Melanzane di parmigiana alla siciliana

Step 1

Lay the eggplant slices in a colander as you do, salt them generously. Weigh them down with a plate with a can or other object on top. (See this post for an illustration.) Let them steep for at least an hour.

Step 2

In the meanwhile, prepare a tomato sauce by combining the tomatoes, garlic, a few leaves of fresh basil, salt and a drizzle olive oil. Simmer for about 15 minutes, until the tomatoes have reduced into a fairly thick sauce. Discard the garlic.

Step 3

When the eggplants have steeped, pat them dry and then shallow fry them in the oil over a lively flame until they are golden brown on both sides. Drain on paper towels to soak up the excess oil.

Step 4

Now it's time to assemble the dish: Cover the bottom of a baking dish with a thin layer of the tomato sauce. Lay down a layer of eggplant slices, then smear with another ladleful of tomato sauce. Sprinkle generously with the cheese, then a few basil leaves here and there.

Step 5

Repeat the process until you've used up the eggplant slices. (Typically you'll have 3-4 layers.) Top up with sauce and a generous dusting of grated cheese.

Step 6

Bake in a moderate (180C/350F) oven for about 30 minutes, until heated through and lightly brown on top.

Step 7

Let rest for at least 10-15 minutes before serving. The dish can also be served at room temperature.