Serves: 4
500 gr Perlina eggplants
4 eggs (2 hard-boiled and 2 beaten)
Grated parmesan cheese
Breadcrumbs as needed
A few basil leaves
4 cheese slices
4 slices ham
1-2 jars datterino tomato sauce
Extra virgin olive oil
Black pepper
Directions: Slice the Perlina eggplants lengthwise, then in a half horizontally. Heat a little olive oil in a pan and stir-fry the eggplants for 5 min; season with salt and black pepper. Slightly grease a baking tray then cover the bottom with datterino tomato sauce and breadcrumbs. Use some Perlina eggplants to make the first layer, then cover with tomato sauce and sprinkle with breadcrumbs. Add 2 slices of the ham, 2 of the cheese and one hard-boiled egg cut into small pieces. Cover with half of the beaten eggs mixture then make a second layer the same way. Bake for 10 min at 180C. Serve hot.