Fabulous Aubergine Parmigiana!

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The aubergine parmigiana is the queen of unique dishes!
A dish shared and disputed as origins from north to south Italy, with some different ingredients and methods of composition, but all absolutely fabulous!
Few ingredients, but a lot of flavor for a dish that symbolizes Mediterranean dishes: tomato, aubergine, basil and cheese.

 Difficulty: Medium
Preparation: 40 minutes
Cooking: 100 minutes
Portions: 8 people

 Note: Plus one hour for salted
Ingredients:
  • Large aubergine 1,5 kg
  • Tomato passata 1,4 l
  • Mozzarella 500 g
  • Parmesan cheese as needed
  • Onion 1/2
  • Extra virgin olive oil as needed
  • Basil leaf 3/4
  • Fine salt as needed
  • Sunflower oil as needed (to fry the aubergines)
  • Coarse salt 35 g (to purge the aubergine)
  • Plain flour as needed
  • Eggs 4/5

Preparation:

To prepare the parmigiana, the first thing to start by washing and drying the aubergines. Then with a knife remove the stem and start to cut the aubergine lengthwise, trying to get slices more or less the same thickness. Manually place the slices inside a colander and sprinkle with a little coarse salt: keep it you until you finish everything. 
On top of the aubergines place a plate with a weight, so the aubergines can drain the water of vegetation that is bitter and is the enemy of the fried. Leave it for at least an hour.



In the meantime, take care of the tomato sauce. How to make tomato sauce.

When this is done, heat up a large amount of sunflower oil and in the meantime rinse the portion of aubergine that fry and dry with paper towels: proceed a little at a time so they will not darken. 
Now take a small bowl and put the 4 eggs and flour, in order to create a batter, in which you have to dip the aubergine slices one at a time. 
Prepare a large bowl with some absorbent paper where you put fried aubergines.
Now you can start to dip a few slices at a time in the boiling oil and after 2-3 minutes of cooking drained on absorbent paper; proceed like this with all the others.



You can cut the mozzarella into small cubes.
At this point you should have everything you need, then switch to the composition.
Spread a little sauce in a 20 x 30 cm baking dish, then form the first layer placing the aubergine slices horizontally. Sprinkle with parmesan cheese and pour mozzarella cubes, and finally pour a little more sauce, just enough to color the inside.
Repeat the same procedure this time by arranging the aubergines vertically; continue in this way to form the layers reversing the sense of the aubergines each time.
Between one layer and another, remember to press gently with the palms of your hands so as to compact them. on the last layer pour the rest of the sauce and parmesan cheese.

This is the moment to cook your aubergine parmigiana in a hot oven at 200 degrees for 40 minutes. Once ready leave it to settle a few minutes before serving.

Storage:

Keep the aubergine parmigiana in the fridge covered with transparent film for 1-2 days. You can freeze cooked, perhaps already divided into portions, and defrost in the fridge to the occasion before heating it.


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