Parmigiana Di Melanzane

Preparation:

1. Wash the aubergines, dry them and cut into approx. 4 mm thin slices. Line a large plate or baking sheet with paper, lay the slices flat on it, add salt (this removes excess liquid) and let rest for at least 1 hour.
2. Peel shallots and cut into small cubes. Peel and finely chop the garlic. Wash, core and finely chop the peppers. Wash and quarter the cocktail tomatoes. Wash, dry and roughly chop the basil. Grate Grana Padano. Cut the mozzarella into approx. 4 mm thin slices. Lightly oil the baking dish approx. 20 x 20. Prepare a plate with flour.

Tomato sauce:

1. Sauté shallots, garlic and peppers in a little olive oil. Add the tomatoes, sauté briefly and then pour the tomatoes on top. Stir in tomato paste, season to taste with sugar, pepper and salt and simmer everything gently on a mild heat. Then remove from heat, fold in basil and set aside.

Eggplant:

1. Heat enough oil in a large pan to deep-fry the slices. Fill a deep plate with enough flour. Cover a large plate with enough kitchen paper and keep it ready. Dab eggplant slices on both sides with kitchen paper. Then press them into the flour on both sides, knock them off and fry them in hot oil until they have taken on a light color. Lift out of the oil and place on the prepared draining mat to degrease. Do this until all the slices are fried.

Completion:

1. Preheat the oven to 200 °. Then first spread a thin layer of the tomato sauce in the baking dish. Then spread a layer of aubergine slices on top. Place slices of mozzarella on top of this and cover them with a thin layer of Grana Padano. Put another layer of tomato sauce on top, then add eggplant slices, mozzarella and Grana Padano as before. Depending on the size of the shape, maybe repeat everything again, otherwise leave it at two repetitions. In any case, the conclusion must be a layer of tomato sauce. Then sprinkle the Grana Padano evenly on top and put the casserole in the oven for approx. 20-30 minutes. The cheese should be colored but not too dark.
2. If you like, you can serve a Chiabatta and a delicious Bardolino with this casserole.
3. We brought this dish from our Lake Garda vacation as a souvenir and found that it works without meat ………. ;-). If you use vegan cheese, it is even “veggi-suitable”. ….Good Appetite.