Wash the aubergines and cut them into slices about 1 cm thick.
Place the slices in a colander, sprinkle them with a little coarse salt and let them rest for 20-30 minutes to eliminate the bitterness.
Rinse them under running water and dry them well with a cloth or kitchen paper.
2. Cook the aubergines:
Preheat the oven to 200°C.
Place the eggplant slices on a baking sheet lined with parchment paper. Brush them with a little olive oil on both sides.
Bake the eggplants for about 15 minutes, turning them halfway through, until they are lightly browned.
3. Make the tomato sauce:
In a pan, heat 2 tablespoons of olive oil and sauté the minced garlic until golden.
Add the tomato sauce, oregano, salt and pepper. Let it cook on low heat for 10-15 minutes.
4. Assemble the dish:
In a baking dish, spread a thin layer of tomato sauce.
Place a layer of eggplant, then add a little tomato sauce, mozzarella cubes and a sprinkling of Parmigiano Reggiano.
Repeat the layers until you run out of ingredients, finishing with tomato sauce and a generous amount of cheeses.
5. Final cooking:
Cover the dish with aluminum foil and bake at 200°C for 15 minutes.
Remove the aluminum and bake for another 10-15 minutes, until the cheese is melted and slightly browned.
6. Serve:
Let cool for a few minutes and garnish with fresh basil leaves before serving.
Tips and Variations
Alternative cheeses: Try replacing the mozzarella with smoked scamorza for a more intense flavor.
Light version: Grill the aubergines instead of baking them in oil.
Tasty additions: Enrich the dish with black olives or capers between the layers.
A versatile dish, perfect for a family meal or an elegant dinner!
