0. Start by making the tomato sauce, sautéing 1 clove of garlic in 2 tablespoons of extra virgin olive oil. Then, remove the garlic and pour 500 ml of tomato puree into the pan. Add a pinch of salt, season with fresh basil, and cook over low heat for at least 20 minutes.

1. Prepare the vegetables: wash and dry the eggplants, remove the stems and ends, and slice them lengthwise into 1/2-centimeter-thick slices. Arrange the sliced eggplants on two baking sheets lined with wax paper and drizzle with just a little oil. Cook in a preheated oven at 180°C (350°F) for 20 minutes. Alternatively, you can grill them on the stovetop.

2. Assemble the parmigiana: Cover the bottom of the pan with a first layer of tomato sauce. Arrange the first layer of baked eggplant on top, slightly overlapping. Add half of the sliced provola cheese and 2 tablespoons of Parmesan cheese. Cover the surface with the tomato sauce. Arrange the second layer of eggplant and add 2 tablespoons of grated cheese. Top with the remaining tomato sauce and the other half of the smoked provola cheese. Finally, add 2 tablespoons of cheese.

3. Move on to cooking: preheat oven to 180 degrees Celsius for 25 minutes. Remove the parmigiana from the oven. Wait at least 15 minutes before serving.