Eggplant Custard with Tomato and Basil Sauce from Trequanda, Tuscany

Eggplant Custard with Tomato and Basil Sauce (Sformatino di Melanzane con Pomodoro e Basilico) is a nice side dish. Although I enjoyed it, I would probably not make it again because it's not quite my "cup of tea." However, I'm posting the recipe because I think many would enjoy it.

It is from a restaurant called Il Conte Matto (The Crazy Count), in the small Tuscan town of Trequanda, a few miles north of Montepulciano. I obtained it from Beth Elon's wonderful book, "A Culinary Traveller in Tuscany." It serves 4 and is easy to make.

It can be prepared in a baking dish or in large individual molds (ramekins). I used ramekins. If you use a baking dish, slice the custard onto a serving platter and pour the sauce over it. The individual molds can be turned out onto the sauce.

Ingredients
1. For the Custard
- 1 pound of eggplant, peeled and coarsely chopped
- 2 tablespoons Extra-virgin olive oil
- 3/4 cup heavy cream
- 1 egg plus 1 yolk
- 3 heaping tablespoons grated Parmesan, plus additional at table

2. For the Sauce
- 1 & 1/2 pounds (about 4) large ripe tomatoes, peeled and seeded
- 3 sprigs basil, chopped, and some additional leaves for garnish
- 1 tablespoon red wine vinegar
- salt and freshly ground pepper

Directions
- Preheat the oven to 300 degrees
- Put the eggplant into a colander, mix some salt through it, and leave it to rest for at least half an hour in order to rid it of any bitter juices. Squeeze it dry in a towel. Then sauté gently in 2 tablespoons olive oil until soft. If need be, add a bit of boiling water and allow to cook out.
- Place the eggplant, cream, egg, egg yolk, and Parmesan into a food processor and blend until amalgamated.
- Put the mixture into individual molds or a baking dish, and place in a bain marie of boiling water. (We do not have a bain marie, so I set the individual molds into a square baking pan with high sides, and poured the boiling water about half way up the sides.) Bake for half an hour, if individual molds, or 45 minutes if using a baking dish. (It took 45 minutes with the method I used.) Test for doneness by sticking a sharp knife into the custard. If it comes out clean, it is done. Cool well.
- Meanwhile, blend the tomatoes and basil together, and pour into a bowl. Mix in the vinegar, and add salt and pepper to taste.
- Serve the custard with the sauce, garnished with fresh basil leaves. Serve with more sauce and Parmesan at table.