1 large eggplant, peeled and cubed
1 teaspoon salt
2 tablespoons olive oil
1 medium onion, sliced
2 cloves garlic, minced
2 large tomatoes, seeded and small-diced
1 teaspoon salt
1/2 teaspoon black pepper
4 large eggs
1 cup 35 percent cream
1 cup shredded Swiss cheese
1 tablespoon fresh thyme
Preheat the oven to 400 degrees Fahrenheit and lightly grease an 8-by-8-inch casserole dish.
Place the cubed eggplant in a colander in the sink. Sprinkle with 1 teaspoon salt, then toss to ensure all eggplant has some salt. Let sit for 20 minutes. This pulls some moisture out of the eggplant, reducing its tendency to become watery. After 20 minutes, rinse the eggplant and dry on paper towels.
Heat the olive oil in a frying pan over medium heat. Add the eggplant and sliced onion; toss to coat in the oil. Cook for about 5 minutes, then add the garlic and tomatoes. Sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper. Cook for another 3 minutes. Set aside.
Whisk the eggs together with the cream, making sure both ingredients are fully incorporated with each other. Stir in the Swiss cheese and fresh thyme.
Stir the eggplant mixture into the cream-and-egg mixture. Pour into the prepared casserole dish.
Place in the preheated oven and bake for about 45 minutes, until the entire dish is cooked through and the top is golden brown.
