Parmigiana di Melanzane

• 4 large eggplants
• 5 eggs
• 100g grated Truckles Pecorino Romano cheese
• 250g Dal Molise Imported Bufala Mozzarella cheese
• 100g grated Zanetti Parmigiano Reggiano cheese
• A few sprigs of fresh parsley, finely chopped
• 1 can Di Napoli Chopped Tomato, 400g
• 4 cloves of garlic, crushed
• Olitalia Extra Virgin Olive Oil
• Fresh basil leaves, shredded
• Salt and pepper

Cut the eggplants into thin slices, and season with salt. 

Place in a colander, cover with a plate, and place something heavy over it and set aside for 45 – 60 minutes, to drain excess liquid. 

Remove the eggplant and pat dry.

In a bowl, combine beaten eggs, chopped parsley, pecorino cheese, salt and pepper. 

Coat the eggplant in flour, and then in the egg mixture. 

Place a pan on a medium heat, add olive oil, and fry the eggplant slices, in batches, until golden brown on the outside. 

Remove and drain over paper towels laid on a plate or tray. 

For the tomato sauce:

In a saucepan, add olive oil and sauté chopped garlic for a minute before adding fresh basil leaves and chopped tomatoes, and half a cup of water. 

Season and stir well. Cook for about 15-20 minutes.

Assembly and baking

In a baking dish, place a layer of the fried eggplant, followed by the tomato sauce. 

Add a layer of mozzarella slices and Parmigiano Reggiano cheese. 

Season with salt and pepper before adding another layer of eggplant and continue layering. Lastly, top with a layer of eggplant, tomato sauce and Parmigiano Reggiano cheese. 

Place in a preheated oven, at 200 degrees Celsius for about 30-40 minutes, or until lightly browned on top. 

Allow to cool and serve as a main with bread, or as an accompaniment to a meat dish.

Buon Appetito!