How to make
Peel and cut the potatoes into 0.2″ (0.5 cm) thick slices or a little thicker. The eggplants are also peeled and cut into slightly thinner circles and put in salted water for about 20 minutes, in order to release their bitter juice. Rinse well and strain them.
Grease the bottom of a baking pan well with half the oil and arrange the potatoes in one layer, spread half the butter in thin pieces on top and sprinkle with salt. Sprinkle with the spring onions and garlic (cut into circles) and arrange a layer of eggplants. If they don't line up, overlap them. Drizzle the remaining oil on top and pour a little water.
Cover the baking pan with aluminum foil and place it in an oven heated to 390°F (200°C) for 40 minutes and after that time, remove the foil and bake, until the dish aquires a golden brown color.
Beat the eggs with both types of cream, a little salt, as much white pepper as you like and Parmesan.
Pour the mixture over the dish and place it back into the oven again, until it aquires a light golden crust.
Enjoy your meal!
