Chops with rosemary and aubergines

You will need:
6 pork (or lamb) chops
2 tablespoons olive oil
4 sprigs of rosemary
black pepper
1 onion
2-4 aubergines
salt oil for frying
2eggs
2-3 tablespoons water
1 tablespoon tomato puree
50 g grated cheese

Marinate the chops for an hour or more in the olive oil, rosemary and a generous seasoning of black pepper. Peel and cut the aubergines into thin slices lengthwise, sprinkle with pepper and leave to sweat for about an hour. Dry with kitchen paper. Pour enough oil into a frying pan to cover the base generously. Heat and fry the auberinge slices over a high heat until golden brown on both sides. (You might have to do this in batches.) Add more oil if necessary. Drain them on a plate interlaced with pieces of kitchen paper.
Heat oven to 200 C.
Fry the onion and place on the bottom of a gratin dish, then fry the chops in the same frying pan pouring over the marinade, lowering the heat a little and cooking them for 8-10 minutes on each side, until they are cooked through. Test with the point of a knife - the juice should be golden and not pink. Lay the chops in the gratin dish, cover with aubergine slices and season with salt and pepper.
Beat the eggs with the water and tomoato puree, season with salt and pepper and pour over chops and aubergines.
Sprinkle with the cheese and bake for 10-15 minutes until the top is golden.

This comes from Jenny Baker's fantastic cookery book Simple French Cuisine: From Provence and Languedoc