RGFE

Directions

Step 1

Place the tomato passata in a saucepan with a tablespoon of extra virgin olive oil and a few basil leaves. Cover and cook on low heat for about 30 minutes, stirring occasionally. Add salt and leave to cool.

Step 2

Slice the mozzarella or fior di latte and drain well. In the meantime, cut the aubergines lengthwise into 5mm thick slices, sprinkle with a little salt and place in a baking dish to draw out excess liquid, alternating layers of aubergine with paper towels.

Step 3

After half an hour, take the aubergine slices and fry them in plenty of oil, drain on paper towels and set aside to cool. Change the oil when necessary. Before assembling the parmigiana, the ingredients must be cool, otherwise the mozzarella will melt! Pour a ladle of the previously prepared tomato sauce on the bottom of the oven dish. Next cover the bottom of the dish with a layer of aubergine slices, without overlapping or leaving gaps.

Step 4

Then add a layer of mozzarella slices and a few basil leaves, cover with a ladle of tomato sauce and sprinkle with grated Parmesan. Repeat, following the same sequence: 1 layer of aubergines, 1 layer of mozzarella and basil, 1 layer of tomato sauce and finally grated Parmesan.

Step 5

Make at least 3 layers to obtain a deep parmigiana! Finish with a layer of aubergine slices and top with the sauce, grated Parmesan and a few basil leaves. Bake the parmigiana in the oven at 180°C for about 30 – 35 minutes. The time can vary from oven to oven, so check the dish after the first 15 minutes.

Step 6

It is ready when a crust forms on the surface. Remove from the oven and cool completely in the dish.

Wait at least 3 – 4 hours before serving. It tastes even better the next day!