The holidays are filled with get-togethers of friends and family alike. Reminisce in the year past over this holiday entrée. EGGPLANT GRATIN WITH SAFFRON CUSTARD Serves: 6 2 Japanese eggplants, slice thin 1/4 cup Pomace olive oil 2 tablespoons extra-virgin olive oil 1 cup red onions, chopped 2 teaspoons garlic, chopped 1/2 teaspoon died basil 1 tablespoon kosher salt 5 Roma tomatoes 2 eggs 1 cup ricotta (bulk) 1/2 cup cream 1/8 teaspoon whole saffron 6 oz Parmesan, shaved 2 oz fresh basil Slice eggplant very thin, with a slicer or mandoline. Brush with Pomace olive oil and roast. Toss sliced tomatoes in olive oil, salt and pepper, and roast. Sautee onion, garlic, and basil. Mix eggs, ricotta, cream and saffron. Layer 1/3 of eggplant on bottom of pan. Cover with 1/3 of tomato and 1/3 of onion mixture. Sprinkle ¼ of Parmesan on top. Repeat with layer 2 and 3, leaving the Parmesan off the last layer. Pour cream/ricotta mixture over the whole thing and sprinkle with the remaining Parmesan. Bake approx. 30 minutes.