Pasta Grannies enjoy Maria's Sicilian frying-pan eggplant parmigiana!

Maria lives in Sambuca, Sicily, where this version of eggplant (aubergine) parmigiana is popular. Most people bake theirs, but here it's made in a frying pan. Ingredients for this recipe is approximate, but for a 35cm/14" frying pan allow: 2 large purple eggplants, 3 medium potatoes, 20g breadcrumbs, 60g sliced Emmental, 45g Parmesan, 30g grated Pecorino, 200ml fresh tomato sauce (made with garlic and basil and passed through a food mill to remove pips and skin) and plenty of olive oil for frying.