To prepare the eggplant, wash and cut the eggplant into long slices. Arrange them in a colander, sprinkle them with salt and cover them with a weight to make it easier for the water to escape. After letting them rest, drain them, squeeze them well and fry them in hot extra virgin olive oil. Once golden brown, drain them on paper towels.

Sauce Preparation

To prepare the sauce, sauté minced garlic in oil, removing it as soon as it is golden. Add tomato puree, a pinch of salt, and season with basil. Let the sauce cook until thick and flavorful.

Assembly

Preheat the oven to 200°C. Oiling an oven dish, arrange a layer of eggplant, followed by a layer of sauce, Parmesan and mozzarella. Continue layering until you run out of ingredients, ending with a layer of sauce and a generous sprinkling of Parmesan cheese. Drizzle with a drizzle of oil.

Cooking

Bake for 40 minutes, until the surface is golden brown and crisp. Serve the parmigiana hot, appreciating every bite.