Eggplant parmigiana

ph. Sousvideguy flickr

Ingredients for 8 people:

• 1.5 kg of aubergines
• 1,4 l Tomato sauce
• 500 g of Fiordilatte
• 150 g Parmigiano reggiano
• 2 tablespoons of sugar
• Extra virgin olive oil
• Sunflower oil or peanut oil
• Coarse salt

Total time: 80 minutes

Preparation:

The first thing to do is to wash the aubergines and remove the petiole.
Then with a knife cut the aubergine for the long side into slices of about 5 mm.
Once cut, put the aubergines in a colander and sprinkle with coarse salt, cover with a plate and wait for them to throw out the water.
Meanwhile, cut the fiordilatte or mozzarella into small cubes.
At this point we take care of the sauce and in a pan pour the tomato sauce and add the salt and sugar needed to remove the acidity of the tomatoes, cook over low heat for 40 minutes.
On a pan let's heat the seed oil and let's go with some water to remove the salt from the aubergines and then dry them.
Dip the aubergines in boiling oil for 2-3 minutes, a few slices at times.
Put the aubergines on top of the paper to absorb the excess oil.
Now you have everything you need, take a baking dish and start making layers where the order will be tomato sauce, aubergines, cubes of fiordilatte and parmesan cheese.
Repeat the operation until you have done at least 4 layers.
The last layer will end with the tomato sauce with a little grana cheese on top.
At this point it is heated in the oven for about 30/40 minutes at 200 ° and then serve it or put in the fridge and heat it later.