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1
SLICE EGGPLANTS diagonally about 1/2-inch thick.
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2
Discard pieces that are all skin on one side.
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3
If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick.
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4
Generously cover bottom of wide skillet with oil.
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5
When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender.
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6
Drain on paper towels.
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7
Add more oil, if needed, and fry rest of eggplant.
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8
Make sure oil is hot each time you add a new batch.
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9
Warm olive oil in skillet and add onion, garlic and herbs.
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10
Stir to coat onion with oil.
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11
Cook gently until onions soften, 12 to 15 minutes.
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12
Add chopped tomatoes, salt lightly and raise heat.
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13
Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes.
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14
Season to taste with salt and pepper.
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15
If tomatoes are on the acid side, add sugar to taste to correct balance.
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16
Cover saffron threads with a few tablespoons hot water and let stand a few minutes.
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17
In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese.
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18
Season with salt and pepper, then stir in saffron with liquid.
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19
Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping.
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20
Season with salt and pepper, scatter half the basil, add Gruyere.
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21
Make another basil-eggplant layer.
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22
Cover with rest of the tomato sauce.
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23
Pour custard over the top.
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24
Preheat oven to 350F (180C) F and bake 40 minutes or until custard sets and is a delicate golden brown.
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25
Remove from oven and allow to rest a few minutes before serving.
