INGREDIENTS

• 3 firm eggplants

• 4 hard boiled eggs, sliced

• 1/3 of a mozzarella ball, sliced

• Padano or Parmesan cheese, grated

• flour

• breadcrumbs

• corn oil

• 2- ½ cups of tomatoe sauce

• 1 small onion, diced

• 1 shallot, diced

• 1 clove of garlic, diced

• 2 tsp of parsley, chopped

• 1 tsp of basil flakes or 2 tsp of fresh basil, chopped.

• 2 Tbsp of extra virgin olive oil

• salt

• ½ tsp of sugar

Procedure

Sauce preparation:

1. Preheat extra virgin olive oil in a deep skillet over medium heat. Add onion, garlic and shallot. Sauté until onion turns a light golden brown(about 5 min.).

2. Stir in tomatoe sauce, parsley, basil and sugar. Salt to taste and simmer for 10 min.

Parmigiana preparation:

1. Trim and peel eggplants and cut lengthwise into 1/8 in. slices.

2. Place eggplant slices into a colander, sprinkle lightly with salt.

3. Place a weight on top and let stand for 1 hour.

4. Wash the salt off of the eggplant slices and hand squeeze to remove as much moisture as possible without shredding them.

5. Preheat corn oil on medium to high heat.

6. Dredge eggplant slices in flour and fry both sides to a light golden brown and drain them on paper towels.

7. Lightly cover baking dish with tomatoe sauce and sprinkle a fistful of bread crumbs.

8. Arrange a layer of eggplant slices, a thin layer of tomatoe sauce, a light dusting of breadcrumbs, grated cheese, egg slices and mozzarella slices.

9. Repeat layering until all ingredients are used up. Sprinkle final layer with cheese and breadcrumbs.

10. Place baking dish into preheated 400 degree F. oven and bake for 20 min.