Eggplant Gratin

Most Provençal gratins of eggplant consist simply of alternate layers of precooked eggplant slices and stewed tomato, the surface sprinkled with cheese, or, in some instances, there is only an intermediate layer of stewed tomato with béchamel poured over the surface and sprinkled with cheese. This recipe seems to me very much more interesting, both from the point of view of presentation and of flavor. Often the eggplant is parboiled rather than being precooked in olive oil, but the l