Parmigiana of Eggplant
Some rock salt
1 kg tomatoes
100 gr of grated cheese
Slices of mozzarella to cover the eggplant layers
Peel and slice the eggplant, put the slices in a sieve and layer them with rock salt, which will take out the bitterness. After 1 hour, wash, drain and rinse the eggplant, and dry them. Fry in hotel oil(for a lighter version, grill them). In the meantime make some tomato sauce with plenty of basil. Then start to make the parmigiana by layering the bottom of a baking tin with the eggplant slices, cover with tomato sauce, sprinkle grated cheese and mozzarella slices on top. Continue until the final layer which you do not add tomato sauce, just the cheeses. Drizzle a little olive oil over the top and bake for 15 minutes in a hot oven.