How to make it
6 steps. Take it one step at a time.
Slice the eggplants
Slice the eggplants into rounds about 1 cm (0.4 in) thick. Place them in a colander, sprinkling each layer with salt. Let them sit for 30-60 minutes to draw out excess moisture and bitterness.
30 minPrepare the sauce
While the eggplant rests, prepare the sauce. In a saucepan, sauté minced garlic in a little oil until fragrant. Add the tomato passata, half of the basil leaves, salt, and pepper. Simmer on low heat for 15-20 minutes.
20 minRinse the eggplant slices under cold water and pat them thoroughly dry
Rinse the eggplant slices under cold water and pat them thoroughly dry with paper towels. Dredge each slice in flour, shaking off the excess.
Heat vegetable oil
Heat vegetable oil in a large skillet. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
Preheat your oven
Preheat your oven to 180°C (356°F). In a baking dish, spread a thin layer of tomato sauce. Arrange a layer of eggplant slices, followed by more sauce, a sprinkle of parmesan, some mozzarella, and a few torn basil leaves. Repeat the layers until all ingredients are used, finishing with a generous layer of mozzarella and parmesan.
Bake in the preheated oven
Bake in the preheated oven at 180°C (356°F) for 30-35 minutes until the cheese is bubbly and golden. Let rest for 15 minutes before serving.
30 min
A little kitchen wisdom
For a lighter version, you can grill the eggplant instead of frying it, though frying is the traditional method. Let the dish rest for at least 15 minutes after baking to allow the layers to set.
