eggplant parmigiana (serves 4)

To save time, consider preparing the tomato sauce and dicing the mozzarella cheese while the eggplants are draining
Rinse/pat-dry each eggplant slice as you are frying them as this will prevent them from oxidizing and turning brown
For extra taste and texture, add an extra generous amount of mozzarella and parmesan cheese to the top layer
After baking, let the Parmigiana cool down for about 5 minutes prior to serving

How to make them

Start by washing and drying the eggplants
Remove the stem and cut the eggplants in 4-5mm slices lengthwise - unless you are really good with knives, I would recommend using a mandolin, for its ease of use and thickness consistency
Place the slices in a strainer and coat each layer with a bit of salt – proceed this way until you have layered all the slices
Place a heavy object (a plate or a tray) on top of the layered slices to allow some of the liquid to drain
Leave in place for about 1 hour - This is important as it will prevent the eggplants to turn sour during the frying process
Carefully rinse each slice and pat-dry

Finely chop the scallions/onions
Place a thin layer of olive oil in a frying pan – add the scallions/onion and sautee for a couple of minutes (ensure it does not burn!)
Add the tomato pulp, add salt to taste and let simmer at low heat for approx. 30 minutes
Near the end of the cooking time, add the basil leaves

Add the sunflower seed oil to a frying pan
When the oil reaches a temperature of about 170° C (338° F), add the eggplant slices, a couple at a time
Fry the slices for a couple of minutes (or until slightly golden in color) remove them from the pan and rest over absorbent paper
Proceed this way until all slices have been fried

Dice the mozzarella cheese in small cubes
Smear a thin layer of tomato sauce at the bottom of the baking pan or cocottes
Place the first layer of slices
Add pepper to taste, sprikle with a bit of parmesan and mozzarella cubes as to cover the entire layer
Add tomato sauce and proceed this way for all other layers. If you are assembling in a baking pan, ensure the slices are disposed in the opposite direction at each layer (alternating horizontal/vertical). This is not necessary if you use the cocottes.
Bake at 200° C (390 ° F) for about 40 minutes (depending on your oven)