Pour the passata into a bowl, add salt, a little olive oil and a few fresh basil leaves, mix and set aside.

Cut the eggplant into slices, 3 slices per person, each about 0.5 cm thick, and lightly salt them.

In a separate bowl, beat the eggs with salt, pepper, grated lemon zest and about 15 g of grated Parmigiano-Reggiano, and mix thoroughly.

Coat the eggplant slices one by one in flour, then in the egg mixture, then in breadcrumbs.

Heat olive oil in a frying pan, fry the eggplant slices on both sides on high heat, then lower the heat and fry until golden, being careful not to burn them, and drain on paper towel.

Preheat the oven to 180°C and prepare a baking dish lined with baking paper.

Place one eggplant slice, add a spoonful of tomato sauce, a slice of mozzarella, a slice of prosciutto and a sprinkle of Parmigiano, then cover with a second eggplant slice and repeat.

Top with the third eggplant slice, a little tomato sauce and a large piece of mozzarella.

Bake in the oven for 15 minutes at 180°C, with the last 3 minutes under the grill.

Remove from the oven, drizzle with fresh olive oil and sprinkle generously with grated Parmigiano.