A traditional dish from southern Italy made with fried eggplant, tomato sauce, eggs, herbs and Parmesan cheese.
Time
Prep & Cook: 40 minutes
Resting: 1 hour
Serves: 4
Ingredients
• 1 kg fresh eggplants
• 500 g ripe tomatoes
• 24 basil leaves
• 1 tbsp oregano
• 2 garlic cloves
• 3 eggs
• 1 tbsp chopped parsley
• 7 tbsp olive oil
• 50 g grated Parmesan
• 25 g butter
• Frying oil
• Salt and pepper
Instructions
1. Slice eggplants and salt them. Let rest 1 hour. Boil eggs 10 minutes, peel and slice.
2. Rinse and dry eggplants, then fry until golden.
3. Preheat oven to 170°C (340°F). Blend tomatoes, add garlic, basil and oregano.
4. Butter a baking dish. Spread tomato sauce, then eggplant, eggs, sauce. Repeat layers.
5. Top with Parmesan and butter. Bake 20 minutes until golden.