Creamy Cheesy Eggplant

In honesty this was somewhat inspired by these zucchinis I saw over on Spis Ordentligt, but it turned out quite nicely, so here it is anyway.

Ingredients:
- 1 eggplant
- 125 mL (1/2 cup) cream
- grated pecorino
- salt and pepper

Slice the eggplant in 6 mm (1/4 inch) slices and place them in a baking pan, season with salt and pepper, pour the cream over it and finally a little bit of grated pecorino. Put in the oven on high heat till the cheese looks nice golden and crisp. CAREFUL: On high heat DO NOT leave in the oven for too long - suddenly the cream will turn to charcoal.

I served it with mushroom tortellini, tomato sauce and coarsely chopped fresh leaves of basil.