Ingredients
- 4 eggplants
- 2 eggs
- 2 ½ cups (500 ml) tomato sauce
- 2 cups (400 g) provola or provolone cheese
- 1 ½ cups (300 g) spicy salami (or Calabrian 'nduja)
- 2 cups (200 g) Parmesan cheese
- Basil leaves
- 1 clove of garlic
- Oil for frying
- Extra virgin olive oil
- Salt and pepper, to taste
Instructions
Prepare the Eggplants
Slice the eggplants thinly, sprinkle with salt, and place them in a colander with a weight on top. Let them rest for at least 1 hour to remove excess water and bitterness.
Prepare the Sauce
Heat the tomato sauce in a saucepan with a clove of garlic, extra virgin olive oil, and basil leaves. Remove the garlic once infused.
Prepare the Filling
Boil the eggs, peel them, and slice them. Slice the cheese and salami as well.
Fry the Eggplants
Rinse and dry the eggplant slices, lightly flour them, and fry until golden. Drain on paper towels to remove excess oil.
Assemble the Parmigiana
In a baking dish, spread a little oil and a layer of tomato sauce.
Add a layer of eggplants, then top with cheese, salami, eggs, and more sauce.
Repeat the layers, finishing with tomato sauce and a generous sprinkle of Parmesan.
Bake
Bake in a preheated oven at 200°C (400°F) for 30–40 minutes, until golden and set.
Serve
Let it rest slightly before serving for the best texture and flavor.