Eggplant Gratin

Yield:	6 Servings
Categories:	Main Dishes, Vegetables

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