Preheat the oven to 180° Celsius

slice the aubergines and brush immediately with olive oil

cook in a griddle pan

place the cooked aubergines in the precooked tart case

sprinkle with the Parmesan

season with salt and pepper

add the basil leaves

layer on the tomatoes

whisk together the crème fraîche and the eggs and carefully pour over the filling

bake for 25 minutes until set and golden