Another cool recipe from Lidia Merola and Tipeatalia
Ingredients for 4 servings: 300 g of fresh anchovies, 500 g San Marzano DOP tomatoes, 1 eggplant, 250 g Fior di Latte from Agerola, grated parmagiana cheese, bread crumbs, fresh basil, onion, olive oil, salt
Preparation: Pour the tomatoes that have been blanched, peeled and cut in chunks into a pan, add sliced onion, some basil leaves and a little 'oil. Cook over low heat for 15-20 minutes, stirring occasionally and seasoning with salt. Meanwhile, grill the eggplant slices and brush with a thin layer of oil.
Clean the sardines by removing the head and entrails. Drain the anchovy fillets, brush them with oil on both sides, dip in breadcrumbs and grill. In a pan, pour some of the tomato sauce that you previosly prepared, a layer of eggplant slices, anchovy fillets, the mozzarella, parmigiano cheese and basil. Start again, forming another layer pouring tomato and other ingredients,making sure to always complete the layer by covering with tomato sauce. Bake at 200 ° C (about 390° F) for about 10 minutes.