Finely chop the onion.
Clean the aubergine and cut it into 4
pieces lengthways and then fillet it.
Put the onion and the
aubergine in a frying pan with a little olive oil to fry lightly for 5-6
Eggs with serrano ham from Teruel.
When they're golden, add the ham from Teruel cut into pieces of 3
Brown them slightly, add the flour and cook them briefly,
add the tomato sauce, the wine, the milk and the cream.
Grate some nutmeg on top.
Pour the mixture into an ovenproof dish and place the eggs on top of
the mixture. Season them and grill them in the oven for 1-2 minutes.
Sprinkle with some of the finely chopped parsley.
Spread one tip of the
bread triangles with butter and dip it into the rest of the parsley. Use
the bread to decorate.