EGGPLANT GRATIN
Makes 4 to 6 servings
2 medium to large eggplant, sliced ½ inch thick
Kosher salt, for sprinkling
1 cup finely grated Parmigiano-Reggiano cheese, divided
½ cup sour cream
4 tablespoons minced fresh chives, divided
2 tablespoons chopped fresh basil, divided
4 teaspoons chopped fresh oregano, divided
4 teaspoons fresh thyme leaves, divided
2 cups prepared marinara sauce
Line a large rimmed baking sheet with a double layer of paper towels. Arrange eggplant slices in an even layer on paper towels; sprinkle both sides with salt. Place a second layer of paper towels on top of eggplant; place
