Ingredients for 4 people
Flour for dusting the eggplant
3 Eggs beaten
Sunflower oil for frying
500ml of tomato passata
Extra virgin olive oil
1 Clove of garlic
1/2 Onion finely chopped
A few bails leaves
250g of buffalo mozzarella ripped into small pieces
150g of grated Parmigiano Reggiano cheese
Wash the eggplant and cut them into 5mm thick slices
Arrange the eggplant slices in a colander with a good sprinkle of coarse salt in between the layers, put a plate on top of the eggplants then place a weight over the plate. Leave the eggplants
on the sink for about 30 minutes, they will be less bitter.
After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry.
Scoop some flour into a bowl and coast the eggplant slices, shaking off the excess flour from each slice. Meanwhile heat the frying oil in the large pan.
Check if the oil is hot enough by sacrificing a slice of the eggplant â€” dip a corner in the oil and when it is surrounded by many small small bubbles it means the oil is hot enough. Dip the
slices of eggplant into the eggs and start to deep dry them a small batch at a time.
Let them brown on both sides, it takes about 5 minutes. When the eggplants are golden and crisp, place them in a dish with some kitchen paper, so that the excess oil is absorbed. Season lightly
Make the tomato sauce. Heat a few tablespoons of extra virgin olive oil in a pan with a clove of garlic and the chopped onion.
When the garlic turns golden pour the tomato passata, add a cup of water and some of the fresh basil leaves. Season with a pinch of salt. Cook the salsa pomodoro for about 15 minutes until it
has lost the taste of raw tomatoes and become thicker and savoury.
In a large baking dish pour some of the tomato salsa and arrange a layer of fried eggplants. Sprinkle with some mozzarella and a few of the basil leaves and a generous layer of grated
Parmigiano. Spread the tomato sauce on top and keep making layers, until you have run out of ingredients. Top the last of the pomodoro salsa, a few pieces of mozzarealla and a lot of
Bake in the preheated oven of 180 degrees for about 35 minutes, until golden brown on top! Serve the parmigiana warm OR let it cool down completelty.