Parmigiana di melanzane

Name: Parmigiana di melanzane
Cook time: 1 h 45 min
Total time: 1 h 45 min
Yield: 4
Ingredients: 2 Aubergines (about 600 g); 7-10 Tbsp salt, pepper, sugar; 1 Onion; 2 Garlic cloves; 1 Pot/bunch Basil; 100 ml good olive oil; 1 can(s) (850 ml) Tomatoes; 250 g Mozzarella; 100 g Parmesan (piece); 4 discs Ciabatta (from the day before); 2-3 TABLESPOONS Butter

AUTHOR
Xavier Baldwin

DIFFICULTY
very easy

RATING

COOK TIME
105 mins

TOTAL TIME
105 mins

Ingredients

Servings: 4

2 Aubergines (about 600 g)
7-10 Tbsp salt, pepper, sugar
1 Onion
2 Garlic cloves
1 Pot/bunch Basil
100 ml good olive oil
1 can(s) (850 ml) Tomatoes
250 g Mozzarella
100 g Parmesan (piece)
4 discs Ciabatta (from the day before)
2-3 TABLESPOONS Butter

Directions

1
Line two baking trays with kitchen paper. Clean and wash the aubergines and cut them into slices about 1⁄2 cm thick. Put them on the baking trays and salt them. Cover with kitchen paper. Put one tray on top of the other, place a large wooden board on top and weigh down.
2
Let it stand for about an hour.
3
For the tomato sauce, peel and finely dice the onion and garlic. Wash the basil, shake dry, pluck off the leaves and cut into strips. Heat 2 tablespoons of oil in a saucepan. Sauté the onion and garlic in it.
4
Add the tomatoes and juice. Coarsely chop with a wooden spoon. Add half of the basil. Bring to the boil and simmer over low heat for about 15 minutes. Season to taste with salt, pepper and sugar.
5
Cut mozzarella into thin slices. Grate parmesan. Dab aubergines dry. Heat the rest of the oil in portions in a frying pan. Fry the aubergines in it in portions on each side until golden brown. Drain well on kitchen paper.
6
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Stir the rest of the basil into the tomato sauce. Spread a thin layer of sauce on the bottom of an oven dish and place some of the eggplant slices in it, slightly overlapping.
7
Sprinkle the layer with 2-3 tablespoons of parmesan. Put some mozzarella on top, cover with tomato sauce. Layer the rest of the ingredients in the same way until all the ingredients, except 4 tbsp. parmesan, are used up. Finish with tomato sauce.
8
Bake in a hot oven for about 40 minutes. Crumble the ciabatta roughly, mix with the rest of the Parmesan. Sprinkle on the casserole about 10 minutes before the end of the baking time. Spread butter in flakes on top. Bake until done.