Step 1

Start by removing the top and butt of the eggplant. Then slice eggplant vertically into 1cm (almost ½ an inch) thick pieces. Slice off just part of the skin on the outer rounded sides to ensure these pieces cook efficiently.

Step 2

Place half of the eggplant slice in the colander, spreading them as far apart as possible. Add a generous amount of salt to the first layer, and then repeat this process with the rest.

Step 3

Once the eggplant slices have been generously salted, take some baking paper and lay it on top of the colander. Place the colander on top of a plate or in the sink, and place something very heavy on top of the colander to help get the rest of the water out of the eggplant slices. Leave it like this for at least 20 minutes.

Step 4

While the eggplant is draining, prepare the sauce.

Step 5

Start by chopping the carrot and onion into large sections. Put them in the food processor and add about 5-6 tbsp of EVOO plus a splash of water. Blend until nice and creamy. This will be the soffritto.

Step 6

Now, gently blend the whole peeled tomatoes — this is how Passata is made!

Step 7

Next, place the large pot on the stove and heat it over medium heat. Once heated, add the blended soffritto and stir. Add a little bit of water (about 2 tbsp) to keep it from burning, then cover and let it cook on low heat for about 10 minutes.

Step 8

After 10 minutes, add the crushed tomatoes to the soffritto, which by then should be darker in color – although once combined, it will lighten the tomatoes significantly, so expect a light red sauce. Stir well and leave to cook for about 20 minutes, covered on low heat.

Step 9

Once ready, uncover the sauce and add a generous amount of salt and pepper, then mix through using the wooden spoon.

Step 10

Remove the sauce from the heat, pull about a handful of basil leaves from the stems, and add them to the sauce. Stir well and let the sauce rest.

Step 11

Add flour to a large bowl (enough to coat each eggplant slice).

Step 12

One by one, dip each side of the eggplant slices in the flour to coat them well and set aside. The eggplant slices will still be wet, so they should pick up the flour easily.

Step 13

Add sunflower oil to the frying pan (enough to cover up to three inches of the pan) and heat over medium-high heat.

Step 14

Add the eggplant slices to the hot oil and fry them for a few minutes, turning them over frequently to check the color. When the slices turn a nice golden brown, they’re ready!

Step 15

Remove each slice as they cook through and transfer to a plate lined with baking paper. Line up the slices on the plate and don’t layer them until they have extra paper towels in between to help absorb excess oil.

Step 16

Preheat the oven to 180°C/350°F.

Step 17

Slice the mozzarella cheese into 1cm slices and then dice into smaller cubes. This will help the cheese melt beautifully into the dish. If you have prepared ahead, this should already be done. If not, strain the water out as much as possible.

Step 18

Now, spoon a thin layer of sauce into the baking dish and add the eggplant slices side by side. Make sure there are no gaps! (You may have to search for thinner pieces or cut the slices to size so it all fits together nicely, like a jigsaw puzzle.)

Step 19

Add another layer of the sauce (a little thicker this time so it completely covers the eggplant.) Add about 8-10 basil leaves on top, making sure they are spread out, and then some pecorino cheese (just a sprinkle) and mozzarella. Add a generous amount, but don’t allow the cubes to overlap.

Step 20

Repeat the layering process, gently pressing the next layer of eggplant down to create space. When you get to the top/last layer, cover the eggplant slices with a generous coating of the sauce — and don’t add any more basil or cheese.

Step 21

Cover the dish with aluminum foil and put it in the oven for about 30 minutes. After 30 minutes, remove the foil and bake for another 10 minutes.

Step 22

After 10 minutes, take the Eggplant Parmigiana out of the oven and add a dusting of pecorino cheese on top. Now, put it back in the oven for another 10 minutes to melt the pecorino.

Step 23

Remove the Eggplant Parmigiana from the oven and let it cool for a few minutes. Then, take a knife and make a long cut down the center and then horizontal cuts, making a total of 8 squares. Scoop out a square with a spatula and put it on a plate.

Step 24

Add some more pecorino cheese if you’d like, and top with a few pieces of basil.