Peel the eggplants and cut them into slices about ½ cm thick. Fry the eggplant slices in seed oil, blot off the excess oil with kitchen paper and dust with icing sugar. In two separate bowls, melt the two types of chocolate, either in the microwave or using a bain-marie. Chop the pine nuts. Mix the ricotta with the sugar and chopped pine nuts until the mixture is creamy. Start putting together the parmigiana, starting with a slice of eggplant, followed by the ricotta cream and milk chocolate. Follow with another layer of eggplant, and then the ricotta, dark chocolate and Fabbri amarenas. Continue in this order until you have the height of parmigiana you want.
Recipe by Chiara Maci