One of the most famous italian recipes, a great way to serve aubergines and easy to make. So delicious.
In a pan brown an onion with some olive oil then add the tomatoes passata and leave it, cook at low fire for 10/15 minutes. Add salt and pepper as much as requested. Add fresh basil.
Put the aubergines previously peeled and sliced, under salt for an hour to take off some of the water. Dry them with a clean cloth then put some flour and dive them in the mixed eggs.
Heat the peanuts oil, when very hot, put a few of the aubergines in the pan. Cook over a high heat until well browned and cooked through, about 5-7 mins. Turn them halfway through cooking. Lift onto kitchen paper and do the next batch.
When the aubergines are ready and fried, take a baking tray and spread some butter all over, sifted flour, and some of the tomato sauce at the bottom of the tray.
Start laying few of the aubergines, then spoon over some sauce, sprinkle with parmesan mozzarella and basil leaves, continue this way in order to make 3/4 layers.
Add mozzarella and parmesan at the top, bake for 20-25 minutes at 180 degrees until the topping is golden.
My grand mother used to put slices of lean meat, a breaded fried cutlet in between each layers of aubergines. For a non vegetarian option is delicious.
