200g (7oz) creamy Cheese
Peel the aubergines and chop into 1 cm (1/2in) slices. Sprinkle with salt and leave to sweat for 30 minutes, and then dry with a cloth. Coat in flour and fry in hot oil until golden brown.
Line the bottom of an ovenproof dish with a layer of aubergine, and then place a layer of cheese on top, complete with a second layer of aubergine.
Beat the eggs, add a little milk and a pinch of nutmeg; pour over the aubergines and place the dish in a pre heated oven at a medium temperature until the egg sets.Serve hot.