Parmigiana of Anchovies

Method

1. Wash and clean the eggplants. Cut them into thick slices by hand.
2. Place the eggplant slices on a tray, spread them slightly, and sprinkle each slice with salt. Let them sit to release bitter juices and moisture.
3. Meanwhile, prepare the sauce: in a non-stick pan, heat extra virgin olive oil. Add fresh garlic cloves and the white part of spring onions, sliced thinly. Sauté gently.
4. Add a little water to soften the garlic and spring onion. Then add basil stalks to infuse flavor; reserve the basil leaves for later.
5. Add Pizzutello tomatoes (or other peeled tomatoes), crushing some with your hands. Leave some whole for texture. Season with salt and freshly ground pepper. Cook for about 4 minutes until the sauce thickens and no watery liquid remains.
6. Rinse the salted eggplant slices and pat dry. Lightly flour them (use rice flour or cornstarch for gluten-free).
7. Heat extra virgin olive oil (preferably from the previous year's harvest) to 180°C (350°F) in a deep pan. Fry the floured eggplant slices until golden and soft. Drain on a wire rack, not paper towels.
8. Clean the anchovies: remove heads and bones, leaving fillets. Pat dry.
9. Slice the smoked provola cheese into thin pieces.
10. Assemble the parmigiana: in an ovenproof dish, layer fried eggplant, anchovy fillets, tomato sauce, smoked provola, and fresh basil leaves. Repeat layers, finishing with a top layer of eggplant, sauce, provola, and basil.
11. Bake in a preheated oven at 200°C (400°F) for about 5 minutes, or until the anchovies are cooked (white and flaky) and the provola is melted and bubbly. Alternatively, cook on a barbecue at 250°C (480°F) for 4 minutes.
12. Serve hot, garnished with extra fresh basil and a drizzle of tomato sauce if desired.