Fresh Parmigiana

Ingredients

tomatoes | 2
eggplant | 4
parmesan | 100 gr
basil | a bunch of leaves
capers | one or two spoons

Steps

Slice the eggplant, dispose them in a plte and cover them with salt. 
Then put on top of them a heavy dish. Let them rest like that for at least 30 minutes. Doing it the night before is better.

Cook the slices of eggplant on a hot pan.
Slice the tomatoes.
Grind some parmesan.

In a dish, place the slices of eggplant at the bottom. 
Add the tomatoes on top. 
Sprinkle some cheese. 
Throw in some basil leaves.
Pour some olive oil.
Add as many layers as you want.

Then cover the dish and let it cool down before serving.

Notes

also good without capers, maybe try with olives?
dont be shy with the oil and the cheese
do thin slices of eggplant, cook them well at low fire