6 eggplants, Tomatoes 500 g, Mozzarella Abbasciano 300 g, Extra-virgin olive oil, Basil 10 leaves, Shredded Parmigiano cheese 200 g, 2 onions, Thick salt, Thin salt
How to make it:
Wash the eggplants and cut them in 1 cm slices. Lay a first layer in a pasta-drainer and cover it with coarse salt. Do it with all the eggplant slices and let them drain for 1 hour.
In the meantime, prepare a tomato sauce. Gently fry the onions in a non stick pan with olive oil, add the tomatoes and the basil leaves, add salt and pepper and let it cook for 10 minutes. The sauce must be rather liquid. Wash the eggplants and dry them. Fry them in olive oil and drain them on absorbing paper. Cut the mozzarella in slices and keep it aside. Put some spoons of salsa on the bottom of a baking tin and make layers with eggplant slices, tomato sauce and mozzarella. Sprinkle each layer with shredded Parmigiano cheese.
Put the baking tin in oven 160°C for 30 minutes. Turn on the grill for 5 minutes to grill the first layer.