Melanzane alla parmigiana alla siciliana

Ingredienti

• 1 kilo (2 lbs) medium to large eggplant (sliced )
• salt
• Vegetable and/or olive oil ( for frying)
• 1 large can tomatoes (preferably imported San Marzano, passed through a food mill )
• 2-3 cloves garlic (slightly crushed and peeled )
• olive oil
• a basil leaf or two
• salt
• 100 g (3-1/2 oz) parmigiano-reggiano (grated)
• basil leaves
• olive oil

Preparazione

1. 1

   Lay the eggplant slices in a colander as you do, salt them generously. Weigh them down with a plate with a can or other object on top. (See this post for an illustration.) Let them steep for at least an hour.

2. 2

   In the meanwhile, prepare a tomato sauce by combining the tomatoes, garlic, a few leaves of fresh basil, salt and a drizzle olive oil. Simmer for about 15 minutes, until the tomatoes have reduced into a fairly thick sauce. Discard the garlic.

3. 3

   When the eggplants have steeped, pat them dry and then shallow fry them in the oil over a lively flame until they are golden brown on both sides. Drain on paper towels to soak up the excess oil.

4. 4

   Now it's time to assemble the dish: Cover the bottom of a baking dish with a thin layer of the tomato sauce. Lay down a layer of eggplant slices, then smear with another ladleful of tomato sauce. Sprinkle generously with the cheese, then a few basil leaves here and there.

5. 5

   Repeat the process until you've used up the eggplant slices. (Typically you'll have 3-4 layers.) Top up with sauce and a generous dusting of grated cheese.

6. 6

   Bake in a moderate (180C/350F) oven for about 30 minutes, until heated through and lightly brown on top.

7. 7

   Let rest for at least 10-15 minutes before serving. The dish can also be served at room temperature.