Parmigiana Di Melanzane (Eggplant Parmesan Casserole) - cooking recipe

Ingredients

750 g aubergine, thickly sliced
2-3 None eggs
1 None onion, peeled and finely chopped
2 cloves garlic, peeled and pressed
1 bunch basil, 1/3 cut into strips
100 ml olive oil
2 cans (1 850ml + 1 425ml) chopped tomatoes
250 g mozzarella cheese, sliced
100 g Parmesan cheese, grated

Preparation

Line a large tray or board with paper towels and spread the eggplant slices on it. Sprinkle them liberally with salt and cover them with another layer of paper towels. Put another tray or board on top and set aside for 1 hour.
Place eggs in a saucepan and cover with water. Bring water to a boil over medium heat. Once the water reaches a boil, remove pan from heat. Let eggs sit in water 12 minutes, drain then run under cold water. When they're cool peel them and slice them.
For the tomato sauce, heat 2 tbsp of olive oil in a pan and saute the onion and garlic. Add the tomatoes and bring them to a boil. Add the sliced basil and simmer over a medium heat for about 15 mins until it thickens.
Preheat the oven to 400\u00b0F. Pat the eggplant dry. Heat the oil in a large pan and fry eggplant slices until they're golden brown. Drain well on paper towels. Spread a thin layer of tomato sauce on the bottom of a baking dish and cover it with a layer of eggplant. Sprinkle it with Parmesan, followed by a layer of eggs and mozzarella slices and cover it with another layer of tomato sauce. Sprinkle it with torn basil leaves and then another layer of eggplant. Put on more layers of the remaining ingredients in the same order, finishing with a layer of tomato sauce. Top it off with 2 tbsp of Parmesan cheese.
Bake the casserole for about 40 mins. After 30 mins, sprinkle the rest of the Parmesan over the top. Serve garnished with basil. It's best eaten lukewarm or cold.