INGREDIENTS
- 1.5 kg black oval aubergines
- 1.4 l tomato puree
- 500 g mozzarella fiordilatte
- 150 g Parmigiano Reggiano cheese
- 1/2 golden onion
- Extra virgin olive oil, as needed
- Black pepper, to taste
- Basil, as needed
- Salt, to taste
- Extra virgin olive oil for frying, as needed
- 35 g coarse salt
PREPARATION
- Wash and dry the aubergines, remove the stems and cut lengthwise into 3-4 mm thick slices. Arrange the slices in a colander and sprinkle with coarse salt. Cover with a weight to drain the water from the plant and leave to stand for one hour. Cut the mozzarella cheese into small cubes and drain them.
- Meanwhile take care of the sauce: pour a little olive oil in a saucepan and sauté the chopped onion for a couple of minutes. Add the tomato puree, season with salt and cook on low heat for 45 minutes. When cooked add the hand-torn basil leaves.
- Heat plenty of oil and rinse the aubergine slices. Fry a few slices at a time and be careful not to burn them. Once ready, dry on absorbent paper.
- Compose the Parmigiana: place a little sauce on the bottom of a pan and cover with a first layer of aubergines. Season with pepper and sprinkle with Parmesan cheese, distribute the cubes of mozzarella evenly, then pour in some sauce.
- Continue in this order until you run out of ingredients. Pour the remaining tomato sauce on top of the last layer.
- Cook the Parmigiana in a hot oven at 200°C for 40 minutes, then leave to stand for a few minutes before serving.