Parmigiana di Melanzane

Ingredients

• 3eggplants — sliced and fried
• 600 gSan Marzano tomatoes — crushed
• 400 gfresh mozzarella — sliced
• 120 gParmigiano-Reggiano — grated
• 1 handfulbasil leaves
• 4 tbspextra virgin olive oil
• to tastefine sea salt

Method

1. Start by slicing the 3 eggplants into rounds about 1 cm thick. Lay them out on a large tray or board and sprinkle both sides generously with fine sea salt. Allow them to sit for about 30 minutes, until you see beads of moisture on the surface. This process helps to draw out bitterness and excess water, ensuring the eggplant will fry up nicely.
2. While the eggplants are weeping, prepare the tomato sauce. Crush the 600 g San Marzano tomatoes by hand or with a fork in a bowl. Heat 2 tablespoons of extra virgin olive oil in a saucepan over medium heat. Add the tomatoes and a pinch of fine sea salt. Let the sauce simmer gently for about 15 minutes, stirring occasionally, until it thickens slightly and the raw tomato smell mellows into a sweet aroma.
3. Once the eggplants have released their moisture, use paper towels to pat them dry thoroughly. Heat the remaining 2 tablespoons of extra virgin olive oil in a large frying pan over medium-high heat. Fry the eggplant slices in batches, making sure not to overcrowd the pan, until they are golden brown on both sides. This should take about 3-4 minutes per side. Remove and drain them on paper towels to absorb any excess oil.
4. Preheat your oven to 180°C (350°F). Take a baking dish and spread a thin layer of the tomato sauce on the bottom. Place a layer of fried eggplant slices over the sauce, slightly overlapping them. Tear the 400 g fresh mozzarella into pieces and scatter some over the eggplant. Add a few basil leaves for freshness and flavor.
5. Continue building the layers in the same order: tomato sauce, eggplant, mozzarella, and basil. Repeat until all the ingredients are used up, ensuring the top layer is eggplant covered with the remaining tomato sauce. Grate the 120 g Parmigiano-Reggiano over the top layer, ensuring an even coverage that will create a golden crust.
6. Place the assembled dish in the preheated oven. Bake until the top is bubbling and a deep golden color, which should take about 30-35 minutes. The cheese should be melted and slightly crisped at the edges, indicating it's ready.
7. Once baked, remove the Parmigiana di Melanzane from the oven and let it rest for about 10 minutes. This resting time allows the flavors to meld and the dish to set slightly, making it easier to cut. Slice into squares and serve warm, enjoying the layers of tender eggplant, rich tomato sauce, and melted cheese.