Eggplant parmesan

Ingredients

• 1 kg of medium eggplants

• 1 kg ripe tomatoes (or homemade sauce)

• 1 bunch of basil

• 100g fresh grated parmesan

• 300 g fresh mozzarella (or cured if that's what's available)

• 2 hard boiled eggs (optional)

• 2 cloves garlic

• oil for frying eggplant

Steps

Prepare eggplant: 1. slice in 1cm thick slices, brush olive oil on them, bake at 450ºF until golden brown and cooked through, flip/rearrange every 20m 1. Turn oven down to 350ºF 1. Layer: 1. thin layer of sauce 1. eggplant 1. parmesan 1. egg and mozzarella 1. tomato sauce 1. basil 1. repeat 1. Bake about 40m (10m before end, sprinkle rest of parmesan)