1. Peel the eggplants, cut them into round slices of about 0.2 in thickness. Salt.
2. Let them soak for one hour.
3. Afterwards, drain and fry them in pan wiht olive oil.
4. Brown each side. Then, drain them on absorbing paper.
5. Boil and peel the tomatoes. Withdraw the seeds before cutting them in dice.
6. Afterwards, cook them with olive oil and season.
7. Prepare and cut the gilthead fillets into pieces. Salt, pepper.
8. Butter 4 small Pyrex molds and place one slice eggplant, the gilthead pieces, another eggplant slice, more gilthead pieces, a spoon tomato dice, some basil and, finally, another eggplant slice to terminate. If the eggplant slices are smaller than the mold, take more slices to fill it sufficiently.
9. Boil the hacked shallots in butter. Moisten with white wine. Reduce half of it. Add the crème fraiche. Boil for 2 minutes and put it in the mixer.
10. Add some tomato dice and basil.
11. Then, cook the charlotte for 15 minutes at 428 degrees F in a bain-marie, covered with aluminium paper. Or, as alternative, wrap each mold with foil and cook it in the microwave for 4-5 minutes.
12. Remove each charlotte from the mold and place them on a serving dish. Cover with sauce, decorate the tomatoes and a basil leaf, and serve!

This recipe can also be done with another fish fillet. Try it!