_Tortino di Melanzana alla Parmigiana_
The eggplant should be prepared as for ordinary frying, that is, it
should be peeled, sliced and the slices sprinkled with salt and left
under a weighted plate for some time to extract the bitter juices.
Sauté the slices in oil or lard. Line a baking dish with them. Fill
the center of the dish with hard boiled eggs and cheese cut into
little pieces. Add to this filling enough grated cheese and tomato
sauce to flavor it to taste. Cover the top with another layer of the
fried eggplant and a little more tomato sauce. Bake in the oven for 10
minutes.
_Roma Pavilion Restaurant, Chicago._