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Ingredients

• 2 lb Japanese or round eggplants
• Oil for frying
• 3 tb Virgin olive oil
• 1 Red onion; finely chopped
• 1 Garlic clove; finely chopped
• 1/2 ts Herbes de Provence
• 2 1/2 lb Ripe tomatoes
• - peeled, seeded and chopped
• Salt
• Pepper, freshly milled
• Sugar, if needed
• 1/8 ts Saffron threads
• 2 Eggs
• 1 c Ricotta cheese
• 1/3 c Milk or whipping cream
• 1/2 c Grated Parmesan cheese
• 10 lg Basil leaves; cut or torn
• - into small pieces
• 3 oz Gruyere cheese
• - shredded or thinly sliced

Description

View The Free Recipe For Eggplant Gratin

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