2 aubergines; 1 cup Sugo di Pomodoro; 2 balls mozzarella; 3 handfuls grated parmesan; 1 egg; ½ cup flour; 4-6 tbsp vegetable oil
Parma style aubergines
Slice the aubergines lengthways into 5-7 mm thick pieces and lay them on a plate sprinkled with salt. Sprinkle them with salt and lay more aubergines on top. Sprinkle these with salt and allow the salt to remove any excess fluid from the aubergines for about an hour. Dry them with paper towel, cover them with flour and then dip them in beaten egg. Fry them gently in some oil on both sides and then place them on some kitchen towel. Place 2 tbsp tomato sauce in a baking dish and then put two aubergine slices on top. Layer on top half the sliced mozzarella and sprinkle on top half of the grated parmesan. Drizzle more sauce on top and then repeat with the aubergines and cheese. Repeat the process again making a third layer. Bake it in the oven at 180°C (356F) for 20 minutes. Slice the bake into portions, drizzle with olive oil and sprinkle with basil leaves before serving.