Parmigiana di melanzane (eggplant parmigiana)

Cut the eggplants into slices about 1/2 cm thick.

Roast the eggplant in the oven (the original recipe calls for the eggplant to be dipped in a mixture of flour and egg and fried in Aove, but I do the light version).

Prepare the tomato sauce by sautéing onion, olive oil and crushed tomato (fried tomato does not work well).

In a baking dish put in the bottom a little tomato sauce, and mount the base with the slices of eggplant. We put a few pieces of mozzarella, a little parmesan and for those who want, also a little cooked ham (I do not usually put it, but my mother does) and a little tomato sauce.

Repeat this step 3 times, and at the end I covered the parmigiana with more tomato sauce.

Bake at 180* C for half an hour (depending on the oven).