Wash, clean and peel eggplants. Cut as many aubergines into 1 cm thick slices as you need for the bottom of the pan and to cover the filling. Cut the remaining aubergines into cubes. Sprinkle eggplant slices and cubes with salt and leave to stand for about 30 minutes. Rinse the eggplants and pat dry well with kitchen paper.
Heat a large pan. Brush a portion of eggplant slices with olive oil so that they are well soaked. Fry medium brown on both sides for 4 - 5 minutes each over medium heat. Drain on kitchen paper.
Fry the aubergine cubes in the pan with a little oil until they are soft and browned. Drain the cubes on kitchen paper.
Preheat the oven to 200 ° C top / bottom heat (convection 180 ° C).
Brush the pan with a little oil and cover the bottom with half of the aubergine slices. Finely mash the aubergine cubes in a bowl with a fork. Mix thoroughly with the eggs, crème fraîche, breadcrumbs and lemon juice. Wash the thyme, shake it dry and pluck the leaves. Carefully season the puree with salt, heavily with pepper and nutmeg, fill the mold and smooth the surface. Cover the puree with the remaining aubergine slices. Wash the rosemary, shake it dry and roughly chop the needles, sprinkle on top and drizzle everything with about 2 tablespoons of olive oil.
Bake in the hot oven on the middle rack for approx. 25 - 30 minutes. Cooking test: stick a wooden stick in the middle of the cake. When it comes out clean, it`s done.
Take the pan out of the oven and let it cool down. Cover with cling film and keep in a cool place until serving, but not in the refrigerator.
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