Golden-fried Eggplant, Rich Tomato Sauce, Melty Mozzarella,

• total waktu: 1 hour 37 minutes

Bahan-bahan

7 cups (1.7 kg) oval black eggplants

4 cups (1 kg) tomato passata

2 cups (500 g) fiordilatte mozzarella cheese

1 ½ cups (150 g) grated Parmigiano Reggiano DOP

1 golden onion

Fresh basil, to taste

Extra virgin olive oil, as needed

Black pepper, to taste

Fine salt, to taste

For frying:

Peanut oil, as needed

Petunjuk

Prepare the Sauce:

Finely chop the onion. In a saucepan, heat enough olive oil to cover the bottom and sauté the onion for about 2 minutes, stirring often to prevent burning. Add the tomato passata. Season with salt and add fresh basil leaves. Rinse the passata container with a little water and add that to the pot. Simmer on low heat for 45–50 minutes.

Prepare the Cheese:

Cut the fiordilatte mozzarella into small cubes, reserving a portion for the final topping. Place the cubes in a colander set over a bowl, cover with plastic wrap, and let drain to remove excess moisture.

Prepare the Eggplants:

Wash and trim the eggplants. Slice them lengthwise into ⅕-inch (4–5 mm) thick slices.

Fry the Eggplants:

Heat the peanut oil to 340°F (170°C). Fry a few slices at a time until lightly golden. Drain them on a tray lined with paper towels. Add layers of paper towels as needed to drain all the fried slices.

Assemble the Dish:

In a 9x13 inch (20x30 cm) baking dish, spread a layer of tomato sauce. Add a layer of fried eggplant slices. Spoon more sauce over them, add some mozzarella cubes, sprinkle with grated Parmigiano, and a few basil leaves. Repeat the layers, alternating the orientation of the eggplant slices.

Top and Bake:

For the final layer, place eggplant slices, top with sauce and the reserved mozzarella, broken into small pieces. Finish with a generous layer of grated Parmigiano.

Bake:

Bake in a preheated static oven at 390°F (200°C) for about 30 minutes. Let rest for 15–20 minutes before serving.