ingredients

1.5 kg of eggplant
650 ml of water
200 grams of unsweetened cocoa powder
200 grams of candied orange
300 grams of chopped dark chocolate
150 grams of flour
200 grams of chopped walnuts
200 grams of pine nuts
600 grams of sugar

Preparation

1. Wash and cut the eggplant into slices, place them in a colander salting it and covering them with a lid and let stand for at least 1 hour.
2. Meanwhile, prepare the chocolate cream by melting sugar in 325 grams of water and then add the chocolate and melt always sirring so does not stick. In a bowl mix the remaining 325 ml of water with the cocoa powder and flour, then add this mixture to the syrup prepared earlier by continuing to cook over low heat, stirring, so does not stick.
3. Wash the eggplant and fry them in hot oil and then dry with a paper towel and start assembling the “parmigiana” preparing a first layer of cream with chocolate followed by a layer of eggplant to be covered by other cream, pine nuts, chopped walnuts and candied orange and continuing in this way until you reach the end of the pan. Refrigerate for at least 2 hours (it would be better all night) then serve at room temperature or cold.