Step 1

Rinse the eggplants and slice them into 5 mm thick slices.

Step 2

Arrange the eggplant slices in a colander with a good sprinkle of coarse sea salt between the layers. Put a plate on top of the eggplants, then place a weight over the plate. Leave the eggplants in the sink for about 30 minutes: they will release the bitter water, and will be sweeter.

Step 3

After this time, rinse all your slices under running water and arrange them on a towel. Pat them dry.

Step 4

Scoop some flour into a bowl and coat the eggplant slices, shaking off the excess flour from each slice.

Step 5

Meanwhile, heat the frying oil in a large pan: the best ones are shaped like a wok: you will use less frying oil.

Step 6

Check if the temperature is right by dipping the handle of a wooden spoon in it: if it is immediately surrounded by tiny bubbles, the oil is ready to fry the eggplant slices.

Step 7

Deep fry the eggplants in batches. Let them brown on both sides, it takes about 5 minutes. When the eggplants are golden and crisp, place them on a plate lined with kitchen paper, so that the excess oil is absorbed.

Step 8

Make the tomato sauce. Heat a few tablespoons of extra virgin olive oil in a saucepan with a clove of garlic. When the garlic turns golden, pour the tomato purée, add half a cup of water and some fresh basil leaves—season with a pinch of salt. Cook the tomato purée for about ten minutes, until it has lost the taste of raw tomatoes and has become a savoury and thick sauce.

Step 9

Finally, the time has come to make the melanzane alla parmigiana. Take a 30 x 20 cm baking dish and spread a few tablespoons of tomato sauce on the bottom.

Step 10

Arrange a layer of fried eggplants, pour over a part of the beaten eggs, top with some mozzarella and a generous layer of grated Parmigiano. Spread the tomato sauce on top and keep making layers, until you run out of ingredients. You should be able to make four layers. Top with tomato sauce, a few pieces of mozzarella and a lot of Parmigiano.

Step 11

Bake in the preheated oven to 180°C (350°F) for about 35 minutes, until golden brown on the top.

Step 12

Serve the parmigiana warm or, even better, let it cool down completely and warm it again in the evening or the next day, it will be even tastier.