- 1 kg of medium eggplants
- 1 kg ripe tomatoes (or homemade sauce)
- 1 bunch of basil
- 100g fresh grated parmesan
- 300 g fresh mozzarella (or cured if that's what's available)
- 2 hard boiled eggs (optional)
- 2 cloves garlic
- oil for frying eggplant
Prepare eggplant:
- slice in 1cm thick slices, brush olive oil on them, bake at 450ºF until golden brown and cooked through, flip/rearrange every 20m
- Turn oven down to 350ºF
- Layer:
- thin layer of sauce
- eggplant
- parmesan
- egg and mozzarella
- tomato sauce
- basil
- repeat
- Bake about 40m (10m before end, sprinkle rest of parmesan)