1Start by slicing the eggplants into fine removals, approximately 0.5 centimeters thick.
2Start by slicing the eggplants into fine removals, approximately 0.5 centimeters thick.
3Start by slicing the eggplants into fine removals, approximately 0.5 centimeters thick.
4Place them on a tray with absorbent paper, add a little salt on both sides to release bitterness, put another paper on top, and let them rest.
5Place them on a tray with absorbent paper, add a little salt on both sides to release bitterness, put another paper on top, and let them rest.
6Place them on a tray with absorbent paper, add a little salt on both sides to release bitterness, put another paper on top, and let them rest.
7For the tomato sauce, take a small casserole, pour in a little olive oil, add a couple of crushed garlic cloves with skin, and a good passata (crushed Italian sweet tomato).
8For the tomato sauce, take a small casserole, pour in a little olive oil, add a couple of crushed garlic cloves with skin, and a good passata (crushed Italian sweet tomato).
9For the tomato sauce, take a small casserole, pour in a little olive oil, add a couple of crushed garlic cloves with skin, and a good passata (crushed Italian sweet tomato).
10Add salt and a few fresh basil leaves with the stem.
11Add salt and a few fresh basil leaves with the stem.
12Add salt and a few fresh basil leaves with the stem.
13Cover the casserole and let the sauce cook very slowly for 20 minutes.
14Cover the casserole and let the sauce cook very slowly for 20 minutes.
15Cover the casserole and let the sauce cook very slowly for 20 minutes.
16Once the eggplants have rested, remove excess salt with kitchen paper.
17Once the eggplants have rested, remove excess salt with kitchen paper.
18Once the eggplants have rested, remove excess salt with kitchen paper.
19With mild olive oil, fry the eggplants until golden brown when the oil is super hot. Remove them onto absorbent paper.
20With mild olive oil, fry the eggplants until golden brown when the oil is super hot. Remove them onto absorbent paper.
21With mild olive oil, fry the eggplants until golden brown when the oil is super hot. Remove them onto absorbent paper.
22Break fresh mozzarella into slices and place them in a strainer to drain all their water.
23Break fresh mozzarella into slices and place them in a strainer to drain all their water.
24Break fresh mozzarella into slices and place them in a strainer to drain all their water.
25Once the tomato sauce is ready, remove the garlic cloves.
26Once the tomato sauce is ready, remove the garlic cloves.
27Once the tomato sauce is ready, remove the garlic cloves.
28In an oven dish, add a layer of the tomato sauce.
29In an oven dish, add a layer of the tomato sauce.
30In an oven dish, add a layer of the tomato sauce.
31Place all the fried eggplants.
32Place all the fried eggplants.
33Place all the fried eggplants.
34Add a little more of the tomato sauce.
35Add a little more of the tomato sauce.
36Add a little more of the tomato sauce.
37Add the fresh mozzarella pieces.
38Add the fresh mozzarella pieces.
39Add the fresh mozzarella pieces.
40Sprinkle a little Parmesan cheese (Grana Padano) and some fresh basil leaves.
41Sprinkle a little Parmesan cheese (Grana Padano) and some fresh basil leaves.
42Sprinkle a little Parmesan cheese (Grana Padano) and some fresh basil leaves.
43Make a second layer with more eggplant.
44Make a second layer with more eggplant.
45Make a second layer with more eggplant.
46Add a little more of the tomato sauce.
47Add a little more of the tomato sauce.
48Add a little more of the tomato sauce.
49Add another layer of fresh mozzarella.
50Add another layer of fresh mozzarella.
51Add another layer of fresh mozzarella.
52Add Parmesan or Grana Padano, whichever you prefer, and other small leaves of fresh basil.
53Add Parmesan or Grana Padano, whichever you prefer, and other small leaves of fresh basil.
54Add Parmesan or Grana Padano, whichever you prefer, and other small leaves of fresh basil.
55Finish with the eggplant, a lot of tomato sauce, another little bit of mozzarella, and a little more Parmesan cheese on top.
56Finish with the eggplant, a lot of tomato sauce, another little bit of mozzarella, and a little more Parmesan cheese on top.
57Finish with the eggplant, a lot of tomato sauce, another little bit of mozzarella, and a little more Parmesan cheese on top.
58Bake for 20 minutes at 180ºC and 10 minutes more at 200ºC with heat from above and below.
59Bake for 20 minutes at 180ºC and 10 minutes more at 200ºC with heat from above and below.
60Bake for 20 minutes at 180ºC and 10 minutes more at 200ºC with heat from above and below.
61Once out of the oven, wait for it to cool down before cutting it.
62Once out of the oven, wait for it to cool down before cutting it.
63Once out of the oven, wait for it to cool down before cutting it.