Provençal eggplant tart

Ingredients for 1 servings:

• 1 kg eggplant(s)
• 150 ml olive oil
• 2 large eggs
• 75 g crème fraîche
• 3 tbsp breadcrumbs
• 1 tbsp lemon juice
• 1 bunch of thyme
• salt and pepper
• Nutmeg, freshly grated
• 1 sprig(s) rosemary

Instructions

Working time approx. 45 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

For a round ovenproof dish approximately 18 cm in diameter: Wash, trim, and peel the eggplants. Cut enough eggplants into approximately 1 cm thick slices as needed for the bottom of the dish and to cover the filling. Dice the remaining eggplants. Sprinkle the eggplant slices and cubes with salt and let them stand for approximately 30 minutes. Rinse the eggplants and pat them dry with kitchen paper. Heat a large pan. Brush each portion of eggplant slices generously with olive oil to ensure they are well saturated. Fry over medium heat for 4-5 minutes on each side until medium brown. Drain on kitchen paper. Fry the eggplant cubes in the pan with a little oil until soft and browned. Drain the cubes on kitchen paper. Preheat the oven to 200°C top/bottom heat (180°C fan-assisted). Lightly grease the dish with oil and line the base with half of the eggplant slices. In a bowl, mash the eggplant cubes with a fork until finely mashed. Mix thoroughly with the eggs, crème fraîche, breadcrumbs, and lemon juice. Wash the thyme, shake it dry, and pluck the leaves. Carefully season the purée with salt, generously with pepper, and nutmeg. Pour into the dish and smooth the surface. Cover the purée with the remaining eggplant slices. Wash the rosemary, shake it dry, and roughly chop the leaves. Sprinkle over the dish and drizzle with about 2 tablespoons of olive oil. Bake in the middle rack of the hot oven for about 25-30 minutes. Test for doneness: Insert a wooden skewer into the center of the cake. If it comes out clean, it is done. Remove the dish from the oven and let it cool. Cover with cling film and keep cool, but not refrigerated, until ready to serve.