aubergines - eggplants pan

.aubergines - eggplants pan

Recipe from Agrigento. In Enna it’s called “mirlinciana nò daganéddu” (eggplants pan).
Fry the eggplant (aubergine) cut into slices and prepare a tomato sauce seasoned with garlic.
In a pan put a few drops of oil, sprinkle breadcrumbs and place a layer of eggplants (aubergines). Cover with the sauce; pieces of salame or fresh sausage; slices of hard-boiled eggs; pieces of caciocavallo; grated fresh pecorino; leaves of basil.
Now put a second layer of eggplants (aubergines) and cover with cheese and grated breadcrumbs.
Cover and cook on a weak fire. After a few minutes pour over beaten eggs. When coagulated, remove from fire and serve.