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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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