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