Fresh mozzarella, sliced and drained2½ cups (300 g)
Grated Parmesan or Pecorino cheese½ cup (50 g)
Yellow onion, finely chopped1
Extra virgin olive oilAs needed~3 tbspest.
Peanut or canola oil, for fryingAs needed~1½ cupsest.
SaltTo taste~1½ tspest.
SugarTo taste~1 pinchest.
Fresh basil leaves~½ cupest.
Garlic cloves, lightly crushed2
Steps
1
Prepare the eggplants: roughly peel them and slice lengthwise into thin slices about 3 mm thick. Layer the slices in a colander, sprinkling salt between layers. Weigh down with plates and let drain for 30 minutes. Rinse quickly under water to remove excess salt, then pat completely dry with paper towels.
2
Fry the eggplants: heat peanut or canola oil to 170°C. Fry the eggplant slices in batches until golden brown. Drain on paper towels to remove excess oil.
3
Prepare the tomato sauce: in a saucepan, sauté the crushed garlic cloves and basil stems in a little extra virgin olive oil. Add the chopped onion and cook until softened. Pour in the tomato sauce and season with salt and a small pinch of sugar. Simmer gently for 35–40 minutes until thickened. Remove the garlic and basil stems before assembly.
4
Assemble the pie: lightly brush a round baking mold with olive oil. Layer the ingredients starting with a full layer of fried eggplant slices covering the sides, then add a spoonful of tomato sauce, slices of well-drained mozzarella, a sprinkle of grated cheese, and a few torn basil leaves. Repeat the layers until all ingredients are used. Finish with a tightly packed top layer of eggplant slices to fully seal the top.
5
Bake: bake in a preheated convection oven at 180°C for 35 minutes. Let cool for 15 minutes, then carefully invert onto a plate and remove the mold. Sprinkle with additional grated cheese before serving.
PrimedTableBETA
