- To cook parmigiana start with tomato sauce: in a pan fry for a few minutes the extra virgin olive oil, garlic and chopped onion, then add the tomatoes, salt and pepper to taste and simmer until the sauce is ready (about one hour). Add the basil leaves and turn off the heat
- Cut the smoked cheese into thin slices
- Cut eggplants 1cm thick for the direction of the length and arrange them in layers in a large colander and sprinkle each layer with coarse salt. Let stand eggplants for at least 30 minutes so as to expel a good part of the bitter liquid that characterizes them
- After 30 minutes rinse eggplants under running water and dry thoroughly. In a large pan pour abundant extra virgin olive oil. Coat eggplants in flour “0”. Fry the eggplants lightly, a few at a time on both sides and then drain on a sheet of paper. Use an absorbent paper towel
- Cover the bottom of a baking pan with tomato sauce, lay the slices of eggplants, then put a layer of sauce, a layer of grated Parmigiano Reggiano cheese and a layer of slices of fresh mozzarella or scamorza. Repeat the same process until all ingredients are used
- Bake at 180°C degrees for 30 minutes in the oven and serve warm or cold!
