Cuore di Parmiggiana

The reason why I introduced Parmigiana heart-shaped? Simple,
my sweet heart, is really in love with this dish.

ingredients:

Tomato passata
peeled tomatoes
Sliced ​​cheese
grated cheese
hard-boiled eggs
Eggplant
salt and pepper to taste
Extra-virgin olive oil

First I cut the eggplant into slices, and I roasted,

I’ve done in the meantime boil hard boiled eggs,

and I cutted very thin .

I made the tomato sauce by adding the passata with the tomatoes a bit of onion and eggplant slices.
When the cooking reached I mixed the slices of eggplant in the sauce, so that the tomato sauce took a little flavor of the eggplant.

In a baking tray, I put a layer of sauce, and a layer of eggplant (as you can see from picture)

A bit of grated cheese and hard boiled eggs

Again a layer of eggplant, and tomato sauce, and finally the slices of cheese,

and repeat the whole thing until the tray is full

At the end I added the grated cheese and even bread crumbs so that it forms a good crispy crust

put in the oven at 200 degrees for about an hour,so that consolidates perfectly

Pictures made by FotoMaskaGrafia