2 tablespoons extra virgin olive oil
1 onion, sliced fine
300g of peeled tomatoes or puree
8 basil leaves
4 medium eggplants cut into 1cm thick slices, sprinkled with coarse salt and let drain in a colander for 1 hour
flour for dusting
oil for frying
4 tablespoons grated Parmesan cheese
350g of sliced mozzarella
Preparation time: 30 minutes
Ready in: 30 minutes
Heat 1 tablespoon oil in a frying pan and fry the onion, stirring constantly.
Add the tomatoes and cook over medium-low heat for 20 minutes.
Add 4 basil leaves with tomato sauce after cooking
Heat plenty of oil for frying.
Flour the slices of eggplant and fry until golden.
Then, drain the excess oil on a plate with paper towels.
Preheat oven to 180 ° C.
Pour the remaining tablespoon of olive oil in the bottom of a baking dish.
Spread a layer of eggplant, cover with parmesan, mozzarella and rich tomato sauce.
Deploy a second layer of eggplant and proceed in the same manner.
Continue alternating eggplant, mozzarella, tomato sauce and parmesan cheese until all ingredients are used.
The last layer should be tomato sauce.
Bake for 30 minutes.
Before serving, add the remaining basil leaves to decorate