Parmigiana di Melanzane

Ingredients

• globe eggplants1.2 kg (about 3)
• fine sea salt2 tbsp, for sweating
• sunflower or peanut oil500 ml, for frying
• whole peeled tomatoes800 g
• garlic cloves, smashed2
• extra-virgin olive oil3 tbsp
• basil leaves1 large handful
• fior di latte or low-moisture mozzarella, torn300 g
• parmigiano reggiano, grated80 g
• eggs, beaten2

Steps

1. 1

   Slice and salt eggplants.

   Slice eggplants lengthwise into 8 mm planks. Salt generously on both sides and stand them in a colander for 45 minutes to weep. Rinse and press dry between towels.

2. 2

   Make the tomato sauce.

   Meanwhile, crush the tomatoes by hand. Warm olive oil with the garlic in a saucepan until fragrant, add tomatoes and a pinch of salt, and simmer until thick and jammy, about 20 minutes. Tear in half the basil at the end and discard the garlic.

3. 3

   Fry the eggplant slices.

   Heat the frying oil to 180C/350F. Dip each eggplant slice through beaten egg, letting excess drip off, then fry in batches until deep gold on both sides. Drain on a rack, not paper — paper steams them limp.

4. 4

   Assemble the layers in baking dish.

   In a baking dish, spread a thin film of sauce. Layer eggplant, dollops of sauce, torn mozzarella, a snow of parmigiano, and a few basil leaves. Repeat for 3 to 4 layers, finishing with sauce, mozzarella, and a heavy dusting of parmigiano.

5. 5

   Bake until blistered and bubbling.

   Bake at 200C/400F until the top is blistered and the sides are bubbling, 30 to 35 minutes.

6. 6

   Rest before cutting.

   Rest at least 20 minutes before cutting. It will hold its shape and the flavors will deepen.