Aubergines "parmigiana"

Preparation

1. We start preparing the tomato sauce by putting about 4 tablespoons of oil in a saucepan along with the chopped onion and garlic

2. Sauté for a few minutes and add the tomato

3. let's hang out a little

4. Let cook over low heat until the sauce thickens and runs out of water

5. At the last moment we added the fresh basil. If necessary, we will add a little sugar to reduce the acidity of the tomato.

6. While the sauce is cooking, we can prepare the aubergines. Wash them and cut them lengthwise into 1 cm thick slices. we can leave the skin

7. We put them in a large strainer to arrange them in layers and add a little coarse salt

8. Let them rest for 1 hour. In this way they will expel a good part of the bitter liquid.

9. After the rest time, rinse the aubergine slices and dry them well

10. Now we lightly fry them in oil until they take color

11. We drain them on paper.

12. Before baking the aubergines, take a large rectangular mold or dish and grease it with oil

13. We put a thin layer of tomato sauce on the bottom, then another of aubergines well spread out and joined together but without overlapping them, we put another tomato, on top slices of cheese and sprinkle with grated cheese

14. Now the second layer has the same ingredients and in the same order. The only thing that changes is the position of the eggplants. If before they were oriented horizontally, for example, now they do so vertically

15. We continue mounting the parmigiana in layers until finishing with the aubergines. The last layer should only be tomato and grated Parmesan.

16. We put the dish in the oven at 200 degrees for 40 minutes until the parmigiana is consistent and the cheese is golden.