As requested on Facebook, here comes the recipe for one of my favorite Italian dishes. If you serve it once, your guests will be begging you for more. And boyfriends they usually go crazy for it. I don't know.. it's a kind of aphrodisiac for them even if it's heavy and you need at least 2 hours to digest it (please be aware of that before you start making out).
Ingredients for 2 hungry people or for 4 fussy eaters:
750 ml of tomatoes passata
pinch of sugar
3-4 garlic cloves
4 tablespoons olive oil
5 fresh basil leaves, torn
ALL THE REST
20 g butter
4 aubergines, slices
bunch of fresh basil
200 g mozzarella cheese, sliced
2 eggs, lightly beaten
salt and pepper
Parmesan - as much as you wish
There is some work to be done, it won't feel so overwhelming if you split the preparations for 2 days.
An evening before, you sholud prepare the salsa and cut the aubergines.
Put the passata into a saucepan and add the sugar, garlic and a pinch of salt. Cover and cook over a veeeery low heat for about 30 min. Then remove the cover and cook for 10 min more over a medium heat. Remove the saucepan from the heat and leave to cool. Stir in the olive oil and basil.
Place the aubergines slices (about 0,5cm thick) in a colander, sprinkle with salt and leave to drain for at least 2 hours, I prefer to let them drain for the whole night.
The day of eating:
Rinse the aubergine slices and pat dry. Now it's your choice if you want to fry them or grill them. Generally, if I fry them and inhale all the smell of the 'fritto/smazocha', I don't want to eat it anymore. So I will suggest you grill it.
Cut mozzarella into thin slices, grate about 50 gr of parmiggiano, wash basil leaves, and beat up lightly 2 eggs.
Spoon a little of the tomato sauce into an ovenproof dish and arrange a layer of slightly overlapping aubergine slices on top, sprinkle with a little of the parmesan and 3-4 tablespoons of the beaten eggs on top, cover with slices of the mozzarella, sprinkle with a few basil leaves and about 6 tablespoons of the tomato sauce. All this will constitute one layer. Make 2 layers like this. Then the third one (the top one), without mozzarella and eggs - just slices of aubergine sprinkled with tomato sauce and parmesan. Dot with the butter (or sprinkle with olive oil) and bake for about 40 min at 180 degrees. Leave it to cool a little before serving.
It's worth it.