Melanzane alla parmigiana – alla the lemonkitchen

PREPARATION

1. Cut the aubergines crosswise into slices half a centimetre thick, use the salt to sprinkle both sides and spread both sides with it.
2. Place the aubergine slices side by side in a colander. When all the aubergines are in the colander, place something heavy like a six-pack of water on top. Put in the salt for at least 2 hours to overnight. Put the colander in a container and drain. Pat dry briefly.
3. Fry the aubergine slices in a generous amount of olive oil until golden brown. Place them on a plate.
4. Preheat the oven to 170°C.

Egg-tomato sauce

Beat the egg with the lemon zest and whisk in the Bertolli pasta sauce. Add half of the grated Parmesan cheese.

Build up aubergine towers

1. Pour a layer of Bertolli Basilico pasta sauce into a baking dish and top with the aubergine slices side by side in the dish. Spread the egg sauce over the aubergine layer and top with some picked mozzarella and a basil leaf. Then spoon the rest of the Basilico pasta sauce on top. Repeat until you get little towers. Build layers like this until everything is finished and spread the remaining sauce over the aubergine towers. Sprinkle the Parmesan cheese topping on top for an extra crispy crust.
2.  Place the baking dish in the oven for 1 hour to allow the aubergine to caramelise, become buttery soft and a little sweet. Remove from the oven and garnish with the rest of the basil. If you like, sprinkle with some lemon zest and fresh herbs such as basil and/or oregano.

Buon apetito!