Parmigiana di melanzane siciliana – eggplant sicilian parmigiana

Wash the aubergines, dry them and peel them.
Cut them into slices lengthwise to a thickness of 2 or 3 mm and place them in a bowl, sprinkling them layer by layer with a bit of coarse salt to make them lose the water of bitter vegetation. Cover them with a plate and put a weight on them. Leave them like this for at least 30 minutes.

Meanwhile prepare the sauce by putting a little oil , garlic and the peeled tomatoes in a saucepan. Cook over low heat and cover closed for about half an hour.
Rinse the aubergines to remove the salt and dry them very well with absorbent paper. Flour the slices one by one and fry them in abundant hot peanut oil in a frying pan. Drain them from the oil and put them to dry on absorbent paper.
Take a baking pan and make a small layer of sauce at the base. Arrange a layer of fried aubergines on top, then sprinkle again with some sauce, grated Parmesan, mortadella/ham, hard-boiled eggs and some diced mozzarella. Spread another layer of eggplant and always cover with Parmesan, mozzarella, mortadella/ham, hard-boiled eggs and gravy and so on until all the ingredients are used up. Finish with a layer of sauce and Parmesan,
sprinkle with the beaten egg and breadcrumbs, so that the crunchy crust is formed during cooking.

Bake the parmesan aubergine pan at 200 ° C for 30 minutes, grilling the surface well in the last 5 minutes of cooking by setting the oven to grill mode.Remove from the oven the parmigiana and let it cool before completing spreading some basil and mint leaves on the surface.
Serve cold.
Enjoy your meal!

Ps: You can use also zucchini. It doesn't need to be sprinkled with coarse salt . You can just flour the slices one by one and fry them in abundant hot peanut oil in a frying pan....