Chocolate cookies

The chocolate cookies perfect for every chance - brittle, crunching, a bit a bit too hard, strikingly cracked. Almonds are enriching their taste.

Elements:
• of 125 g of the plain chocolate (min. 70 % cocoas)
• of 150 g of the flour
• 1 egg
• of 30 g of the cocoa
• 1 teaspoonful of soda
• 1 / is salting 2 teaspoons
• 125 of the soft g of butter
• 125 of the brown g of the sugar
• 1 teaspoonful of vanilla extract
• 50 of the g of almonds chopped up finely or nuts


Preparation:
dissolve 125 g of the chocolate in the small pan, placed on steam. In the bowl mix flour, cocoa, soda and salt. Blend butter with the sugar to white cream, gradually add the dissolved, cooled chocolate, next egg and vanilla extract. Mix mass with loose elements. With teaspoon put mass on the flat piece of metal for baking, should be conical (while baking lightly will flatten). Bake in pace. 170 Sr. c 20 min.

Parmigiana Di Melanzane 

Ingredients
3 large aubergines
Olive oil for frying....not extra virgin.
1 onion sliced
2 cloves of garlic 
5oz/150g fresh mozzarella, sliced
9 fl oz/250ml tomato-based pasta sauce
7oz/200g Parmesan cheese, grated
fresh basil to taste
salt & pepper..

Wash the aubergines, dry and then cut into ½in/1cm-thick strips lengthways.
Generously sprinkle with salt to draw out their bitter water and place in a colander to let the water drip out, about 30 minutes..
Wash and dry to remove the excess salt and pat each slice of aubergine in some flour on both sides.
Heat the oil, then fry the aubergines until lightly browned on both sides and let dry on some paper towels.
Meanwhile heat a drizzle of oil in a pan, add the onion and garlic and sweat for 10 minutes, then add the tomato sauce and cook for 10/15 minutes adding some fresh basil at the end. 
Now arrange layers of aubergines, mozzarella, tomato sauce, then parmesan and more basil, in a baking dish, repeating to make a multi-layered dish and season each layer with a little salt & pepper..
Bake at 350F/180C/Gas 4 until heated through for about 20/25 minutes or until the Parmesan on top has lightly browned. 
Serve hot with crusty baguette or even better the next day cold with a nice salad..

P.S....you could also add mushrooms or other veg to make it more interesting, although that isn't the classic way.