Heat the olive oil. Cut the aubergines lengthways into about 1 centimeter thick slices and fry them in the hot oil until they are golden brown. Then place on a triple layer of kitchen paper to drain. Attention! Only fry so many slices that the heat in the pan doesn`t drop too low. Just steam the aubergine slices. But they have to be seared to develop the right taste.
Place the tomatoes in boiling water, after a minute lift them out with a slotted spoon, peel and cut in half, remove the kernels and the juice. Cut the remaining meat into large pieces. Dice the onion and steam gently until golden in a little olive oil. Duration: About 12 minutes. Squeeze the sterilized garlic (young garlic can be used whole). When the mixture smells round, steam the tomatoes in it. Season to taste with salt and cayenne pepper. Hold for 15 minutes before simmering. Reduce the mass a little thick. Beat the ricotta with the egg until the mixture becomes creamy and liquid. Mix in the parmesan. A thick cream should now be created, which is seasoned very strongly with salt and pepper. Add the double cream. Season everything again.
Line an ovenproof dish with half of the aubergine slices, sprinkle some crushed pepper over it and roughly tear up some basil flowers and leaves and pour over them. Pour the tomato mixture on top and place the second half of the aubergine slices on top. Press the mass down firmly with a suitable board. Pour the ricotta mixture over it and put everything, sprinkled with parmesan, in the 240 degree oven. After a baking time of 10 to 12 minutes, turn the heat back to about 180 degrees and finish cooking everything in about 20 to 30 minutes. Attention! If the surface of the gratin rises and is firm, but still juicy, the dish is served and served with a lot of salad.
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