1. Cut eggplants into 1 cm thick slices.
2. Place in a colander and sprinkle with little salt. Leave to drain for 20-30 minutes.
3. Pat the eggplant slices dry with a cloth napkin.
4. Shallow fry them in oil. Drain and season with salt and pepper.
5. Peel the potatoes and cut into juliennes.
6. Heat the butter in a non stick fry pan.
7. Add the potatoes and stir fry till tender.
8. Add thyme, rosemary, salt, pepper and mustard. Toss well.
9. Sprinkle with Maida. Stir fry for few seconds.
10. Add cream, mix well and remove from fire.
11. Arrange the eggplant slices on a baking tray.
12. Top each slice with potato mixture. Sprinkle with cheese.
13. Grill till the cheese melts.
14. Serve immediately as a snack or a starter, with tomato ketchup.

Serves: 6 to 8