South Italian cuisine with Marialaura: Parmigiana (Eggplant parmigiana)

Serving 4-6

INGREDIENTS:

1 garlic clove
3 large eggplants
3 cans chopped tomatoes
1 bunch fresh basil leaves, chiffonade
2 balls (of 125 gr) fresh mozzarella
ca 100 gr freshly grated Parmigiano-Reggiano
2 boiled egg
1 pack ham
1 handful fresh bread crumbs
extra-virgin olive oil
sunflower oil
salt and pepper

PREPARATIONS:

• Slice the garlic very small and put it in a bowl with olive oil and salt;
• Slice the eggplants and put them under salt for minimum 20 min.;
• Wash well the eggplants and dry each slice with paper towels;
• Fry the eggplants slices in sunflower oil;
• Slice mozzarella, ham, boiled eggs and wash and dry and cut the basil leaves;
• Put all the cooked ingredients together in the oven pan in layers. Use bread crumbs if there is too much liquid.
• Set the oven to 180 °C and cook for 20 min.