Ingredients
- 1 kg aubergines, sliced lengthways ½ cm thick
- 1 onion, chopped
- 1 clove of garlic, chopped
- 30 ml extra virgin olive oil
- 400g canned whole peeled tomatoes, smashed with a fork
- 300 ml oil, for shallow frying
- 250g mozzarella, shredded or torn up
- 70g grated parmesan
- 10-12 leaves of basil
- salt and pepper
Directions
Step 1
Sprinkle the aubergine slices with salt and leave in a colander with a plate on top; the weight will help draw out the juices. Leave for about an hour, then squeeze the bitter juice out of the slices, rinse, and pat dry.
Step 2
Meanwhile, prepare the tomato sauce: soften the onion and garlic in 2-3 tablespoons of olive oil; cook a few minutes then add the crushed tomatoes and half the basil. Continue cooking for 15-20 minutes until the sauce thickens. Season to taste with salt and pepper.
Step 3
Heat the frying oil in a pan over a medium-high heat, then add the aubergine slices in a single layer. Shallow fry on both sides for a few minutes until the slices are light golden. Remove from the pan with a slotted spoon and drain on kitchen paper. Repeat until all the aubergine slices are fried.
Step 4
Preheat the oven to 180°C.
Step 5
Assemble your Parmigiana: ladle a little of the tomato sauce into the bottom of the baking dish, then arrange alternate layers of aubergine, tomato sauce, a sprinkling of grated parmesan, a little basil and the slices of mozzarella. Repeat until all the ingredients are finished. Finish off with a layer of sauce and a sprinkling of grated parmesan.
Step 6
Bake in the preheated oven for 30-40 minutes. Let it rest for at least two hours then serve, garnished with the remaining fresh basil.
