Ingredients for 6 people: 500 g aubergines7-8 tomato5 basil leaves100 g pecorino cheese1 clove of garlic6 slices bread3 tbsp extra virgin olive oil500 ml extra virgin olive oil salt pepper
Wash the aubergines, cut the ends off, dice them and put them in a colander. Sprinkle them with salt, cover with a plate and place a weight on top. Leave the aubergines like this for roughly an hour so that they lose their bitter water and flavour.
In the meanwhile wash the tomatoes and blanch them for 2-3 minutes in boiling water, so you can remove their skins easily. Sauté the clove of garlic with 3 tablespoons of olive oil in a heavy-bottomed frying pan, add the tomatoes (squashed) and the basil leaves in pieces, and leave to cook for a few minutes over a low heat. Then season with salt and pepper and remove from the heat.
Wash the cubes of aubergine under running water to eliminate the salt, squeeze them well and fry them in a frying pan, in plenty of olive oil. To see whether the oil is hot enough, drop a piece of bread crust into it; if it begins to sizzle straight away, you can fry the cubes of aubergine. Turn them from time to time until they begin to go golden-brown; remove them, using a perforated spoon, and place them on absorbent kitchen paper.
Put the tomato sauce back on the stove and add the cubes of aubergine, stirring everything together carefully. Let the Parmigianina simmer until the sauce has thickened a little, Then add the grated pecorino cheese, give it a good stir and turn the heat off.
While the sauce is cooling down for a few minutes, toast the slices of bread. Cut them in half, distribute the Parmigianina on top and serve your bruschetta decorated with a few flakes of pecorino.