Preparation

To prepare the aubergine parmigiana, we start with the sauce. Clean and chop the onion and pour it into a pan with heated oil. Let it brown for a couple of minutes, stirring often to prevent it from burning, then add the tomato puree.

Adjust the salt and pour in the basil leaves, rinse the container with a little water and pour it into the pot, then let it cook on a gentle heat for 45-50 minutes. In the meantime, dice the fiordilatte, keeping a piece aside for the end.

Drain the cubes in a colander placed in a bowl, cover with cling film and set aside: this process serves to drain off the excess whey. At this point, we clean and trim the aubergines. We slice them lengthwise into 4-5 mm thick slices. We fry the aubergines in pre-heated oil at 170°, dipping a few pieces at a time. As soon as they are lightly browned, we drain them on a tray with paper towels.

When the tray is full, we put on more paper towels and drain the remaining fried aubergines. Finally, we move on to the composition. We start by pouring some sauce into a 20×30 cm baking dish.

We form the first layer by arranging the aubergine slices, pour the tomato sauce, spread it and scatter some fiordilatte cheese cubes. We sprinkle with grated Parmesan cheese and basil leaves.

We start again by adding the tomato sauce and the aubergines, which should be laid in the opposite direction. Then again the cheeses and basil leaves. We go on like this until we reach the last layer of aubergines to be seasoned, once again, with sauce and the fiordilatte cheese kept aside, to be broken up by hand.

We finish with grated Parmesan cheese and bake in a static oven, already hot at 200°, for about 30 minutes. After the cooking time has elapsed, let it rest for 15-20 minutes before serving the aubergine parmigiana.