Wash and clean the eggplants, remove the stalks and slice them lengthwise; each slice should be about 1/2 cm thick.

Place the sliced eggplants on a sloped surface, sprinkle with salt and let them drain for about 30 minutes; then rinse quickly, dry thoroughly and fry in oil.

Once done, remove excess oil by placing on absorbent paper.

Soak the carasau bread in water, then lay it on a cloth to drain; meanwhile prepare a sauce by mixing a few tablespoons of oil, raw minced garlic, and basil.

Mix with previously chopped small diced cherry tomatoes.

Finally, layer the ingredients in a large container alternating the carasau bread, fried eggplant slices, and tomato sauce.

Don’t forget to grate the pecorino roughly for each layer.

Let the appetizer rest for a few hours before serving.