4 to 6 medium eggplants
4 to 6 medium onions, sliced
4 to 6 medium tomatoes, sliced
freshly ground black pepper
1 to 2 cups freshly grated parmesan cheese
1 to 2 cups freshly grated Gruyere cheese
3 cups cream
2 (9 inch) pie crusts
Peel eggplant, cut in thin slices, sprinkle with salt and let stand at room temperature in a bowl for 2 hours. Drain and wipe eggplant. Fry lightly in olive oil until soft and golden. Drain on paper towels.
Sauté the onions. In pie crusts layer the eggplant, pepper, cheeses, cream and dots of butter. Repeat the layers with the onions and then the tomatoes. Bake at 375 for 45 to 60 minutes.