Eggplant parmigiana

Remove the tops of the eggplants, keep the skin, and slice about 1 cm thick, no thicker; trim part of the skin from the outer slices.

Layer the slices with salt, cover with baking paper and something very heavy, and leave at least 20 minutes to press out the bitter water.

Chop the carrot and onion and blend with about five tablespoons of olive oil, then more oil and a splash of water, until creamy: the soffritto.

Blend the peeled tomatoes gently into a passata.

Cook the soffritto over medium-low with a little water so it does not burn, about 10 minutes on low, until it darkens.

Add the crushed tomatoes, stir, cover and cook on low 20 minutes, stirring now and then, until thick.

Off the heat, add about half a tablespoon of salt, plenty of pepper and torn basil; let the sauce rest at room temperature.

Uncover the eggplant and discard the bitter water.

Coat each slice in flour and fry in hot oil, turning, until golden brown and crunchy, focusing on the skin side.

Drain the fried slices on kitchen paper to absorb the oil.

Cut the fresh mozzarella into small cubes; do not use shredded mozzarella.

Spread sauce over the bottom of the dish, lay eggplant slices with no gaps (small pieces fill gaps), cover with sauce, add basil, pecorino and mozzarella; repeat, pressing gently to fit more layers.

Finish the top layer with a generous amount of sauce only, no cheese or basil, and cover gently with foil.

Bake at 180 Celsius, covered, 30 minutes.

Sprinkle with plenty of pecorino and bake uncovered 10 more minutes so the cheese melts.

Cut and serve with a little more pecorino on top.