Pan-Fried Eggplant Parmigiana

Method

1. Wash and remove the stem from the eggplants. Use a peeler to peel strips alternately, then slice into slices about 0.5 cm thick (using a slicer if available for uniform thickness).
2. Prepare the breading: beat eggs with pepper and salt. Coat the eggplant slices in flour, then add some beaten egg and mix in a tray for a light breading (or bread each slice individually).
3. Heat oil to temperature. Fry the eggplant slices until golden on both sides. Drain on paper towels.
4. For each portion: take one fried slice, add dried mozzarella (or scamorza), basil, salt, pepper, and Parmesan. Top with another slice and press gently to compact. Set aside.
5. (Optional variation) Repeat the process adding a slice of cooked ham between the layers. This variation is served in bianco (without tomato sauce).
6. Place all portions in a pan, cover with a lid, and wait for the mozzarella to melt.
7. Plate: put some tomato sauce on the plate, place the parmigiana on top, add Parmesan, pepper, and basil leaves. For the ham version, skip the tomato sauce and add only Parmesan, pepper, and basil.