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

SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are
all skin on one side. If using round eggplants, halve them lengthwise, then
cut into 1/2 or 1/4 rounds, about 1/2-inch thick. Generously cover bottom
of wide skillet with oil. When hot, add eggplant in single layer and fry
until golden on both sides and flesh is tender. Drain on paper towels. Add
more oil, if needed, and fry rest of eggplant. Make sure oil is hot each
time you add a new batch. FOR SAUCE: Warm olive oil in skillet and add
onion, garlic and herbs. Stir to coat onion with oil. Cook gently until
onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and
raise heat. Cook, stirring occasionally, until juice has evaporated and
sauce is thick, about 15 minutes. Season to taste with salt and pepper. If
tomatoes are on the acid side, add sugar to taste to correct balance. FOR
CUSTARD: Cover saffron threads with a few tablespoons hot water and let
stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk
and Parmesan cheese. Season with salt and pepper, then stir in saffron with
liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking
dish, then arrange a layer of eggplant slices, slightly overlapping. Season
with salt and pepper, scatter half the basil, add Gruyere. Make another
basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard
over the top. Preheat oven to 350F and bake 40 minutes or until custard
sets and is a delicate golden brown. Remove from oven and allow to rest a
few minutes before serving.