Prepare Tomato Sauce
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Put the tomatoes from the can in a pot and crush with a fork.
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Season the tomatoes with 3 tbsp olive oil, 1 garlic clove, 1 pinch sugar, 1 large pinch bicarbonate, some salt and some stock powder.
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Put the pot on the stove and cook vigorously for about 10 minutes. Stir in the heavy cream.
Prepare Eggplant
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Wash the eggplant and cut into round, finger-thick slices.
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Place the eggplant slices on a baking sheet with parchment paper, drizzle with olive oil, salt and pepper.
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Cook at 190°C (fan) for about 15 minutes in the oven.
Gratin
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Take the baking sheet with the eggplant out of the oven and cover each slice with 1 tbsp tomato sauce.
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Grate the Gruyère cheese and put 1 tbsp of it on each eggplant medallion.
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Put the baking sheet in the oven for 6 minutes at 190°C.
Notes
- The eggplant should be nicely soft but not mushy
- The tomato sauce can be prepared in advance
- Garnish with fresh herbs