Preparation time: 60'

Ingredients: (Serves 10)
1 3/4 pounds medium eggplants - 1 1/4 pounds ripe tomatoes - 8 ounces mozzarella cheese - 1 ounce Parmigiano Reggiano, freshly grated - 5 hard boiled eggs, peeled and sliced - 3 anchovy filets, cut into pieces - basil leaves - 3 tablespoons bread crumbs - 2 tablespoons fresh Italian parsley, finely minced - white flour - 3 tablespoons extra - virgin olive oil - salt and pepper

Trim the top of the eggplants and cut into 1/4" slices. Put in a colander, sprinkle with salt, and leave to drain (about 30 minutes). Slice the tomatoes, sprinkle with salt and put in a colander to drain (about 10 minutes). Preheat the oven to 400°.

Rinse the eggplant slices and pat dry. Sprinkle with flour. In a skillet, warm 1 tablespoon olive oil, and fry the eggplant slices on both sizes. In a bowl, combine the bread crumbs, parsley and the Parmigiano.

Grease an oven dish with one tablespoon olive oil. Cover with alternate layers of eggplants, hard-boiled eggs, tomatoes, anchovies, shredded basil leaves, and mozzarella slices. Season with salt and pepper. Cover with the bread crumb mixture. Drizzle with the remaining olive oil and bake for 15 minutes.