Recipe Neapolitan Aubergine Parmigiana

Ingredients:

800 grams of eggplant, 250 grams of mozzarella, 80 grams of grated Parmesan, 1 sprig of basil, 750 grams of peeled tomatoes, 1/2 onion, 50 milliliters of extra virgin olive oil, oil to fry just enough, flour enough, it rises just enough

Doses for: 4 persone realization time: 2 hours and 0 minutes

Recipe:

Slice the eggplant to obtain equal slices less than 1 centimeter high. Put them in a baking dish salting each layer. Put a saucepan full of water on them to press them and leave them there for at least 1 hour. Afterwards, rinse them from the salt, squeeze them and dry them with a cloth. In a bowl, beat the eggs with a pinch of salt. Meanwhile heat the oil in a frying pan. Flour the aubergines, pass them in the beaten egg, drain the excess and fry them in the hot oil. Drain them when they are golden. Now switch to tomato sauce. In another pan heat oil with 2 whole cloves of garlic, then add the peeled tomatoes. Add the basil, salt and cook over medium-low heat for 20-30 minutes. When the sauce is ready, assemble the parmesan. In a baking dish, put some tomato sauce, then create a first layer of fried eggplant and add the mozzarella and plenty of Parmesan. Repeat the procedure alternating all the ingredients starting from the tomato sauce. After the last layer, finish with the tomato sauce and Parmesan. Bake for 20-25 minutes at 180 degrees. Serve cold.

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