Parmigiana di melanzane

Method

1. 01

   Slice the aubergines lengthwise into 5–7 mm slices. Salt and leave for 30–45 minutes, then dry thoroughly. Brush with a thin layer of olive oil and roast for about 20 minutes at 220°C, turning halfway through.

2. 02

   Sauté the finely chopped onion in olive oil until translucent. Add the garlic, then shortly afterwards the tomatoes. Cook for 25–35 minutes until noticeably thickened. Season with salt and pepper. If the tomatoes are acidic, add a teaspoon of sugar.

3. 03

   Drain the mozzarella thoroughly, then slice or tear it. Reserve more mozzarella and Parmesan for the top.

4. 04

   Spread a thin layer of sauce over the bottom of the dish. Add aubergine, sauce, mozzarella and Parmesan. Repeat to make five layers. Finish the last layer with extra mozzarella and Parmesan to create a golden crust.

5. 05

   Bake for 40–45 minutes at 190°C, conventional top-and-bottom heat. Rest for 20–30 minutes after baking so the layers can set.

6. 06

   Base: about 150 ml sauce. Layers 1–4: one fifth of the aubergine, about 180 ml sauce, 80 g mozzarella and 25 g Parmesan per layer. Layer 5: one fifth of the aubergine, about 180 ml sauce, 180 g mozzarella and 80–100 g Parmesan.