Heat a large saucepan half full with vegetable oil to 180˚C. Dip eggplant in batter, then into crumbs. Deep-fry, in batches, if necessary, until golden and crisp and eggplant is cooked (5-6 minutes).

Fill a large, deep pan with at least 1/2 inch of oil and set over medium-high heat. Dredge each eggplant plank through flour to cover. Shake off excess and dip eggplant into eggs to completely coat.

Stir in coconut cream and give the sauce a taste. It will probably need another pinch of salt. Use the back of a spoon to make four little nests in the mixture, one for each egg. Crack an egg into ...

To prepare paccheri with fried eggplant cream ... Now retrieve the sauce set aside (12). Pour it into a pitcher (13), add a couple of tablespoons of eggplant (14) and the grated Grana Padano ...