Aubergines 4,
breadcrumbs gr. 100,
salami gr. 50,
hard boiled eggs 2,
beaten eggs 2,
fresh caciocavallo cheese gr. 50,
grated caciocavallo cheese gr. 50,
basil,
a cup of tomato sauce,
olive oil,
salt and pepper.
Slice aubergines, leave in little salty water for a while, dry them well and deep fry until brown.
Turn the flame off, take the exceeding oil out and in the same pan put, in order, some breadcrumbs, a layer of aubergines, chopped salami, sliced hard boiled eggs, sliced fresh cheese, some sauce and grated cheese.
Make two layers and cover the pie with aubergines and some breadcrumbs. Beat eggs with grated cheese and pour on top over the breadcrumbs. Put the pan on a very low flame and shake it to make the eggs reach the bottom.
After 5 minutes at least (do not let the pie stick to the bottom) turn it (use a dish) and cook the other side. Serve warm.