Eggplant parmigiana

A very famous recipe of the Italian tradition: to prepare it you can involve a young and very skilled chef!

Prep time: 60 minutes

Cook time: 30 minutes

Serving: 4 people

What do you need

1 kg of aubergines

500 ml of tomato sauce

1 clove of garlic (minced)

1/2 onion (minced)

3 tablespoons of extra virgin olive oil

flour to taste

500 gr of mozzarella (or caciocavallo, or scamorza)

100 gr of grated Parmesan cheese

peanut oil for frying

salt to taste

Coarse salt to taste

basil to taste

How to proceed

Wash the aubergines, dry and cut them into slices to a thickness of 2 or 3 mm and place them in a container sprinkling them layer by layer with a little coarse salt to make them lose the water of bitter vegetation.

Cover them with a plate and put a weight on them. Leave them like this for at least 30 minutes.

Meanwhile, prepare the sauce: in a saucepan fry the onion and garlic with 2-3 tablespoons of extra virgin olive oil, the garlic, add the tomato puree, salt and cook the sauce for 15-20 minutes (someone adds half a teaspoon of sugar

Rinse the aubergines to remove the salt and dry them very well with absorbent paper. Flour the slices one by one and fry them in plenty of hot peanut oil in a high-sided pan. Drain them from the oil and put them to dry on absorbent paper.

Take a baking sheet and make a small layer of sauce at the base. Arrange a layer of fried eggplant on top, then sprinkle again with the sauce, grated Parmesan cheese and a little diced mozzarella.

Spread another layer of eggplant and always cover with parmesan, mozzarella and sauce and so on until all the ingredients are used up. Finish with a layer of sauce and parmesan.

Bake the parmigiana aubergine pan at 200 ° C for 30 minutes, making the surface brown in the last 5 minutes of cooking by setting the oven to grill mode.

Remove the parmigiana from the oven and let it cool before completing by distributing a few basil leaves on the surface.