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Preheat oven to 375 degrees.
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Brush eggplant slices with olive oil and season with salt and pepper.
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Heat a large cast iron skillet over medium-high heat.
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Working in small batches, fry eggplant slices until golden on both sides.
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In a small saucepan, bring creme fraiche to a simmer over medium heat. Stir often and reduce to about 1 cup.
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Stir in half of the parmesan and all of the herbs.
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Place your first layer of eggplant slices in the skillet and pour tomato sauce over the top. Sprinkle on a little parmesan.
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Make two more layers of eggplant, sauce and parmesan.
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Ladle the creme fraiche mixture over the top and sprinkle with any remaining parmesan.
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Bake uncovered until golden brown and bubbling, about 20-25 minutes.
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Let rest before slicing and serving.