Revisited Eggplant Parmigiana

Method

1. Slice the eggplants lengthwise into slices.
2. Layer the slices in a colander, sprinkling coarse salt between layers. Place a weight on top and let rest for 30 minutes.
3. Heat frying oil to 175-180°C.
4. Fry the eggplant slices until golden brown. Drain on paper towels and pat dry.
5. Lightly grease a loaf pan (or line with parchment paper). Arrange a layer of eggplant slices lengthwise in the pan, alternating with grated Parmesan and fresh basil leaves. Repeat until all ingredients are used, pressing down firmly on each layer.
6. Cover the pan and refrigerate overnight (or freeze for 2-3 hours) to compact the loaf.
7. Meanwhile, prepare the tomato sauce: score the base of the Piccadilly tomatoes, blanch in salted boiling water for 20 seconds, then cool in ice water and peel. Blend until smooth, strain through a fine sieve into a saucepan. Add a pinch of salt and cook until reduced by one-third.
8. Prepare the Parmesan fondue: heat fresh cream until it just begins to boil, then grate Parmesan cheese and whisk until smooth.
9. Unmold the parmigiana loaf from the pan. Cut into three large logs (or smaller portions).
10. Sear the logs in a drizzle of olive oil on all sides until crispy. Sprinkle generously with Parmesan and bake at 200°C for about 5 minutes for final gratin.
11. Serve with the tomato sauce and Parmesan fondue.