Eggplant Tomato Gratin

MItchell Murphree, chef and owner of Five Senses Restaurant in Murfreesboro, presented the Seasonal Cooking class at the Farmer's Market. This is his recipe:

Eggplant Tomato Gratin

Prepare 3 medium eggplant:
Remove top and bottom of eggplant and peel off skin. Cut into 1/4 “ slices, toss with canola oil, salt and pepper. Place on a sheet pan in a single layer. Bake 350F until tender. Remove eggplant from pan and set aside.
Ingredients
4 tomatoes, sliced ¼” thick
¼ cup minced shallots
2 tablespoons minced garlic
1 cup parmesan or goat cheese
¼ cup extra virgin olive oil
½ cup fresh basil, sliced thin or torn
¼ - ½ cup heavy cream
salt and pepper
Directions
Add small amount of oil and cream to bottom of casserole dish. Begin layering eggplant, tomatoes, shallots, garlic, basil and any remaining oil / cream in single, even layers. There should be two complete layers. Finish with cheese on top. Place uncovered pan in 400F oven and heat until just browned. (about 20-25 min)