To prepare the Parmigiana: wash the aubergines and pat them dry. Cut them into slices approximately 1 cm thick, lay them on a baking tray and cook them in a preheated oven, at 200 °C, for roughly 15 minutes. Then brown the slices of aubergine, a few at a time, in a frying pan with a spoonful of olive oil; for each batch, pour in another spoonful of oil. Spread 3 spoonfuls of pesto in the bottom of an oven dish, arrange slices of aubergine in it, then add another 4 spoonfuls of pesto, 2 spoonfuls of grated fresh pecorino and 2 of grated aged pecorino, and, finally, a dozen Bombolini tomatoes well drained of their liquid. Add more slices of aubergine and continue creating layers, in the same order, until you have finished the ingredients. Cook the Parmigiana in the oven for 20 minutes at 180 °C, then switch to grill mode for about 5 minutes, so that a golden crust forms on the surface. Before serving, leave it to rest for about 10 minutes.

To make pesto without cheese at home:
200 g fresh basil leaves
100 g pine nuts
6 tbsp extra virgin olive oil
1 average size clove of garlic
2 pinches of salt

Wash the basil leaves and pat them dry, put them in a mortar with the chopped pine nuts, the coarsely chopped clove of garlic, salt and olive oil. Begin to crush and amalgamate everything with a pestle, until you obtain a sauce with a smooth, creamy consistency.