Parmigiana di Melanzane

Instructions

1. 1

   1. Prepare the aubergines Cut the aubergines lengthwise into slices about 5–7 mm thick. Sprinkle lightly with salt and leave them for around 20 minutes. Pat them dry with kitchen paper.

2. 2

   2. Cook the aubergines Brush the slices lightly with olive oil and grill or pan-fry them until golden and tender on both sides. Set aside.

3. 3

   3. Make the tomato sauce Finely chop the onion and garlic. Gently sauté them in a little olive oil, then add the tomato passata. Season with salt, pepper and, if needed, a tiny pinch of sugar. Add several fresh basil leaves and simmer for around 15–20 minutes.

4. 4

   4. Build the Parmigiana Spread a thin layer of tomato sauce over the bottom of a baking dish. Add a layer of aubergine, followed by tomato sauce, pieces of mozzarella, Parmesan and basil. Repeat the layers until everything has been used.

5. 5

   5. Finish the top Cover the final layer with tomato sauce, mozzarella and plenty of freshly grated Parmesan.

6. 6

   6. Bake 🔥 Bake at 200°C for approximately 30–35 minutes, until the top is bubbling and beautifully golden.

7. 7

   7. The hardest part… wait! 😍 Let the Parmigiana rest for about 10 minutes before serving. Finish with fresh basil and a little Parmesan.