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1
Preheat the oven to 425.
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2
Brush 3 baking sheets with olive oil.
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3
Arrange the eggplant slices on the sheets in 1 layer, season with salt and pepper and drizzle with 1 tablespoon of the olive oil.
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4
Bake for about 20 minutes, or until the bottoms are lightly browned; turn and bake for 20 minutes, or until browned on the other side.
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5
In a large nonreactive skillet, heat the remaining 3 tablespoons of oil.
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6
Add the scallions and savory and cook over moderate heat, stirring, until softened, 2 to 3 minutes.
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7
Add the tomatoes, season with salt and pepper and cook over high heat until slightly thickened, about 8 minutes.
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8
In a small saucepan, melt the Fontina in the cream over moderate heat, whisking until smooth.
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9
Season with salt.
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10
Remove the pan from the heat, let cool slightly and whisk in the egg.
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11
Spread 3/4 cup of the tomato sauce over the bottom of a 13-by-9-inch baking dish.
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12
Arrange one-third of the eggplant slices in the dish, overlapping them only slightly.
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13
Pour in one0third of the Fontina cream and sprinkle with one-third of the Grana Padano.
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14
Continue layering the tomatoe sauce, eggplant, Fontina cream and Grana Padano 2 more times.
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15
Bake for about 30 minutes or until bubbling and lightly browned on top.
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16
Let rest 10 minutes before serving.
