Melanzane alla Parmigiana

Slice the Eggplant into 0.5 cm thick rounds. Lay the Eggplant slices in a single layer on a baking sheet, sprinkle generously with Sea salt, and let them rest for at least 30 minutes to draw out excess moisture. After resting, pat the Eggplant slices thoroughly dry with paper towels.

Prepare the tomato sauce: In a large saucepan, heat 50 grams of Extra-virgin olive oil over medium heat. Add the peeled Garlic cloves and sauté until fragrant, about 2 minutes. Crush the San Marzano tomatoes with your hands or a fork and add them to the saucepan. Season with a pinch of Sea salt and Black pepper. Bring to a simmer, then reduce heat to low, add half of the Fresh basil leaves, and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly. Remove the Garlic cloves.

In a large frying pan, heat the remaining 200 grams of Extra-virgin olive oil over medium-high heat. Fry the dried Eggplant slices in batches until golden brown and tender on both sides. Transfer the fried Eggplant to a plate lined with paper towels to drain any excess oil.