Fried Vegetables and Parmesan

Directions

•  cut vegetables
  Clean mushrooms, rub dry with kitchen paper if necessary, and cut into quarters. Wash and dry cocktail tomatoes, aubergine, and pointed peppers. Halve the tomatoes, roughly dice the aubergine, and cut the pointed peppers into rings, removing the core if necessary. Peel the garlic and chop it to fine slithers.
• sauté the mushrooms
  Heat two tablespoons of olive oil in a pan and fry the mushrooms over high heat after that slightly reduce the heat Add garlic and fry briefly. Season the mushrooms with a pinch of salt, sugar, and pepper each. Add the halved cocktail tomatoes and toss in the pan. Remove the pan from the stove.
• sauté eggplants
  Heat two tablespoons of olive oil in a second pan and fry the aubergine cubes over high heat. Season with a pinch of pepper and salt each and add the tomato sauce. Pluck the basil leaves, wash, dry, and add to the aubergines in small pieces. Remove the pan from the stove as well.
• mix the salad
  Cut the romaine lettuce hearts and the stalk into strips, wash, and spin dry. Sort out the rocket, wash it with the herbs, shake it dry, and just cut it roughly. In a large bowl, whisk the remaining olive oil with the balsamic vinegar. Season with 1 pinch each of sugar, salt, and pepper, and then Add the romaine lettuce, rocket, and herbs and mix with the vinaigrette. Add pointed pepper rings, olives, and artichoke hearts, and mix well everything thoroughly.
•  serving
  Spread the salad on deep plates, arrange the mozzarella balls, fried aubergine cubes, and mushroom-tomato mixture on the top, and serve the Insalata Salva sprinkled with parmesan shavings.