Eggplant parmigiana

Procedure

Wash and dry the aubergines, remove the stalk and slice them lengthwise, trying to obtain 5 mm thick slices. Put the slices in a colander and forming layers, sprinkle with very little coarse salt between each layer. On the last layer, place a plate with a weight on it. Leave them like this for about 1 hour then wash them well making sure to remove all the salt. Dry them with absorbent paper. Cut the mozzarella into cubes. Then in a saucepan put a drizzle of olive oil, the chopped onion and then add the puree with a little water. Add salt and cook for about 45 minutes, at the end of cooking add the basil leaves. Heat the seed oil and once hot dip the slices, a few at a time, after about 2 minutes remove them and always put them on absorbent paper. Finally proceed with the composition, on the bottom of the pan lay a little sauce then start with the first layer of aubergines, place them horizontally, then add the sauce and mozzarella in order to cover the slices evenly. For the second layer, place the aubergines in the opposite direction of the first, creating a crisscross effect. Always proceed in the same way, adding the sauce and mozzarella. On the last layer also put the grated cheese. Bake in a preheated oven at 200 ° for 40 minutes. Let it rest before serving.