• 4 round purple eggplant
• 14 oz San Marzano dell’Agro Sarnese-Nocerino DOP tomatoes
• 14 oz buffalo mozzarella
• sunflower oil, for frying
• 1 clove of garlic
• extra virgin olive oil, as needed
• parmesan, to taste
• a few sprigs of fresh basil
• salt, to taste
• pepper, to taste
Slice the eggplant and put in a sieve with a sprinkling of coarse salt to get rid of the excess water (for 30 minutes).
Fry the eggplant slices in sunflower oil. When they are golden, leave then to dry on paper towels.
Cut the buffalo mozzarella in slices.
Cook a tomato sauce with garlic, extra virgin olive oil, salt and pepper.
Take a small oven dish and layer the ingredients in the following order: the tomato sauce, the eggplant, the mozzarella and grated parmesan.
Repeat until all the ingredients are finished.
Bake at 360° for 30 minutes.
Serve garnished with fresh basil.