Tomato, Onion and Eggplant Gratin

I found this recipe in People Magazine.  It looks incredibly yummy and pretty easy as well.  If you're not an eggplant lover, zucchini will make a good substitute.

Ingredients:

1 small egplant, sliced in 1/4 inch rounds
3/4 tsp Kosher salt, divided
2 tbsp olive oil, divided
2 small onions cut into 1/4 inch rounds
1 clove garlic, crushed
2 plum tomatoes, sliced in 1/4 inch rounds
1/4 C grated Parmesan cheese

1. Sprinkle eggplant slices with 1/4 tsp salt.  Cook in 1 tsp olive oil in a large skillet over medium-high heat for 4-5 minutes.  Flip after 3 minutes.  Make sure both sides are golden brown.

2. Sprinkle onions with 1/4 tsp salt.  Cook in 2 tsp hot oil in a large skillet over medium-high heat for 4-5 minutes, just until they starts to brown, turning after 2 minutes.

3. Rub garlic clove over interior of 9 inch pie plate.  Arrange tomato, onion and eggplant slices alternately, to form 2 concentric circles.  Sprinkle with remaining salt; drizzle with remaining olive oil.

4. Bake covered for about 20 minutes or until heated through and tomatoes are soft but still hold their shape.  Remove baking dish from over and uncover.  Turn broiler to HIGH.

5. Sprinkle with cheese and broil for 2 minutes or until golden and bubbly.  Serve warm or at room temperature.  Serves 4.