2 large eggplants
Olive oil for frying
4 tablespoons dried breadcrumbs
1/2 cup milk
3 ounces Parmesan or pecorino cheese, grated
7 ounces fresh mozzarella (about 1 large ball), provola, or caciocavallo cheese
1.Cut the eggplant into 1-centimeter slices and sprinkle each with salt on one side. Let sit for at least 30 minutes or up to 8 hours. Rinse and pat the slices dry, then fry them in plenty of olive oil (or grill with a little olive oil) until golden brown and tender. Place the slices on paper towels to drain any excess oil and set aside until needed.
2.Prepare a casserole dish by greasing it with olive oil and dusting with a tablespoon of the breadcrumbs.
3.Beat the eggs and milk together with a pinch of salt and half of the Parmesan cheese.
4.Layer the eggplant in a casserole dish with the mozzarella and a sprinkling of breadcrumbs. Pour the egg mixture over the eggplant and mozzarella. Finish with the rest of the Parmesan and a final sprinkling of breadcrumbs. Bake in the oven at 350º F until the eggs are set and the top is golden and crisp, about 15 to 20 minutes. Serve as part of an antipasto.
Source : Emiko via food52.com