The recipe, from de Nola


52. MOORISH EGGPLANT
BERENJENAS A LA MORISCA
Peel the eggplants and quarter them, and their skins having been peeled, set them to cook; and when they are well-cooked, remove them from the fire, and then squeeze them between two wooden chopping blocks, so they do not retain water. And then chop them with a knife. And let them go to the pot and let them be gently fried, very well, with good bacon or with sweet oil, because the Moors do not eat bacon. And when they are gently fried, set them to cook in a pot and cast in good fatty broth, and the fat of meat, and grated cheese which is fine, and above all, ground coriander; and then stir it with a haravillo like gourds; and when they are nearly cooked, put in egg yolks beaten with verjuice, as if they were gourds.
12-15 eggplants, peeled & chopped into quarters.
Combine with an equal volume of water in a heavy bottomed pot and bring to a boil.
When brown and limp, dump into a colander to drain.
When somewhat cool, take a cupful at a time and squish between two sturdy cutting boards to remove liquid.
Chop up (half inch to one inch dice).
Cover the bottom of a heavy skillet with oil and heat.
Fry chopped eggplant. about 5 minutes
In a pot, combine fried eggplant, 3 quarts vegetable broth, 3-4 cups parmesan cheese, cook together. 
combine 1 doz egg with about 3 c.  verjuice
Add 4 cup shredded mozzarella to pot. Stir until melted.
Add egg and stir in carefully so the egg doesn't immediately cook.
Cook about 3-4 minutes, stirring.
Add 1/4 cup ground coriander.
Serve warm.