BAKED EGGPLANT WITH CHEESE Tortino di Melanzana alla Parmigiana

Ingredients

• 2 medium Eggplant
• 2 teaspoons Salt (Quantity estimated (not specified in original recipe))
• 1/4 cup Olive oil (or lard) (Originally lard. Substituted with olive oil for modern preference.)
• 2 Eggs
• 1 cup Cheese (such as mozzarella or provolone), cut into small pieces
• 1/2 cup Grated cheese (such as Parmesan) (Quantity estimated (not specified in original recipe))
• 1 cup Tomato sauce

Instructions

1. 1Peel the eggplant and slice it into 1/4-inch thick rounds. Sprinkle the slices with salt and place them in a colander or on a plate. Place a weighted plate on top of the eggplant slices and let them sit for 30 minutes to extract the bitter juices.
2. 2Heat the olive oil (or lard) in a large skillet over medium heat. Sauté the eggplant slices in the oil until they are golden brown and tender, about 3-5 minutes per side. Remove the eggplant from the skillet and set aside.
3. 3Preheat the oven to 350°F (175°C). Line a baking dish with a layer of the sautéed eggplant slices. In the center of the dish, arrange the hard-boiled eggs and cheese pieces. Sprinkle with grated cheese and pour some tomato sauce over the filling. Cover the top with another layer of the fried eggplant and a little more tomato sauce.
4. 4Bake in the preheated oven for 10 minutes, or until the cheese is melted and the dish is heated through.