3 firm eggplants
1/2 lb. Mozzarella, sliced
1 small onion, finely sliced
1 clove garlic, crushed
6 tbs. Parmigiano
1/2 cup olive oil
1/2 lb. ripe tomatoes
1 pinch of sugar
How to make parmigiana di melanzane:
Wash the eggplants. Remove the stems, and cut lengthwise into slices not thicker than 1/4-in. Place the pieces on a large platter, slightly at an angle. Sprinkle them with salt, place a weight on top, and let stand for about one hour.
In the meantime, brown the onion and the garlic in oil over a very low flame, and then add the tomatoes and let simmer for about 1/2 hour, stirring frequently. After this, pass through a sieve and add a pinch of salt.
Cut the Mozzarella into skinny slices and let them dry on a cloth. Chop the basil and mix it with Parmigiano.
Wash the salt off the eggplant and dry them. Dredge in flour and fry in boiling oil. Turn them to brown and when both sides are ready, lift them out and drain on a paper towel.
Preheat the oven to 375°F. Coat a deep baking dish with olive oil and put in a layer of eggplant. Sprinkle with Parmigiano, pour on a layer of tomato sauce, and cover with slices of Mozzarella. Repeat this layering until you used all the ingredients. Cover with tomato sauce, sprinkle with more grated Parmigiano and bake for about 30 min.
This dish is very good hot or at room temperature and makes a good antipasto. Zucchine alla parmigiana can be made in the same way, substituting zucchini for eggplant.