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Ingredients

• 2 med aubergines 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

Description

For The Traditional Tomato Sauce: In A Medium Stockpot, Heat Oil Over Medium-high Heat. Add In Garlic, And Cook, Stirring, Till Golden Brown, About 3 Min. Add In Tomatoes, Wine,…

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