1 h and 40 minutes
INGREDIENTS PER 6 PEOPLE
Eggplants, 31.7 oz
Peeled tomatoes, 17.6 oz
Fresh basil, 20 leaves
Parmigiano Reggiano grattugiato, 3.5 oz
Extra virgin olive oil, to taste
Garlic, 2 cloves
Onion, to taste
Salt, to taste
Wash the eggplants and cut them into slices of about 2 in. Sprinkle with salt and let rest for about 30 minutes to let them lose water. Grill the slices.
Prepare the sauce by frying the garlic and onion in hot oil; chop and peel tomatoes and add them to the pan.
Preheat the oven to 356°F turend on static mode. Prepare layers with eggplant slices, tomato sauce and fresh basil, chopped mozzarella and Parmigiano Reggiano. Continue this for 4-5 layers.
Bake at 356°F for 60 minutes on static mode.