Eggplant Parmigiana (Parmigiana di Melanzane)

Slice aubergines lengthwise into 8 mm slices. Salt generously and let rest 30 minutes to release moisture.

Pat aubergine slices dry. Brush both sides with 28 g olive oil, arrange on baking sheets, and roast at 200°C for 25 minutes until golden.

Finely chop onion and garlic. Cook in 46 g olive oil over low heat until soft and translucent, about 8 minutes.