Anna’s Eggplant Parmigiana
Anna, a medical doctor by profession, dispenses one of her best medicines from her kitchen. Her eggplant parmesan, with a touch of Naples, could make anyone feel better.

Ingredients:

2 eggplants about 350 g. each (preferably oblong shape)

700 g. tomato puree

3 medium mozzarella balls

1 onion and a clove of garlic, finely chopped

200 g. grated parmesan cheese

Basil leaves to place between every layer

Oil for frying (sunflower or other seed oil)

Extra Virgin Olive Oil

Salt

Black pepper

Flour for dredging

Preparation:

Wash the eggplants and slice them lengthwise, about 5mm thick.

Arrange the slices in layers in a colander. Sprinkle salt between each layer to help them lose their water and bitterness.  Cover with a plate or weight to press them down. Leave them for at least one hour, then dry the excess water with a paper towel.

Dredge the slices in flour and fry them a few at a time until they are golden, taking care not to overcook them.

Prepare the tomato sauce by sautéing the garlic and onion together, then add the purée and cook for about twenty minutes, adding a little water if it thickens.

When the sauce has cooled, in a baking dish 20x30 cm., start layering, eggplant underneath, then mozzarella, parmesan, tomato sauce etc.

Top it off with more of the tomato sauce, more mozzarella and plenty of parmesan.

Let it rest a while before serving.