2 medium to large eggplant, sliced 1/2″ thick
salt & pepper to taste
1 quart simple tomato sauce
3 Tbs. minced chives
3 Tbs. minced parsley
12 oz. creme fraiche
4 oz parmesan cheese, grated
WHAT YOU'LL NEED TO DO:
Preheat oven to 375.
Season eggplant slices with salt and pepper.
Spray and heat a large skillet over med-high heat and fry eggplant slices in batches until golden on both sides.
Set aside while you prepare the creme fraiche.
Place creme fraiche in a small saucepan and bring to a simmer over medium heat.
Let reduce until you have about 1 cup.
Then stir in half of the grated parmesan and all of the chopped herbs and set aside.
Cover with a thin layer of simple tomato sauce and a sprinkle of parmesan.
Make two more layers of eggplant and sauce, covering the top with tomato sauce.
Ladle over the reduced creme fraiche or cream and sprinkle on a final layer of parmesan cheese.
Bake uncovered until browned and bubbling, about 25-30 minutes.