Melanzane alla parmigiana

Ingredients

Quantities for 6 servings.

• 1.5 kg Aubergines
• 800 g Tinned tomatoes
• 400 g Mozzarella
• 150 g Parmesan
• 30 g Basil
• 3 clove Garlic
• 200 ml Olive oil
• to taste Salt and pepper

Method

1. Slice the aubergines lengthways half a centimetre thick, salt them and press them under a weight for half an hour.
2. Pat the slices completely dry; wet ones spit in the oil and never crust.
3. Fry the aubergine in batches in olive oil, two minutes a side, and drain them on a rack.
4. Fry the garlic, add the tomatoes and cook the sauce twenty minutes to thicken, salting at the end.
5. Slice the mozzarella and leave it on paper to drain for ten minutes.
6. Layer it: sauce, aubergine, mozzarella, parmesan, basil — four times over.
7. Bake at 190 °C for forty minutes and let it stand twenty before cutting.