Eggplant and Tuna Bake

Method

1. Slice the eggplants into thick slices. Place them in a colander, salt them, and put a weight on top to drain excess liquid and bitterness. Let rest for about 15-20 minutes.
2. Meanwhile, thinly slice a red onion. In a pan with olive oil, add a garlic clove and the onion, and cook gently. Add the basil stem for flavor. Sauté until onion is soft.
3. Remove the garlic and basil stem. Add the San Marzano tomatoes (or peeled fresh tomatoes). Season with salt and pepper. Cook over high heat for a few minutes until the sauce is fresh and chunky. Set aside.
4. Slice the fiordilatte (mozzarella) into thick rounds.
5. After the eggplant has released liquid, shake off the salt and lightly dust the slices with flour.
6. Heat oil for frying (seed or extra virgin) and fry the eggplant slices until golden brown on both sides. Drain on paper towels.
7. In a baking dish, spread a layer of tomato sauce. Arrange a layer of fried eggplant. Top with mozzarella slices and pieces of tuna (already cooked, from a jar). Add more sauce. Repeat layers: eggplant, mozzarella, tuna, sauce. Finish with a layer of eggplant and spoon remaining sauce on top.
8. Sprinkle grated caciocavallo cheese over the top. Add fresh basil leaves.
9. Bake in a preheated oven at 200°C (400°F) for about 10 minutes, until the cheese melts and the dish is hot and bubbly.
10. Serve warm.