Eggplant Parmigiana

Method

1. Slice the eggplants not too thin.
2. Add a little salt to the slices.
3. In a pan, heat oil with parsley stems, spring onion, and a grating of garlic.
4. Add tomato to the pan and cook until the sauce is ready.
5. Dip the eggplant slices in flour.
6. Fry the eggplant slices in peanut oil, sunflower oil, or extra virgin olive oil until golden and colorful.
7. Remove the fried eggplants from the oil.
8. Prepare the fiordilatte mozzarella: season with a little salt and pepper.
9. Layer the parmigiana: start with tomato sauce, then eggplant, then tomato sauce again.
10. Add basil, Parmesan cheese, more eggplant, tomato sauce, mozzarella, and more basil.
11. Repeat layers until all ingredients are used, ensuring the dish is tomato-ey, mozzarella-ey, and Parmigiano-ey.
12. Bake in the oven at 180°C for at least 20 minutes until a crust forms.
13. Serve hot, warm, or cold.