Eggplant And Zucchini Gratin Recipe

• 2 med eggplants sliced 1/4" thick Coarse salt to taste Freshly-grnd white pepper to taste All-purpose flour for dredging Pure extra virgin olive oil for frying
• 4 lrg zucchinis sliced 1/4" thick
• 3 c. Traditional Tomato Sauce see below
• 1/2 c. heavy cream
• 1 tsp herbes de Provence (or possibly 1/2 tspn dry oregano and 1/2 tspn thyme)
• 3 c. grated Gruyere, preferably French
• 1/2 c. extra-virgin extra virgin olive oil
• 4 med garlic cloves smashed, peeled
• 4 can crushed Italian plum tomatoes - (28 ounce ea)
• 1 c. dry red wine
• 1 tsp warm red-pepper flakes
• 2 Tbsp. dry oregano Coarse salt to taste

Directions