Parmigiana di Melanzane

Method

1. Partially peel the eggplants in a zebra pattern (one strip peeled, one not) and trim the ends. Cut into slices about 0.5 cm thick.
2. In a cold pan, add extra virgin olive oil, crushed garlic cloves, and basil stems. Heat gently until the garlic is fragrant but not browned.
3. Add tomato passata, season with a pinch of salt, and cook until the sauce thickens. Do not add sugar.
4. Heat sunflower oil to 170–180°C in a deep pan. Coat each eggplant slice in semolina, shake off excess, and fry until golden brown on both sides. Drain on paper towels.
5. Spread a thin layer of tomato sauce on the bottom of a baking dish.
6. Layer fried eggplant slices, then sprinkle with grated Parmigiano Reggiano and torn fresh basil leaves. Repeat layers, pressing down gently.
7. Finish with a final layer of tomato sauce, fresh basil (placed under the cheese to avoid burning), and a light dusting of Parmigiano Reggiano. Clean the edges of the dish.
8. Bake in a preheated ventilated oven at 190°C for 20–30 minutes, until the cheese is melted and the top is lightly golden.
9. Let the parmigiana rest for at least 10 minutes before serving. It tastes even better the next day.