Parmigiana di Melanzane

One of my personal favourite meals ever

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Step 1

Start by adding a dash of olive oil and the onion to a pot on medium heat. Once it becomes translucent, add the passata, basil, a pinch of salt and pepper. Lower the heat to medium-low and cover with a lid. Cook for 50-60 minutes.

Step 2

Slice the eggplant in ½cm thick slices. Place the slices in a bowl and add salt all over them. Put a weight on top and let the moisture come out for 15 minutes at least. Once that’s done dab the slices dry with a paper towel.

Step 3

In a pan, heat up about 1cm of olive oil. Pass the slices into the flour and fry them on both sides for 3/4 minutes. Drain the oil on paper towels.

Step 4

Preheat the oven to 200°C. In an oven tray, assemble the parmigiana by layering the sauce, eggplant slices, mozzarella, Parmesan and repeat. Make sure the last layer of Parmesan is thick so it’ll melt nicely and cook for 30 minutes in the oven.