Wash the aubergines, pat them dry and then cut them lengthwise into slices roughly 1 cm thick; you need 12, that’s to say 3 per person. Heat 4 spoonfuls of olive oil in a heavy-bottomed frying pan and brown the slices of aubergine on either side, 3 at a time, adding more oil if necessary. When they’re ready, lay them on absorbent paper and set them aside. In a bowl, mix the minced meat with the Cipollina, the parsley (the leaves, washed, patted dry and finely chopped) and some salt; add the grated pecorino and mix everything together well. Grease an oven dish with 2 spoonfuls of olive oil and arrange 4 slices of aubergine in it; spread ½ a teaspoon of Piccantissima on each slice, then add a good spoonful of the mixture of minced meat and Cipollina, without squashing it down. Place another 4 slices of aubergine on top and repeat the procedure; then do it again, finishing off with the minced meat mixture and the grated pecorino to complete the dish. Bake in a preheated oven, at 200 °C, for roughly 30 minutes, until a tasty crust forms on the surface.