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1
Sprinkle the aubergine slices on both sides with salt, spread them out on a tray and leave 30 min.
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2
Sponge dry with paper towels.
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3
In a large frying pan, pour in extra virgin olive oil to a depth of 1/4 inch and place over medium heat.
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4
Fry the aubergine slices, in batches, in the warm oil till golden brown and tender at the stem ends, turning once.
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5
about 10 min.
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6
Add in more oil to the pan as needed.
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7
Remove and drain on paper towels Pour off any oil.
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8
Preheat the oven to 450 degrees.
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9
In the same frying pan, hot 2 Tbsp.
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10
of extra virgin olive oil over low heat.
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11
Add in onions and cook gently till softened, about ten min.
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12
Add in garlic, tomatoes and salt to taste.
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13
Increase heat to high.
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14
Toss till moisture from tomatoes evaporates, about 15 min.
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15
Set aside.
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16
In a mixing bowl break up ricotta cheese and Large eggs with a whisk.
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17
Add in half of the Parmesan, the cream, salt and pepper to taste.
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18
Whisk to consistency of a pourable cream.
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19
Line a 6-c. gratin dish with half the aubergine slices in a single layer, pressing them in place.
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20
Grind some pepper over them.
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21
Tear basil leaves into fragments and scatter over aubergine.
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22
Sprinkle lightly with half the remaining Parmesan and the spread over the tomato mix.
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23
Arrange the remaining aubergine slices on top in a single layer, pressing firmly in place.
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24
If there are a few extra slices, press them on top.
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25
Pour over the cheese-egg mix and smooth the top.
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26
Sprinkle with the remaining Parmesan.
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27
Put into the oven, reduce the heat to 350 degrees and bake till the custard surface is swelled and golden brown with no depression in the middle, about 30 min.
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28
Serve warm.
