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Parmigiana di Melanzane (Aubergine/Eggplant Parmigiana)

Servings: 4-5
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Ingredients
  

  • 4–5 large (1.2 kg) aubergines
  • 17.6 oz (500 g) tomato passata
  • 2 cloves garlic
  • 4/5 fresh basil leaves
  • 17.6 oz (500 g) fresh mozzarella cheese
  • 5.3 oz (150 g) grated Parmigiano-Reggiano cheese
  • 2 tbsp (30 ml) olive oil
  • Peanut oil for frying
  • 2 tbsp (30 g) coarse salt
  • Fine salt, to taste

Instructions
 

  • Prepare the aubergines
    Trim both ends of the 4–5 large (1.2 kg) aubergines. Slice them lengthwise into uniform slices about ¼ inch (½ cm) thick. Lay the slices on a cutting board and sprinkle 2 tbsp (30 g) coarse salt evenly over them. Let them rest for 30–60 minutes to draw out excess water and a touch of bitterness. After resting, pat the slices dry with a clean kitchen towel.
  • Prepare the other ingredients
    While the aubergines are resting, mince the 2 cloves of garlic. Slice the 17.6 oz (500 g) fresh mozzarella cheese into even pieces.
  • Make the tomato sauce
    Heat 2 tbsp (30 ml) olive oil in a saucepan over medium heat. Add the minced garlic and sauté until fragrant. Pour in 17.6 oz (500 g) tomato passata, season with fine salt to taste, and stir in the 4/5 basil leaves. Simmer gently for15–20 minutes to allow the flavours to meld, then set aside.
  • Fry the aubergine slices
    In a large skillet, heat enough peanut oil for frying to cover the bottom of the pan. Fry the aubergine slices in batches until golden and crispy on both sides. Transfer the fried slices to a plate lined with paper towels to drain any excess oil.
  • Assemble the Parmigiana
    Preheat your oven to 350°F (180°C). Spread a thin layer of tomato sauce at the bottom of a baking dish. Place a layer of fried aubergine slices on top, followed by a layer of sliced mozzarella and a sprinkle of grated Parmigiano Reggiano cheese. Repeat until all ingredients are used, layering in alternating directions to make cutting easier after baking.
  • Bake the Parmigiana
    Bake for 30–40 minutes. About 5–7 minutes before the end, add the remaining mozzarella and Parmigiano Reggiano on top for a golden, bubbly finish.
  • Serve and enjoy
    Remove from the oven and let it rest for a few minutes. Serve warm, ideally with crusty bread or a fresh green salad on the side.