Layered Fried Aubergine Parmigiana with Basil Tomato Sauce

What you need

• 1.2 kg (2 2/3 lb) eggplants, about 3 medium
• 1 tbsp coarse salt, for drawing out water
• 2 tbsp extra virgin olive oil
• 1 small onion, finely chopped
• 700 ml (3 cups) tomato passata
• 1 bunch basil, leaves picked
• fine salt, to taste
• 1 l (1 quart) peanut oil, or sunflower oil, for frying
• 300 g (10 oz) fresh mozzarella, fior di latte, sliced and drained
• 100 g (1 cup) parmigiano reggiano, grated

Method

Restated from the original video

1. 1

   Trim the eggplants and slice them lengthwise about 5 mm (1/4 in) thick.

2. 2

   Layer the slices in a colander, sprinkling each layer with coarse salt. Set a plate on top and leave to drain for 1 hour.

3. 3

   Meanwhile, warm the olive oil in a saucepan over medium-low heat and cook the onion until soft and translucent, 6-8 min.

4. 4

   Pour in the passata, add a few basil leaves and a pinch of salt and simmer gently, partly covered, until slightly thickened, about 20 min.

5. 5

   Lay the mozzarella slices on paper towels so they lose their excess whey.

6. 6

   Rinse the eggplant slices briefly if very salty, then press them dry between clean towels.

7. 7

   Heat the frying oil in a deep, wide pan to 175 °C (350 °F).

8. 8

   Fry the slices in batches, turning once, until golden on both sides, 2-3 min per batch. Drain on paper towels.

9. 9

   Heat the oven to 200 °C (400 °F).

10. 10

    Spread a ladle of sauce over the base of a baking dish about 20 x 30 cm (8 x 12 in).

11. 11

    Cover with a layer of eggplant, then spoon over more sauce and add some mozzarella, a handful of parmigiano and a few basil leaves.

12. 12

    Repeat the layers until everything is used, finishing with sauce, the last of the mozzarella and a generous layer of parmigiano.

13. 13

    Bake until bubbling at the edges and golden on top, 25-30 min.

14. 14

    Rest for at least 20 min before cutting so the layers set. Serve warm or at room temperature with a few fresh basil leaves.

Imported from blog.giallozafferano.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.