- 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
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.
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.
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.
Preheat the oven to 180°C.
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.
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.