for the onions:
2 Tablespoons olive oil
2 medium onions, thinly sliced
2 cloves garlic, crushed
for the gratin:
2 large ripe tomatoes, thickly sliced
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 plus 1 tablespoons olive oil
1/2 cup breadcrumbs
1/3 cup pine nuts
Heat the oven to 450 degrees. Slice the unpeeled eggplant into 1/2” slices. Place the slices on a parchment lined baking sheet. Using a Misto, spray with olive oil and sprinkle with salt. Roast the eggplant slices until lightly browned, about 25 minutes. Let cool.
In a heavy skillet, heat oil over medium heat. Add the onions and saute, stirring frequently, until limp and golden, about 20 minutes. Add the garlic and continue to saute 2 minutes longer.
Spread the onions on the bottom of a 2 quart glass or ceramic baking dish.
Starting at one end of the dish, lay a row of overlapping tomato slices, across the width of the dish. Next, lay a row of eggplant slices over the tomatoes, overlapping about 2/3 of the tomato slices. Continue laying alternating rows of tomatoes and eggplant, pushing back the slices if you do not have room to fit all the pieces. Season with salt and pepper and drizzle with 2 tablespoons oil.
Mix the breadcrumbs with the remaining olive oil and pine nuts and sprinkle over the entire dish.
Bake at 375 degrees, for 65 to 75 minutes or until well browned and juices have bubbled for a while. Let cool for 20 minutes before serving. 10-12 servings