Parmigiana I

== Description ==
* 4 – 6 servings
== Ingredients ==
* 800 g (1 lb 9 oz) aubergines [eggplants]
* 800 g (1 lb 9 oz) ripe tomatoes
* 250 g di mozzarella (8 once) or provola cheese
* 150 g (5 oz) grated grana or Parmigiano cheese
* 4 tbsp olive oil
* oil for frying
* 5 – 6 basil leaves
* salt
== Directions ==
# Remove stalks and cut the aubergines into slices about ½ cm (¼ in) thick.
# Sprinkle with salt, arrange in layers in a colander set on a plate and leave to drain for about 1 hour to rid them of their bitter juices.
# Rinse, dry well, then deep-fry in hot oil.
# Make the sauce; blanch the tomatoes in water for 30 seconds, drain, peel and seed.
# Heat the olive oil in a pan and add the basil leaves - washed and shredded - and the tomatoes sprinkled with a little salt and cook for about 30 minutes.
# Arrange a layer of the fried aubergine slices in a baking dish; spread with the tomato sauce, cover with a few slices of mozzarella cheese and sprinkle with the grated cheese.
# Continue in this manner until all the ingredients have been used, the top layer being one of tomato sauce.
# Bake at 180°C (350°F / gas 4) for about 50 minutes.
Category:Slovenian Vegetarian
Category:Parmesan cheese Recipes
Category:Mozzarella Recipes
Category:Eggplant Recipes
Category:Basil Recipes
Category:Tomato Recipes
Category:Grana Padano Recipes
Category:Recipes that need photos