For 4 people
2 Eggplant nice and ripe
500g Cherry Tomato
20 Fresh basil leaves
200g Prosciutto Cotto thinly sliced
500ml Di Besciamella sauce
1 Cup of grated Parmigiano Reggiano
Vegetable oil to shallow fry
Salt to taste
Slice the eggplant and place them into a colander. Sprinkle them with salt and let them rest for 1 hour to release some of their water and bitter flavour.
In the meantime in a small sauce pan cook the cherry tomato with 1 tablespoon of extra-virgin olive oil for 10 minutes adding salt and the basil leaves. If the sauce reduces too much add a
Tap the eggplant dry and dust them with some flour. Shallow fry them in a large pan with vegetable oil for 3 minutes each side. Fish them out and place them on a large plate with a paper towel
to soak up the excess oil.
In a large baking dish place one layer of eggplant slices then pour some tomato sauce, Besciamella sauce and a sprinkle of grated Parmigiano. Layer the Prosuctto Cotto slices and make another
layer with the eggplant, tomato etc
Lastly, cover with the rest of tomato sauce, Besciamella sauce and grated Parmigiano
Bake in the oven at 180 degrees for 15/20 minutes.