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Provençal Eggplant-Tomato Gratin

Ingredients

• 6 small or medium eggplants (1 1/2 pounds)
• 4 garlic cloves (1 crushed and 3 thinly sliced, slices divided)
• 1/3 cup plus 1 tablespoon extra-virgin olive oil, divided
• 2 medium-size yellow onions, sliced (about 4 cups), divided
• 1 teaspoon dried thyme
• 1 teaspoon dried marjoram
• 1/4 teaspoon ground coriander
• 1 1/2 teaspoon kosher salt, divided
• 5 medium tomatoes, cored and cut into 6 slices each
• 1 teaspoon freshly ground black pepper
• 6 button mushrooms, sliced
• 1/3 cup Niçoise olives, pitted and crushed
• 5 fresh bay leaves
• 1/3 cup fresh basil leaves, torn

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