2 lg. eggplant
3 tbsp. olive oil
3 c. tomato sauce
Handful mixed fresh herbs (basil, thyme, flat-leaf parsley, chervil)
Salt and freshly ground black pepper to taste

Preheat oven to 450 degrees.

Peel and cut eggplant into 1/8 inch slices. Brush both sides of slices with oil. Place on oiled baking sheet. Take until bottom is light brown (5 to 10 minutes). Turn and bake until light brown on other side (5 more minutes). Check frequently and remove slices as they finish browning.

Cover bottom of 5-cup porcelain gratin dish with thin layer of tomato sauce. Sprinkle with some minced herbs. Add layer of eggplant. Season with salt and pepper. Continue layering, finishing with tomato sauce. Bake about 30 minutes. Serve warm or at room temperature.