oven to 375ºF. Peel and cut eggplant into
round slices, 1/4 inch thick. Dredge slices
in flour seasoned with salt and pepper and sauté
in hot oil until browned and softened. Sauté
onion and green pepper in oil until tender,
a layer of eggplant slices in a large flat pie
dish and sprinkle with a some salt, pepper,
parsley and thyme. Cover with a layer of tomato
slices and sprinkle with salt, pepper, parsley,
onion, and green pepper. Cover with cheese slices
and repeat layers. Beat the heavy cream, light
cream, eggs and egg yolks.
with salt, pepper and nutmeg. Pour over eggplant
layers and bake for 25 minutes, until toothpick
inserted in center comes out clean and cheese
topping is lightly browned.