Eggplant Parmesan (Melanzane alla Parmigiana)

Ingredients for 6 persons
1 ½ Kilos (52.91 oz) Eggplant
800 gr (28.21 oz) Peeled Tomatoes previously crushed
300 gr (10.58 oz) Grated Parmesan
300 gr (10.58 oz) Cubed Mozzarella Cheese
2 Garlic Cloves
1 Fresh Basil Bunch
2 Tablespoons Extra Virgin Olive Oil
Vegetable Oil for frying
Salt
Black Pepper

VIDEO RECIPE
Eggplant Parmesan (Melanzane alla Parmigiana)

First of all discard both ends of the eggplant and cut it into 1 cm thick slices then repeat with remaining eggplants using a sharp serrated knife
Now place the eggplant slices in a large colander and sprinkle evenly with salt
Place a big bowl full of water on top to press them and let drain for about 1-1 ½ hours
Put the garlic cloves into a pot then pour in 2 tablespoons of extra virgin olive oil and leave the garlic to fry slowly on a medium heat
When garlic is golden brown, add the peeled tomatoes previously crushed, a pinch of salt, a pinch of black pepper and let it simmer for about 5-10 minutes on a medium heat
When the tomato sauce is ready, turn the heat off
When eggplant has drained remove the bowl and lay the slices on multiple paper towels to absorb the liquid
Place the eggplant slices into hot oil and fry until golden brown on both sides
When the eggplant slices are golden brown, take them out of the pan, transfer to paper towels to drain well and let them rest for 10 minutes
Spread a single layer of tomato sauce in the bottom of a large roasting pan and arrange one layer of eggplant slices over the sauce, cover with some tomato sauce, add some basil hand chopped, a handful of cubed mozzarella and sprinkle with abundant grated Parmesan
Repeat with remaining ingredients ending with Parmesan
Now place the roasting pan in preheated oven at 180° C (356° F)
and bake for about 30-40 minutes
Once ready remove from oven and let it cool for about 30 minutes before serving.