Recipe n. 6

Parmigiana (Eggplant layered with tomato sauce, parmesan cheese and mozzarella cheese) Rocco Cartia - For about 10 people: 4 Eggplants 450 g – 2 cups tinned chopped tomatoes 450 g – 2 cups fresh tomatoes 2 Onions110 g – ½ cup grated Parmesan cheese 220 g – 1 cup Mozzarella cheese 30 g – 1 oz Basil finely sliced Salt and Pepper Olive oil Slice Eggplant at almost 1 cm of thickness. Cook them in a oven or grill for a lighter recipe, ( otherwise traditionally it’s fried in a thick batter made by Milk, Flour, Salt, Pepper) and let them cool down. Make a fresh Tomato sauce braising roughly chopped onions in a pot with olive oil. Let it cook slowly for about a hour adding salt and pepper at the end. Grease an oven tray with drops of olive oil, place some fresh Tomato sauce then start laying down Eggplant slices, adding a ladle of Tomato sauce, Basil, a little bit of Mozzarella and Parmesan cheese between each layer. After 4 layers add some more Tomato sauce on top and the left over Parmesan cheese. Bake for about 30’ at 180° and serve hot, warm or room temperature.