- 2-3 kg aubergines
- 300 g half seasoned caciocavallo cheese
- about 50 g grated seasoned caciocavallo cheese
- about 100 g grated hard bread
- tomato sauce
It starts with cutting the two aubergine’s edges and removing its peel. Then they should be cutted lengthwise in slices sizing about 1 cm. After that pierce each slice with a fork, cover each one with a little bit of salt and put them in a colander for about 2 hours in the way they lose their bitter liquid.
The next step is to dry every slice with kitchen paper and then fry them over medium heat with a little bit of oil (to be added as and when it’s absorbed). It’s suggested to use olive oil to fry even if this will give a stronger flavor to the aubergines.
When all aubergine’s slices have been fried, put some of them in the bottom of a non-stick pan in the way to create a compact layer. Cover this layer with tomato sauce (salted and seasoned) first, then with a half of the grated bread and finally with some thin slices of caciocavallo cheese.
Create a new aubergine layer (as done in the first step) and cover it again with tomato sauce. “Dust” the last layer with grated bread and grated caciocavallo cheese.
Cook in a 200 C° oven for about 30 minutes. Let cool down for a few minutes before eating.