Slice the aubergines about 8 mm thick and 10 cm long.
Spread them out, sprinkle them with salt and let them stand for at least 1 hour to release the bitter water.
Dry and then flour the aubergines: this this way they will absorb less oil in frying and have a delicate crust.
Place the aubergine slices in a colander to remove the excess flour.
Put the vegetable oil in a saucepan and, when hot, dip the aubergine slices.
For perfect aubergines, dip only a few at a time to avoid lowering the temperature of the oil too much.
Fry them, tossing them gently, until golden brown but soft.
Drain and let them dry on kitchen paper.
Take an ovenproof dish and start spreading a layer of tomato and basil sauce made beforehand following our recipe
Assemble the parmigiana by layering the fried aubergine slices, the tomato sauce, the thinly diced mozzarella, the chopped basil and the parmesan.
Follow the same sequence until you have 3 layers of aubergines and finish off with the parmesan.
Bake in a static oven at 180° for about 30 minutes and serve hot.
Ingredients for 4 people
800 g aubergines
400 g mozzarella cheese
100 g grated Parmesan cheese
2 bunches of fresh basil
1 kg ripe tomatoes
100 g of onions
1 clove of garlic
20 g of extra virgin olive oil.
1 litre peanut or sunflower oil
00 flour to flour the aubergines to taste
Salt and pepper