Categories: Vegetables, Side dish, French 
      Yield: 4 servings 
  
  1 1/2 lb Eggplant; cut lengthwise 
           -into slices (1/2 " thick) 
           Salt 
           Oil, olive; as needed 
      1    Onion; finely chopped 
      2    Garlic cloves 
           - finely chopped 
      1 lb Tomatoes; peeled 
           - seeded and 
           - coarsely chopped 
    1/4 lb Cheese, Ricotta 
      2    Eggs 
    1/2 c  Cheese, Parmesan 
           - freshly grated 
    1/2 c  Cream, Heavy 
           Pepper 
           - freshly ground 
           Basil leaves, fresh 
  
  Sprinkle the eggplant slices on both sides with salt, spread them out 
  on a tray and leave 30 minutes. Sponge dry with paper towels. 
  In a large frying pan, pour in olive oil to a depth of 1/4 inch and 
  place over medium heat.  Fry the eggplant slices, in batches, in the 
  hot oil until golden and tender at the stem ends, turning once. about 
  10 minutes. Add more oil to the pan as needed. Remove and drain on 
  paper towels Pour off any oil. 
  Preheat the oven to 450 degrees. In the same frying pan, warm 2 
  tablespoons of olive oil over low heat. Add onions and cook gently 
  until softened, about ten minutes. Add garlic, tomatoes and salt to 
  taste. Increase heat to high. Toss until moisture from tomatoes 
  evaporates, about 15 minutes. Set aside. 
  In a mixing bowl break up ricotta cheese and eggs with a whisk. Add 
  half of the Parmesan, the cream, salt and pepper to taste. Whisk to 
  consistency of a pourable cream. 
  Line a 6-cup gratin dish with half the eggplant slices in a single 
  layer, pressing them in place. Grind some pepper over them.  Tear 
  basil leaves into fragments and scatter over eggplant. Sprinkle 
  lightly with half the remaining Parmesan and the spread over the 
  tomato mixture. Arrange the remaining eggplant slices on top in a 
  single layer, pressing firmly in place. If there are a few extra 
  slices, press them on top. Pour over the cheese-egg mixture and smooth 
  the top. Sprinkle with the remaining Parmesan. 
  Put into the oven, reduce the heat to 350 degrees and bake until the 
  custard surface is swelled and golden with no depression in the 
  middle, about 30 minutes.  Serve hot.