Eggplant parmigiana

Parmigiana di melenzane

Ingredients and tools

Eggplant: kg. 1,800
Oil for frying: 1 frying pan
Fresh tomatoes: kg. 1,500
Basil: 1 clump
Salt
Grated Parmesan cheese: gr. 150
Scamorza or fiordilatte cheese gr. 250
Eggs 1 or 2

Wash and cut the eggplants into long slices, 2 or 3 mm thick, put them layered between two plates with a little salt, place a weight on the top plate, and leave for an hour and a half, then wash and dry them well to avoid splashes of oil while frying.

Place a frying pan full of oil over high heat, and when the oil smokes, put in a few slices of eggplant. Pull them out when they are well browned, drain them by holding them up with a fork, and place them on a plate. Repeat the process until you have eggplant.

Mash the tomatoes, and cook them with a little basil and salt, until the sauce is quite thick. Do not put oil.

In a cake pan, place a few spoons of the tomato sauce, a layer of eggplant by slightly overlapping the slices, add grated parmigiano, a layer of fiordilatte cheese slices, some basil leaves, and evenly pour over a little bit of beaten egg. Sprinkle with the tomato sauce, and repeat until you have ingredients, ending with the eggplant covered with sauce. Bake in a hot oven for about 45 minutes.

The parmigiana should not be eaten hot: best eaten cold.