Eggplant Gratin with Tomato, Herbs and Creme Fraiche

Eggplant Gratin With Tomato, Herbs and Creme Fraiche: Baking eggplant in layers of tomato sauce and creme fraiche transform it into a velvety, fleshy vegetable you won’t be able to get enough of.

2 medium eggplants, sliced into ½-inch thick slices

2 tablespoons olive oil

2 cups / 475 ml tomato sauce (such as marinara sauce)

3 tablespoons chopped fresh chives

3 tablespoons chopped fresh parsley

1 tablespoon thyme leaves

¾ pint / 12 oz /350 ml creme fraiche (or heavy cream)

1 cup / 1.8 oz / 50 gr grated Parmesan cheese

Fine grain salt

Ground black pepper

Directions at theironyou.com

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