Revisited Parmigiana Parmigiana rivisitata

INGREDIENTS: eggplants, 2 tomato sauce, 2 cups garlic, 1 clove extra virgin olive oil, to taste soft cheese, to taste Parmigiano Reggiano, to taste salt , to taste

METHOD: Rinse the eggplants and cut them into slices. Season a little bit and then place them into a colander for about 30 minutes. Dry the slices and then roast them on both sides. Heat the tomato sauce with the garlic, the olive oil and a pinch of salt for about 15 minutes. Place the eggplants slices into the plates. Add 1 teaspoon of soft cheese and cover with the hot sauce. Complete with the grated parmesan.

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