EGGPLANT PARMIGIANA

melanzaneparmigiana  
Serves: 4
2 black round eggplants
4 tomatoes
200 gr smoked provolone cheese
Basil
Cane sugar
Salt
Garlic
Thyme
Bay
Extra virgin olive oil
Sunflower oil for frying
Parmesan cheese as needed
Directions:

Eggplants: cut in a half lengthwise and inscribe the pulp a little. Lightly salt the inside and set aside for a few minutes, the fry in sunflower oil at 160C for 3-4 min. This way, the water contained in the eggplants will not allow the oil to penetrate, while the heat coming from the outside will cook it and will make the excess water evaporate. Place the cooked eggplants on a cooling rack upside down to drain.

Tomatoes: put in hot boiling water for about 10 sec. and cool in ice cold water, then peel, cut into 4 wedges and discard the seeds. Place on a greased baking tray, season with salt, a little cane sugar, minced garlic, thyme, bay and a little olive oil. Let dry in the oven at 90C for 1 hour each sid. Assembly:

Place some cooked tomatoes, basil and smoked provolone cheese into each incision of the eggplants, being careful not to let them emerge, or they will burn during the next phase.

Sprinkle a little parmesan cheese and bake for 4 min at 180C, then place under salamander until golden brown. Serve with some cooked tomatoes in between and some basil leaves.