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: br br Eggplant Tomato Gratin br br Prepare 3 medium eggplant: br Remove top and bottom of eggplant and peel off skin. Cut into 14 “ 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. br Ingredients br 4 tomatoes, sliced ¼” thick br ¼ cup minced shallots br 2 tablespoons minced garlic br 1 cup parmesan or goat cheese br ¼ cup extra virgin olive oil br ½ cup fresh basil, sliced thin or torn br ¼ - ½ cup heavy cream br salt and pepper br Directions br 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.