For two people you will need:
500 g eggplants
1 tin of peeled tomatoes
200 g mozzarella
1 bunch of basil
4 tbsp Parmigiano Reggiano, freshly grated
4 tbsp Pecorino, freshly grated
Wash the eggplants and cut them into slices approx. ½ cm thick. Place them in a colander, sprinkle with salt and leave them to draw for half an hour. Then rinse the slices and dab them dry with a paper towel. Preheat the oven to 180° Celsius.
Heat the oil in a pan and fry the eggplants in portions. Place the fried eggplants on paper towels to absorb the oil.
Season the tomatoes well with salt and pepper. Slice the mozzarella.
Place a layer of fried eggplants into an ovenproof dish. Spread over the tomato sauce and basil and cover with mozzarella. Continue in the same manner and then sprinkle the grated Parmesan and pecorino on the top layer.
Cook on the middle shelf of the preheated oven at 180° Celsius for 45 minutes.