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Preheat oven to 400 degrees. Melt olive oil with the butter in a large sauté pan over medium-low heat. Add onions and cook until tender and translucent, stirring frequently. Add garlic and stir to combine. Add tomatoes, bay leaf, Fustin's Cayenne olive oil and red pepper flakes. Simmer until most of the juice is out of the tomatoes, about 10-15 minutes.
Cut eggplant into 1/2 inch slices and sprinkle both sides with kosher salt. Arrange on paper towels and allow to rest for 10 minutes. Rinse and pat dry. Roast eggplant in the hot oven on a sheet pan until browned and soft, 10-15 minutes. Remove from oven and set aside.
In a small bowl, mix breadcrumbs and Fustini's Garlic olive oil. In an ovenproof gratin dish, create two layers of the tomato mixture, eggplant slices and breadcrumb mixture. Sprinkle the top with Parmesan and bake until browned and bubbly, about 15 minutes. Serve immediately.
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