EGGPLANT PARMIGIANA

Preparation

Eggplants: cut in a half lenghtwise and criss-cross the pulpe with a knife. Sprinkle with salt and let sit for a few minutes, then fry in oil at 160°C for 3-4 minutes. Place the fried eggplant on a grill and let drain for a couple of minutes.

Tomatoes: blanch them in plenty of boiling water for about 10 seconds and cool immediately in ice water, then peel, cut into quarters and get rid of the seeds and gelatin. 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 90°C for 1 hour on each side.

Assembling the dish:
Place tomatoes, basil, smoked provola cheese into the eggplants, making sure they're deep inside.
Sprinkle with parmesan cheese and bake at 180°C for 4 minutes. Garnish with tomatoes and some basil leaves.