- seed oil for frying
- 500ml of tomato purée
- extra virgin olive oil
- 1clove of garlic
- a few parsley leaves
- 150g mozzarella fiordilatte finely chopped
- 100g of grated Parmesan cheese
Wash the aubergine and cut them into 5 mm thick slices.
Arrange the aubergine slices in a colander with a good sprinkle of coarse salt in between the layers, put a plate on top of the aubergines then place a weight over the plate. Leave the aubergines on the sink for about 30 minutes, they will be less bitter and biting.
After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry. Meanwhile heat the frying oil in a large pan
Deep fry the aubergines in batches. Let them brown on both sides, it takes about 5 minutes. When the aubergines are golden and crisp, place them in a dish with some layer of kitchen paper. Season lightly the aubergines with salt
Make the tomato sauce. Heat a few tablespoons of extra virgin olive oil in a pan with a clove of garlic. When the garlic turns golden pour the tomato purée, add a cup of water and some fresh parsley leaves. Season with a pinch of salt. Cook the tomato purée for about ten minutes, until it has lost the taste of raw tomatoes and has become a savory and thick sauce.
Finally time has come to make the melanzane alla parmigiana. Choose your favourite baking dish (about 30 x 20 cm) and spread a few tablespoons of tomato sauce on the bottom.
Arrange a layer of fried aubergines, sprinkle with some mozzarella and a generous layer of grated Parmigiano. Spread the tomato sauce on top and keep making layers, until you run out of ingredients. . Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano.
Bake in the preheated oven to 180°C for about 35 minutes, until golden brown on the top.
Serve the parmigiana warm .