Parmigiana di Melanzane

Slice the Eggplant into 0.5 cm thick rounds. Lay the Eggplant slices in a single layer on a baking sheet or large platter. Sprinkle generously with coarse sea Salt on both sides. Let them rest for at least 30 minutes, or up to an hour, to draw out bitter liquids. Pat the Eggplant slices thoroughly dry with paper towels before frying.

Prepare the tomato sauce: In a large saucepan, heat 50 grams of Extra-virgin olive oil over medium heat. Add the crushed Garlic cloves and sauté until fragrant, about 2 minutes, being careful not to burn them. Add the San Marzano tomatoes, a pinch of fine Salt, and a grind of Black pepper. Bring to a simmer, then reduce heat to low and cook for 20-25 minutes, stirring occasionally, until the sauce has thickened slightly. Remove the Garlic cloves and stir in a handful of Fresh basil leaves, torn.

Heat the Peanut oil in a deep, heavy-bottomed pot or Dutch oven to 170°C (340°F). Fry the dried Eggplant slices in batches until golden brown and tender, about 2-3 minutes per side. Do not overcrowd the pot. Remove the fried Eggplant with a slotted spoon and place them on a plate lined with paper towels to drain excess oil. Season lightly with fine Salt while still warm.