Eggplant Parmigiana (Melanzane alla Parmigiana)

Method

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1. 1Slice the eggplants lengthwise, skin on, about 1 cm thick. Layer them in a colander with salt between the slices, leave for 30 minutes, then press out the bitter liquid and pat dry with paper towels.
2. 2Make the sauce: soften the onion in the olive oil for 5 minutes, add the garlic for 30 seconds, then the tomatoes, a few basil leaves, salt and pepper. Simmer gently for 20-25 minutes until thick enough to coat the back of a spoon.
3. 3Meanwhile heat the sunflower oil in a wide pan and fry the eggplant in batches until golden on both sides, 2-3 minutes per side. Drain on paper towels.
4. 4Preheat the oven to 190 °C. Spread a few spoonfuls of sauce over the bottom of a roughly 20x30 cm baking dish and lay a layer of eggplant on top, slightly overlapping.
5. 5Top with sauce, a few slices of mozzarella, a handful of Parmesan and torn basil. Repeat the layers until everything is used, finishing with sauce and a generous layer of Parmesan.
6. 6Bake for 35-40 minutes, until the sauce bubbles at the edges and the top is browned in patches.
7. 7Let it rest for at least 20 minutes so the layers set and slice cleanly. Serve warm with fresh basil.