INGREDIENTS
Eggplants
High-quality salt
Extra Virgin Olive Oil "cooking" & "finishing"
Garlic
Passata di pomodoro
Mozzarella
Parmesan cheese
Basil
Salt and pepper to taste
PROCEDURE
Prepare Eggplants: Slice eggplants into 5mm slices, salt generously, and let them sit for 30 minutes to remove bitterness. Rinse or dab off the salt.
Garlic Infused Oil: Cook a whole garlic clove in "cooking oil" over low heat to infuse the oil with garlic aroma.
Tomato Sauce: Add tomato passata to the garlic-infused oil, simmer until the sauce thickens slightly, then set aside.
Fry Eggplants: Lightly oil the eggplant slices and fry until they have a crust but are not fully cooked. Season with salt and pepper.
Assemble Parmigiana: In a baking dish, layer EVOO, tomato sauce, eggplant slices, torn mozzarella, and basil leaves. Repeat for three layers, covering the final layer with aluminum foil.
Bake: Bake at 190°C for about 40 minutes until soft. Remove foil, top with grated Parmesan, and return to the oven until the cheese is golden.
Serve: Optional, let it rest to enhance flavors. Serve with additional Parmesan and a drizzle of "finishing oil".
