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Preheat the oven to 180°C (350°F). This step is crucial so that the eggplants cook evenly and the gratin has a nice golden texture.
Arrange the eggplant slices on a baking sheet lined with parchment paper. The parchment paper prevents the eggplants from sticking to the sheet and makes cleaning up after cooking easier.
Brush the eggplant slices with olive oil on both sides using a kitchen brush. This step helps give the eggplants a golden and slightly crispy texture as they cook. Make sure each slice is well coated with oil.
Bake for about 20 minutes. Check for doneness by touching the slices; they should be tender and lightly browned. This step helps reduce the moisture in the eggplant before assembling the gratin, preventing the gratin from becoming too runny.
Set aside the cooked slices. They will be used to assemble the gratin.
2. To make the tomato sauce:
Heat 2 tablespoons of olive oil in a large skillet over medium heat. The olive oil is used for its flavor and to cook the aromatics.
Add the minced onion and minced garlic to the skillet. Sauté until translucent, about 5 minutes. This step helps release the flavors of the onion and garlic, adding depth to the sauce.
Stir the tomato sauce into the skillet along with the sugar, thyme, basil, salt, and pepper. The sugar balances the acidity of the tomato, while the herbs add an aromatic flavor. Stir well to combine all the ingredients.
Let it simmer for about 15 minutes. This step allows the flavors to blend and the sauce to reduce slightly. Stir occasionally to prevent the sauce from sticking to the bottom of the pan.
3. Assemble the gratin:
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