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Ingredients
- 6 medium eggplants
- 1 lb mozzarella sliced thin (453 grams)
- 1/2 cup or more Parmigiano Reggiano or Pecorino Romano
- Kosher salt
- Small bunch fresh basil
- 2 cups oil for frying vegetable/sunflower/canola
Instructions
For Tomato Sauce
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In a sauté pan add oil and garlic. On medium heat let sauté until garlic is golden. Add the passata and cook for 30 to 40 minutes. Adjust salt and add fresh basil.
For preparing the eggplants
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Set up a bowl with a plate in it and colander on top.
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Peel and slice eggplants. Place a single layer in colander(better known as scola pasta lol)sprinkle with kosher (coarse ) salt.
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Cover with a second layer and sprinkle with salt. Continue with all the eggplants. Place a plate on top and the heavy brick. You can also use a pot filled with water or a gallon of oil or vino. Anything heavy will do. Let them drain for about an hour.
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Rinse the eggplants under cold running water and squeeze the water out of them. Place on paper towel and pat dry.
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In a deep skillet add oil and bring to about 390 to 400 degrees Fahrenheit (190 to 200 degrees Celsius).
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Add eggplants gently in without overcrowding. Turn once and remove when they’re a golden color. Drain on paper towel.
For bringing it all together
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In an oven safe plate add a few ladles of sauce on the bottom. Lay with eggplants, mozzarella, fresh basil and Parmigiano. Another layer of eggplants and continue with the layering of the ingredients.
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The last layer should be the eggplant. Add the sauce and sprinkle lots of Parmigiano on top. Bake 350 degrees until all set. Usually about 45 minutes.
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Let it sit 30 minutes before serving.
