Serves for 6
4-5 eggplant, sliced 5mm
500 g of peeled tomatoes, seeded and diced
6 tablespoons of olive oil
50 g of freshly grated parmesan
100g of sliced mozzarella
2 eggs lightly beaten
25 g of butter
Salt and pepper
Put the eggplant in a colander, and let it sweat with salt for 1 hour.
Meanwhile, put the tomatoes in a saucepan, 4 o 5 basil leaves and a pinch of salt and pepper, and fry them on a high heat for 20 minutes, stirring them frequently.
Remove them from heat and pass them through the food mill into a bowl. Preheat the oven to 180 ° C. Rinse the eggplant and remove it.
Heat the olive oil in a pan and fry the eggplant slices, in batches if necessary, until they brown on both sides.
Remove them with a slotted spoon and let them drain on paper towels.
Take a bit of tomato sauce in an ovenproof dish and arrange a layer of eggplant on top, with the slices slightly overlapping.
Sprinkle a little of parmesan, slices of mozzarella, basil leaves and 3 or 4 tablespoons of beaten egg.
Repeat these layers until all the ingredients are finished, ending with a layer of eggplant covered with tomato sauce. Sprinkle it with butter and bake it for about 30 minutes.
You can serve this dish hot or cold.