Eggplant Parmigiana

Slice the Eggplant into 5mm thick rounds. Lay the Eggplant slices in a single layer on a baking sheet, sprinkle generously with Fine sea salt, and let them rest for at least 30 minutes to draw out excess moisture. Pat the Eggplant dry thoroughly with paper towels before frying.

Prepare the tomato sauce: In a large pot, heat 30 grams of Extra-virgin olive oil over medium heat. Add the crushed Garlic cloves and sauté until fragrant, about 2 minutes. Pour in the San Marzano tomatoes, crushing them with your hands or a spoon. Add a few Fresh basil leaves, a pinch of Fine sea salt, and Black pepper. Bring to a simmer, then reduce heat and cook gently for at least 30 minutes, stirring occasionally, until the sauce thickens slightly. Remove the Garlic cloves.

In a large, heavy-bottomed pan, heat the remaining Extra-virgin olive oil over medium-high heat. Fry the dried Eggplant slices in batches until golden brown and tender on both sides. Avoid overcrowding the pan. Transfer the fried Eggplant to a plate lined with paper towels to drain excess oil. Season lightly with Fine sea salt.