Trieste.ciok or tiramisu with eggplant

1 eggplant
o.5 liter of water
300 g sugar

For the cream:
0.5 liter of soy milk
1 organic lemon
150 g sugar
25 g of dark chocolate flakes

For the topping:
100 g dark chocolate
150 ml soy cream

Pour the soy milk into a small pan with two tablespoons of lemon juice and allow to stand for 3 hours.
Bring to a boil, remove from heat and when milk is lukewarm, add two tablespoons of lemon juice.
When cool, pour slowly into a tea towel set in a colander and let it drain at least 10 hours.
Divide the eggplant into four pieces lengthwise, remove any seeds and cut into 1-2 mm thick slices.
Boil sugar water and cook the eggplant for 10 minutes.
Drain, rinse under cold running water and put to dry in a towel.
Whisk the soy cream with sugar, grated lemon peel and chocolate chips.
In an ovenproof dish form a first layer of glazed eggplant, cover with the cream and finish with a second layer of eggplant.
Meanwhile in a double boiler melt chocolate with cream, stirring gently. Remove from heat and spray yourself eggplants.
Let cook for at least half an hour before serving.