Empanadas stuffed with Parmigiano Reggiano and eggplant parmigiana - Argentina

Mix the flour and lard in a large bowl until you get a texture like fine breadcrumbs. Dissolve the salt in warm water and pour a little at a time over the mixture of flour and lard. Mix until dough is smooth and elastic, then form a ball and leave to rest in the fridge for a few hours, tightly covered and sealed. Cut the eggplant into quarter-inch cubes, put them in a salt water bath for about an hour and then squeeze thoroughly. Fry the eggplant in hot oil until lightly browned and drain to remove the excess oil. Mix all the ingredients, adding tomato sauce until it is a firm consistency. Rest the mix in the fridge. Meanwhile roll out the dough and, with a pastry cutter, cut into 9-inch diameter circles. Fill each circle with a teaspoon of the filling, fold in half and seal the edges well. Pierce the empanadas with a toothpick, place them on a baking sheet lined with parchment paper and bake for about 15 minutes at 340°F/170°C until they turn light brown.