Eggplant Parmigiana

Ingredients

• 1 kg oval eggplants, sliced
• 700 g tomato passata
• 500 g fresh mozzarella, sliced and drained
• 300 g Parmigiano Reggiano, grated
• 1 onion, sliced
• 4 whole garlic cloves
• Fresh basil
• Extra virgin olive oil
• Salt and black pepper
• For frying: flour, beaten egg, breadcrumbs or crushed corn flakes, oil
• Garlic butter bread, to serve

Instructions

1. Salt the eggplant slices and let them drain 20 minutes; pat dry.
2. Simmer the passata with the onion, whole garlic, basil, olive oil, salt and pepper for 15 minutes; remove the garlic.
3. Coat the eggplant in flour, egg and breadcrumbs, and fry until golden. Drain on paper.
4. Layer in a baking dish: sauce, eggplant, mozzarella, Parmigiano, basil — repeat, finishing with sauce and a thick snow of Parmigiano.
5. Bake at 190°C (375°F) for about 30 minutes, until bubbling and bronzed. Rest 10 minutes before slicing, and serve with garlic butter bread.