There are disagreements as to who invented this dish. Some say the Fransican Friars others say Agostiniane Nuns.  In any case melanzane al cioccolato remained a seasonal, hyperlocal oddity. The dish eventually gained international celebrity in the late 19th and early 20th centuries when the nephew of Tsar Nicholas II sampled the dessert at the famous Grand Hotel Cocumella in Sorrento. Today, the dessert is predominantly made around the Amalfi Coast and Campania and is traditionally served on August 15th to celebrate the national summer holiday of Ferragosto

Serves 8

2-3 large eggplants/1.25 kg/2.75 pounds, peeled and sliced thinly (.5cm)
100g/3/4 cup plus 2 tablespoon unsweetened cocoa powder
50g/5 tablespoons 00 flour
100g/3/4 cup approx. flaked almonds or chopped walnuts
About 550ml/2.3 cups water
200g/7ounces dark chocolate, chopped
500g/2 1/2 cups sugar
100g/about 2/3 cup pine nuts
100g/1/2 cup candied lemons or oranges
Peanut Oil, as needed to fry the eggplant

Preheat oven to 100C/210F

Place the cut eggplants in a colander and sprinkle with coarse salt.  Place a plate on top.  Let them drain for 45-60 minutes.  In a medium sauce pan add the sugar and 250ml/1 cup water.  Bring to a boil, stirring until the sugar has dissolved.  Cook the syrup for a few minutes, making sure it does not colour.  Remove the pan from the heat.  Add the chopped chocolate and stir until it is completely melted.  In a sieve, add the flour and unsweetened cocoa.  Sift into a bowl.  Add 300ml/1 1/3 cups water.  Mix until it is lump free. Add the flour mixture to the melted chocolate mixture.  Cook on medium heat until a thick cream-like consistency.  Remove from the heat.

Rinse the eggplants and pat dry.  In a heavy bottomed pan add enough oil to have 6.35mm/1/4 inch oil.  Heat on medium – medium high heat until shimmering.  Carefully add eggplant slices in one layer.  Fry until golden brown (1-2 minutes per side).  In a baking dish or lasagna pan a bit of the chocolate mixture to just cover the bottom.  Place the fried eggplant in one layer (as you would lasagna noodles).  Add more of the chocolate mixture.  Sprinkle it with candied citrus, and nuts.  Then another layer of eggplant, chocolate etc until the eggplant is finished. Top with chocolate, nuts and candied fruit.  Place in a preheated oven and bake for 15-20 minutes.  Serve warm.