Parmigiana

A simple but delicious cake recipe:

Melanzane with the skin cut into slices about 1 cm thick entirely to taste diagonally or lengthwise, it depends on how you want to layer your parmigiana: If you want to lay it like a roof tile, round is more practical, if you give simple layers in a large rectangular shape, lengthwise is more suitable. In any case, salt the slices heartily and drain on a cooling rack – this removes bitterness and excess water. After about 1/ 2 hours, drain and sauté in very hot olive oil. When they are translucent, add the crushed garlic cloves and the plucked leaves of a stately bunch of basil. Crush the canned tomatoes along with their juice in a hand blender just enough to have a few pieces left, or mash them with a fork. Add to the onions and cook everything together until a good thick sauce is formed. Season well with salt and freshly ground pepper. Season fried melanzane also with salt and season with pepper.

Brush an earthen ovenproof dish with oil. Put in the slices of melanzane and parmigiana sauce alternately, but on each of the slices of melanzane at the beginning grate a layer of parmesan and place a layer of thinly sliced slices of mozzarella. The parmigiana is finished in any case with sauce and a layer of Parmigiano Reggiano, drizzled with oil so that the cheese browns.

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