Eggplant Parmigiana

 Ingredients

• 2 small eggplants
• 30 gr grated parmesan
• 300 gr grated mozzarella
• 6 wires basil
• 6 tablespoons olive oil
• least neutral tasting oil (for greasing eggplant)

preparation

Prepare the sauce: tomatoes grated give. Lima crushed garlic in hot oil. When the pulp starts to smell add tomatoes, salt, pepper and a little sugar. Let it simmer on medium heat for 35-45 minutes, until the sauce decreases. In the last minute add chopped busuiocl. Taste for salt and sugar. It then mix in blender to become smoother.

•  Tomato sauce can be prepared the day before
• You can use canned tomatoes. sauce, but when cooking time will be less, about 5-10 minutes
•  Will get more tomato sauce than needed for 2 servings, but the rest can be used for pizza, pasta or gnocchi.
• Mix in a mortar with the 6 basil leaves sea salt until well squeezed. Add the olive oil.
• Cut eggplant slices approx. 0.5 cm (the length if you use a large bowl or dish washers if you use individual). Sprinkle both sides with salt and leave to drain on paper towels, at least 15 minutes. Brush with oil on both sides using a neutral brush.
• Heat the grill pan well. Fry eggplant slices each 5 minutes on both sides. Remove to a plate and brush the top with basil sauce.
• If you can pass the eggplant slices in flour and then fried in oil, is a faster version, but the result will be more fat
• In a baking dish (or smaller vessels, individual resistant as I used) is assembled as follows:
•  Thin layer of tomato sauce
•  Eggplant slices sprinkled with a little Parmesan
•  Generous layer of mozzarella on basil sauce drizzle the remaining
•  Then repeat: tomato sauce, eggplant Parmesan, mozzarella with basil sauce ... to fill the bowl. The last layer should be mozzarella.
•  Bowl assembly can keep in the refrigerator until cooking
• Bake at 200C for 20-25 minutes, until cheese is browned.
• Serve warm.