- 1.1 lb ripe hard tomato
- 4 aubergines
- 2 hard-boiled eggs
- one mozzarella
- white flour
- grated Parmigiano-Reggiano
- olive oil
Cut the aubergines into slices, salt and drain in a colander.
Dry, flour and fry in abundant hot oil. Peel the tomatoes, remove the seeds and mince.
Brown a small minced onion in 2 tablespoons of oil; add the tomato pulp and cook for half an hour, then salt and flavour with some basil.
Place a layer of aubergine in a heat-resistant pan, dust with Parmigiano Reggiano, cover with slices of mozzarella and hard-boiled eggs; finally add some tablespoons of tomato sauce.
Go on in the same way until you finish the ingredients, ending with Parmigiano.
Place in a pre-heated oven (180° C) for 30’ and serve.