil

This is a recipe from the Chez Panisse cookbook by paul Bertolli and Alice Waters. I've made it several times and even confirmed eggplant haters can't get enough of it. It's best made in the summer when you can get good beefsteak tomatoes.

3 globe eggplants (about 2 pounds)
3 large beefsteak tomatoes (about 2 pounds)
12 ounces of sourdough bread, to yield about 2 1/2 cups of bread crumbs
4 tbl unsalted butter
2 tbl freshly grated Parmesan cheese

For the vinaigrette
2 large cloves of garlic minced
1 tbl plus 1/2 tsp red wine vinegar
1/8 tsp salt
1/8 tsp pepper
1/4 cup extra virgin olive oil
4 tbl chopped fresh basil

Preheat the oven to 400°F
Put a large pot of water on to boil

Peel the eggplant and cut into 1/2" thick slices. Sprinkle with salt and pepper and place salted side down in a non reactive 16"x10" baking dish and salt and pepper the other side. Pour just enough water to cover the bottom of the dish (about 1/8" deep) cover the dish with foil and bake for 1 hour until the eggplant is soft but not mushy.

Melt the butter and mix with the breadcrumbs and toss to coat. Spread on a baking sheet and place in the oven with the eggplant for about 15 minutes or until golden brown.

Core the tomatoes and drop in the boiling water for 15 seconds then remove and drop in cold water. When you can handle the tomatoes remove the skins and cut into 1/2" thick slices.

Prepare the vinaigrette by whisking the vinegar, salt, pepper and garlic together until the salt dissolves then slowly add the olive oil whisking to blend. Add 2 tbl of the chopped basil.

When the eggplant is cooked remove from the baking sheet and transfer to a plate to cool. Discard the juices from the eggplant.

Once everything is cool enough to handle cut the eggplant and tomatoes into half moon shapes and layer in the same baking dish you cooked the eggplant in, alternating a slice of each cut edge down overlapping them in the pan. Fill in any gaps with any extra slices you may have.

Stir the vinaigrette and spoon it over the slices distributing the garlic and basil evenly. lightly salt and pepper. You can stop at this poin and the vegetables can be held covered for up to 3 hours before baking.

To finish: preheat the oven to 350°F Scatter the Parmesan over and bake for 30 minutes. Sprinkle the breadcrumbs over and bake 15 minutes more. Let cool slightly and garnish with the remaining 2tbl of chopped basil.