Instructions

1. 1

   Cut the eggplant into 1 cm thick slices, salt them and let them draw water for 15 minutes, then pat dry.

2. 2

   Brush the slices with olive oil and fry them in a pan or in the oven until golden brown.

3. 3

   Simmer the passata with chopped garlic, salt and pepper for 5 minutes. Slice the mozzarella.

4. 4

   In a baking dish, layer eggplant, tomato sauce, basil and mozzarella alternately and finish with a dusting of parmesan.

5. 5

   Bake in a preheated oven at 200°C for about 25 minutes until golden and bubbling, then let it rest briefly before serving.