• 1.35 kg. Eggplant
  • Vegetable oil
  • Flour spread in a plate
  • 500g. Tomatoes sauce
  • 300g chesses like mozzarella preferable buffalo milk or fior di latte. Sliced finely
  • Grated Parmigiano Reggiano
  • Basil leaves
  • An oven to table baking dish.


Slice the eggplant lengthways. Without removing the skin, they do not need soaking if they are young and have a shiny skin.

If you salt the eggplant after slicing wash them and rinse them well and dry them well.

Toast in flour both side as you ready to fry them.

Choose a large frypan and pour enough oil into it.

Fry them in both sides few minutes at time.

Make sure that the oil stays pretty clean.

Spread few tablespoon of the sauce in the bottom of the baking dish.

Alternate each layer of the fried eggplant with the sauce. Slice of cheese and basil leaves. Sprinkle of Parmigiano

Sprinkle few fresh breadcrumbs on the first and last layer on top of the eggplant before the sauce.

Repeat at least for 3 layers.

Ending with tomatoes and cheese some breadcrumbs

Preheat the oven at 180,

Bake for 30 minutes until a nice crust is formed on top.

Let her sit for 15 minutes for the dish to settled.

Freezes well and last few days refrigerate. Serves 8