Ingredients for a medium pan
800 gr of aubergines.
750 ml of tomato sauce.
200 gr of mozzarella.
2 slices of cooked ham.
50 gr of pecorino romano.
50 grams of seasoned pepper.
20 gr of Parmesan cheese.
20 gr of breadcrumbs.
A few basil leaves.
2 cloves of garlic.
Salt and Pepper To Taste.
Extra virgin olive oil
Procedure:
Wash the aubergines, dry them and cut them into slices sprinkling them with a little salt, let some water come out and then fry them in a little exv oil until golden brown on both sides. Let them drain and set aside.
In a saucepan, brown the garlic cloves, pour the tomato puree and cook for about 20 minutes adding salt, add the basil leaves.
When the sauce is ready, let it cool down a bit
Take a pan and pour some sauce. Place the aubergine slices on top.
Sauté some sauce and a sprinkling of cheese. Put the mozzarella and the ham.
Finish with the last layer (I usually make 2) of eggplant and sauce, then sprinkle some freshly ground pepper and breadcrumbs with the cheese.
Bake in a preheated oven at 180 ° C for about 30 minutes or until browned.
Let it cool slightly and serve.
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