Ingredients

• 750 g eggplants (3 pieces (sliced))
• olive oil
• salt (to taste)
• black pepper (to taste)
• 40 ml olive oil
• 2 garlic cloves (finely chopped)
• 140 g yellow onione (finely chopped (1 onion))
• 175 g tomato (diced (1 tomato))
• 400 g sieved tomato sauce ((tomato passata))
• 4 g salt (⅔ tsp)
• 1 g black pepper (⅓ tsp)
• 1 g Italian seasoning ((1 tsp))
• 100 ml water
• 50 g Parmesan cheese
• 10 g fresh basil
• grated cheese
• young cheese (slices)
• mozzarella
• fresh basil

Instructions

1. Prepare all the ingredients before starting the Melanzane alla Parmigiana.

2. Preheat the oven to 200°C. Slice the eggplants into about 1 cm thick slices.

3. Lightly season the eggplant slices with salt and black pepper. Place them on a baking tray lined with parchment paper and drizzle with olive oil or brush them lightly. Bake the eggplant slices for 20–25 minutes, turning them halfway through. They are ready when soft and lightly golden.

4. Meanwhile, heat the olive oil in a frying pan over medium heat. Add the garlic, onion, and tomato and cook for 3–4 minutes.

5. Add the tomato sauce (passata), salt, black pepper, Italian herbs, and water. Stir well and let the sauce simmer gently for 15–20 minutes.

6. Blend the mixture with a hand blender until smooth.

7. Stir in the Parmesan cheese and fresh basil, then cook for another 5 minutes.

8. Layer roasted eggplant on the bottom of a baking dish and spread over a little sauce. Sprinkle with some grated cheese, then repeat with another layer of eggplant.

9. Add another layer of sauce, slices of young cheese, and eggplant. Finish with another layer of sauce.

10. Top with grated cheese and spread mozzarella over the top.

11. Bake in a preheated oven at 220°C for 10–15 minutes, or until the top is golden and the cheese has melted.

12. Garnish with fresh basil and serve immediately.