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Ingredients

• 2 lb Japanese or possibly round eggplants
•     Oil for frying
• 3 Tbsp. Virgin extra virgin olive oil
• 1 x Red onion, finely minced
• 1 x Garlic clove, finely minced
• 1/2 tsp Herbes de Provence
• 2 1/2 lb Ripe tomatoes peeled, seeded and minced
•     Salt
•     Pepper, freshly milled
•     Sugar, if needed
• 1/8 tsp Saffron threads
• 2 x Large eggs
• 1 c. Ricotta cheese
• 1/3 c. Lowfat milk or possibly whipping cream
• 1/2 c. Grated Parmesan cheese
• 10 lrg Basil leaves, cut or possibly torn into small pcs
• 3 ounce Gruyere cheese shredded or possibly thinly sliced

Description

SLICE EGGPLANTS Diagonally About 1/2-inch Thick. Throw Away Pcs Which Are All Skin On One Side. If Using Round Eggplants, Halve Them Lengthwise, Then Cut Into 1/2 Or Possibly 1/4…

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