Eggplant Parmesan

Method

1. Slice the eggplant lengthwise into thin slices. Arrange on a tray and sprinkle with salt. Let them purge for about an hour to remove bitterness.
2. Pat the eggplant slices dry with a kitchen towel or paper towels.
3. (Optional) Dredge the slices in flour.
4. Fry the eggplant in boiling seed oil until golden. Drain on paper towels.
5. Prepare the tomato sauce: in a pan, sauté chopped onion with basil and a drizzle of olive oil. Add the tomato passata, season with salt, pepper, and optionally chili pepper. Cook for a few minutes.
6. Spread a layer of sauce on the bottom of a baking dish.
7. Create alternating layers: fried eggplant, tomato sauce, mozzarella pieces, and grated parmesan. Repeat for at least three layers.
8. Finish with a layer of sauce and a generous amount of parmesan and mozzarella for a gratinated top.
9. Bake at 190°C (375°F) for about 30 minutes, until the surface is nicely browned.
10. Serve hot, garnished with fresh basil.