Layered baked aubergine with tomato sauce, mozzarella and Parmigiano Reggiano.
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| prepPreheat oven to 350°F / 180°C | |||||||
| 2 large aubergines / eggplant (around 700 g) | Slice eggplant, salt & drain 1 hr | Rinse eggplant, dust with flour | Fry eggplant in sunflower oil | Layer eggplant, sauce & cheese in dish | Bake covered 20 min, uncovered 20 min | Rest 5 min before serving | |
| 1 white onion, finely chopped | Sauté onion in oil until soft | Add passata & basil, simmer 10–15 min | |||||
| 7 ml olive oil | |||||||
| 700 g pureed tomatoes (passata) | |||||||
| Small bunch of basil, torn by hand | |||||||
| Salt, to season | |||||||
| Pepper, to season | |||||||
| Flour, for dusting | |||||||
| 125 ml sunflower oil (for frying) | |||||||
| 250 g mozzarella cheese, cut into cubes | |||||||
| 70 g Parmigiano Reggiano cheese, freshly grated | |||||||
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