- Start by washing the eggplants thoroughly under running water, then pat them dry with a clean cloth. Using a mandolin, cut them lengthwise into slices about 1 cm thick, trying to obtain even slices.
- Take a bowl, beat the eggs with a pinch of salt and place the breadcrumbs in a flat plate.
- Take each eggplant slice and dip it first in the beaten eggs and then in the breadcrumbs, making sure the breading adheres well. Repeat for all the slices.
Preheat the oven to 200°C and line a baking sheet with parchment paper. Arrange the breaded eggplant slices on the baking sheet, without overlapping them, drizzle with oil, and bake for 10 minutes.
- Once cooked, grease a baking dish and cover with a first layer of cooked breaded aubergines.
- Stuff with cooked ham, scamorza slices, and sweet and sour onions with capers and tasty and delicious olives.
- Make another layer with the same ingredients and finish with a layer of eggplant.
- Season with the delicious pistachio and almond pesto, grated Parmesan cheese and julienned mozzarella.
- Bake at 200 degrees for 15 minutes or until golden and… serve!