Ingredients (serves 4)

• 1 1/2 pounds / 24 ounces / 680 grams globe, Italian or Listada de Gandia (a.k.a., graffiti) eggplant 
• 1 1/4 pounds / 20 ounces / 570 grams tomatoes, Early Girl or similar
• 1 tablespoon minced fresh herbs (thyme, winter savory, basil)
• Extra-virgin olive oil
• Fine sea salt
• 2 ounces / 56 grams fresh chèvre
• 1/2 ounce sweet cheddar (or other cheese of choice that melts well like fontina or gouda)

Instructions

Heat the oven to 400 F / 200 C.

Line two baking sheets (or one baking sheet and one cookie sheet) with a silicone baking mat or parchment paper.

Cut the eggplant crosswise into slices 1/2 inch / 1.25 cm thick. Drizzle some olive oil over the slices and toss them with you hands. Distribute the slices on the prepared sheets, leaving 1 inch / 2.5 cm of space around each slice.

Place the sheets in the oven next to each other or one on a rack above the other. Roast for 20 minutes.

Take the sheets out of the oven. With a fork, flip the eggplant slices. Put the sheets back in the oven, switching their position. Bake for 10 minutes. Take the sheets out of the oven. Let the eggplant cool for a few minutes, then transfer onto a plate.

Heat the oven to 350 F / 177 C. (If you roast the tomatoes after the eggplant, let the oven cool while you prepare the tomatoes, then turn it on again when they are ready for it.)

Line a baking sheet with a silicone baking mat or parchment paper.

Cut the tomatoes in half crosswise and place them on the prepared sheet, cut side up. Drizzle some olive oil on the tomatoes and sprinkle the herbs (making sure they land on the tomatoes).

Roast for 30 minutes. Take the sheet out of the oven. Let the tomatoes cool for a few minutes, then transfer them gently onto a plate.

Heat the oven to 350 F / 177 C.

Assemble the dish in a 7.5 inch /19 cm soufflé dish.

Crumble the fresh chèvre. Grate the sweet cheddar (or other) cheese.

Distribute 1/3 of the eggplant slices in the soufflé dish to make a layer. Sprinkle a pinch of fine sea salt. Place 1/3 of the tomatoes on the eggplant slices. Distribute 1/2 of the fresh chèvre on the tomatoes.

Repeat the previous steps one more time to make the second layer.

Make the final layer of eggplant. Sprinkle a pinch of fine sea salt. Make the final layer of tomatoes. Sprinkle the grated cheese on the tomatoes.

Place in the oven and bake for 30 minutes until the vegetables are hot throughout and the cheese melted.

Take the soufflé dish out of the oven and let the vegetables rest for a few minutes, then cut them and serve immediately.

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