Melanzane alla Parmigiana

Ingredients

• 12 large eggplants (about 1kg / 2.2 lb total), sliced 1cm thick
• 2Coarse salt (for drawing out moisture)
• 3Olive oil or sunflower oil for frying
• 4500ml (2 cups) tomato passata or crushed tomatoes
• 52 garlic cloves, minced
• 6Fresh basil leaves, a large handful
• 7300g (10 oz) fresh mozzarella, sliced or torn
• 880g (3 oz) Parmigiano-Reggiano, finely grated
• 9Salt and freshly ground black pepper
• 10Extra virgin olive oil for drizzling

Instructions

1. 1Sprinkle eggplant slices generously with coarse salt and lay in a colander for 30–60 minutes to draw out moisture. Rinse well and pat dry thoroughly.
2. 2Heat oil in a frying pan and fry eggplant slices in batches until golden on each side, about 2–3 minutes per side. Drain on kitchen paper. Alternatively, brush with oil and bake at 220°C / 425°F for 15–20 minutes until golden.
3. 3Make the tomato sauce: heat a little olive oil, sauté garlic for 1 minute, add passata, a few basil leaves, salt, and pepper. Simmer for 10 minutes.
4. 4Preheat oven to 200°C / 400°F. In a large baking dish, spread a thin layer of tomato sauce.
5. 5Layer: eggplant slices, a few tablespoons of sauce, some mozzarella, fresh basil leaves, a sprinkle of Parmesan. Repeat layers until all ingredients are used, finishing with sauce, mozzarella, and a generous layer of Parmesan.
6. 6Bake for 30–40 minutes until golden, bubbling, and the top is nicely browned.
7. 7Rest for 15 minutes before serving to help it hold together. Serve warm or at room temperature.