Serves 6

  • 1.1 lb ripe hard tomato
  • 4 aubergines
  • 2 hard-boiled eggs
  • one mozzarella
  • onion
  • white flour
  • grated Parmigiano-Reggiano
  • basil
  • olive oil
  • salt


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.