6 eggplants, approximately 8 oz. each
8 tbsp. olive oil
5 eggs
3 cloves garlic, crushed
1/4 tsp. chopped thyme, fresh
1/2 c. gruyere cheese (optional) or top with favorite tomato sauce, about 1 1/4 c.

Peel and slice eggplant thickly and lightly salt. Allow to drain for 30 minutes, rinse and pat dry. Saute eggplant until soft in olive oil. If you need more oil, add it. Puree eggplant in food processor or mash them to pulp with a potato masher. Beat eggs and add eggplant puree. Add garlic. Add thyme and season with salt and pepper to taste.

Pour into buttered mold and place in a bain-marie or roasting pan of hot water. Bake at 350 degrees for 35-40 minutes, until set. After top has set add cheese. Can serve hot or cold.