Step 1

Preheat the oven to 375 F.

Step 2

Place sliced eggplant on a parchment lined baking pan (you might need to use 2 pans). Sprinkle both sides with salt and pepper and brush with olive oil.

Step 3

Bake for about 20 minutes until eggplant is tender.

Step 4

Meanwhile, in a small saucepan, combine Crème fraîche, half and half and Feta cheese. Bring to a boil and remove from the heat. Stir in thyme and chives and set aside.

Step 5

In 2.5-quart baking dish or gratin dish spread tomato sauce to cover the bottom. Place eggplant slices. They can slightly overlap each other. Spread tomato sauce once again and sprinkle with 1/4 cup of Gruyere cheese. Scatter 1-2 torn basil leaves over the cheese.

Step 6

Continue layering with remaining eggplant, sauce and basil. Finish with pouring over the cream and Feta sauce and sprinkling with the remaining Gruyere cheese.

Step 7

Bake for 15-20 minutes until bubbly and the top is browned. Serve warm.