Eggplant Parmigiana

Method

1. Prepare the sauce: peel and chop the shallot. In a pot with a drizzle of oil, sauté the shallot with a sprig of basil. Add the tomato sauce, a splash of water, and a pinch of salt. Let it simmer.
2. Cut the eggplants into slices about 1 cm thick. Optionally, lightly flour the slices.
3. In a wide pan with a drizzle of seed oil, fry the eggplant slices until golden on both sides. Set aside.
4. Cut the mozzarella into cubes.
5. Preheat the oven to 180°C.
6. In a baking dish, spread a little sauce on the bottom. Arrange a layer of fried eggplant, season with a pinch of salt, add some sauce, some mozzarella cubes, a generous sprinkle of Parmigiano Reggiano, and a few torn basil leaves.
7. Repeat the layers until ingredients are used up, finishing with a layer of sauce and cheese.
8. Bake at 180°C for 20-25 minutes, until golden.
9. Let rest at least 15-20 minutes before serving (optional).