A different version from the usual one, with the sauce reinforcing the Parmesan-fiordilatte pairing: Peppe Guida reinterprets the eggplant Parmigiana.

For 4 people

16 slices of Neapolitan long eggplant
500 g of fiordilatte
150 g of grated Parmigiano Reggiano
1 bunch of basil
4 eggs
200 g of flour
salt
pepper
1L of peanut seed oil
100 g of lard

Method

Peel the eggplants and slice them into slices about half a centimeter thick. Dip them in flour, then in beaten egg seasoned with salt and pepper, and fry them in hot oil until golden brown.

Drain them and let them dry on paper towels.

Melt and heat the lard in a pan over the fire.

Slice the fiordilatte into thin slices about half a centimeter thick and place them between two slices of fried eggplant, along with a basil leaf and plenty of Parmesan cheese.

Coat the eggplant "sandwiches" again in flour and eggs and fry them until golden brown, first on one side, then on the other, in the lard.

Dry well on paper towels, add a pinch of salt, and serve.