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Eggplant Parmesan

La Parmigiana you do it a bit 'all over Italy, but each region has its way, this recipe is Sicilian. One of the secrets of this wonderful dish is to prepare the day before serving and let stand in refrigerator.

Ingredients ... be calibrated according to the pan. We used:
- 7
eggplant - 150 grams of mortadella
- 500 grams of tomato pulp
- 3 mozzarella sliced \u200b\u200b
- pepper into thin slices
- oregano
-
parmesan cheese - 3 eggs
-1
clove garlic - oil for frying
- salt


Preparation

For the eggplant



Wash eggplant and slice in long line, stretching over a plot and sprinkle with salt, let rest for an hour. After this time, rinse the eggplant and ascugarle.
middle finger in a pan heat oil and fry the eggplant on both sides for a few minutes until they rosolore. Make sure to dry as much as possible by passing the eggplant on paper towels after frying and then settled in the colander (or something that can perform the same function) to wash the oil as possible (in fact less oil will remain under heavy parmigiana).
In a bowl, pour the tomato sauce (okay even in the pulp sactola), add salt and garlic cut in two and a bit of oregano ... let rest.

Composition



In a baking dish sprinkle the bottom with a little 'stretch the bottom of tomato and a first layer of fried eggplant, add the mozzarella slices and pass over the tomato pulp with the help of a spoon, sprinkle with oregano, cover with grated Parmesan.
Second layer of eggplant, add the sliced \u200b\u200bsausage to create a nice layer and then spread the tomato, oregano and parmesan cheese.
yet another layer of eggplant, this time adding a layer of pepper, cut into thin slices (do not ... a thick layer thick), then the tomato, oregano and parmesan cheese.
Continue with the layers by sharing with eggplant, tomato, oregano and parmesan, mozzarella and in succession, the mortadella and pepper, layer by layer, until it fills the pan.
Once the last layer of eggplant, cover with tomato, oregano and plenty of grit and then pour over three beaten eggs (the number of eggs depends on the surface of the pan: regulator knowing that they must cover the parmigiana).
Put the pan with the Parmesan in a hot oven for about 20 minutes, until the egg has not made its Parmesan crust and you will not be so dried out a bit ', once it is ready to cool and refrigerate.
The next day pull out of the refrigerator an hour before serving parmigiana. It should not be eaten hot, but not frozen!

Some variants
There are those who do with ham ... but anyway, mortadella is much more tasty eggplant and there is divine. If you want you can add to the layers of a sliced \u200b\u200bboiled eggs ... however, will be a bit 'heavier.