Ingredients

The following ingredients have 5 Servings
  • 2 large eggplants
  • Salt
  • Olive oil for frying
  • 4 tablespoons (60 grams) dried breadcrumbs
  • 3 eggs
  • 1/2 cup (125 milliliters) milk
  • 3 ounces (80 grams) Parmesan or pecorino cheese, grated
  • 7 ounces (200 grams) fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese

Instruction

  • Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.
  • Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.
  • Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.
  • Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350º F (180º C) until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.