Aubergines gratinées aux herbes de provence

Eggplants, together with lamb and olive oil, are some of my favorite ingredients. With a huge leftover bag of grated cheese, I have to come up with grated dishes! Let's have a break from japanese food and go back to sun-inspired south-France dishes, I thought. Now this turned out to be really good! If you like eggplant, try this.

Fry 1cm-thick eggplant slices in a pan with olive oil. Stop when they get soft and golden. At the same time, cook cut tomatoes in a saucepan, together with a bit of olive oil, sal & pepper and herbes de provence, over low heat, until juice from the tomatoes has mostly evaporated. Spread tomatoes over the eggplant slices and cover with grated cheese. Bake until the cheese turns golden brown.