Difficulty: Easy Time: 60 minutes Servings: 4-6 people

Ingredients:

• 1kg of aubergines
• 1kg of peeled tomatoes
• 500g mozzarella
• 100g grated parmesan or caciocavallo cheese
• ½ golden onion
• 50g coarse salt
• 3 tablespoons of EVO Oil Frantoio Le Fascine
• Flour to taste
• Black pepper to taste
• Seed oil for frying
• Salt to taste
• Basil

Preparation:

1. Wash and dry the aubergines.
2. Remove the stalk and slice the aubergines lengthwise.
3. Place them in a colander and sprinkle them, layer by layer, with coarse salt.
4. Cover them with a plate and a weight on top, and let them rest for 30 minutes.
5. Meanwhile, pour the Frantoio Le Fascine EVO oil into a saucepan and the chopped onion, and brown for a couple of minutes, stirring often.
6. Add the peeled tomatoes and cook over low heat for about 30 minutes, remembering to add some chopped basil leaves at the end of cooking.
7. Rinse the aubergines to remove the salt and dry them well.
8. Flour the slices and fry a few at a time in a pan with plenty of seed oil, then drain them on absorbent paper.
9. Cut the mozzarella into cubes.
10. Place a thin layer of sauce in a baking pan.
11. Form the first layer by arranging the aubergines horizontally.
12. Sprinkle with sauce, grated parmesan, a sprinkling of pepper and diced mozzarella.
13. Make another layer of aubergines, this time positioned vertically, and repeat the process until you run out of ingredients, alternating the positioning of the aubergines each time.
14. Finish with a layer of sauce and parmesan.
15. Bake at 200° for 40 minutes, browning the surface for the last 5 minutes by setting the oven to grill mode.
16. Let it rest for a few minutes and decorate with some basil leaves before serving!

Enjoy your meal from Frantoio Le Fascine!

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