Eggplant Parmesan

How to make it

1. Slice the eggplants lengthwise into about 6 mm slices and layer them in a colander with a sprinkle of coarse salt between each layer. Set a plate and a weight on top so the slices are pressed together. ⏱ 10 min
2. Let the slices sit for 1 hour, until a pool of dark liquid has collected beneath the colander and the slices feel pliable. The salt draws out the bitter juices, so they absorb far less oil during frying. ⏱ 1 h · passive
   Chef's tip If the slices come out visibly crusted with salt grains, rinse them quickly under cold water before drying. The parmigiano and the sauce bring plenty of salt of their own, and there's no way to pull it back out later.
3. Meanwhile, heat the 3 tbsp olive oil for the tomato sauce in a pot over medium heat and let the lightly crushed garlic cloves infuse the oil for 3 minutes, until they're light golden and the oil smells sweet. Fish the cloves out before they take on dark color, since browned garlic makes the sauce bitter.
4. Pour the passata into the garlic-scented oil, season with salt, and add the 6 basil leaves for the tomato sauce. Let the sauce simmer uncovered for 30 minutes, until it has reduced to a thick sauce that clings to the spoon and the oil sits on the surface as glossy beads. ⏱ 30 min · passive
   Chef's tip Take the sauce a shade thicker than you think you need — the eggplant and cheese both release liquid in the oven and thin it again. It should mound briefly on the spoon rather than run off.
5. Pat the eggplant slices completely dry with a clean kitchen towel and coat them one by one in the flour. Tap off the excess flour so only a thin, matte layer remains — wet or clumped eggplant will spatter in the oil. ⏱ 10 min
   Chef's tip Taste a small corner of a pressed slice: if it's outright salty, rinse the slices quickly and press them dry. The parmigiano and fior di latte will salt the dish a second time in the oven.
6. Heat the olive oil for frying in a deep pan until a floured slice sizzles immediately, and fry the slices in batches for 20-30 minutes total. Turn them as they cook, and lift them onto paper towels once they're golden and soft enough to yield to a fork. ⏱ 20 min–30 min
   Chef's tip Keep the oil lively, around 170-180°C. Below that, eggplant behaves like a sponge and drinks oil instead of sealing. Let the sizzle return to full volume between batches and never crowd the pan.
7. Preheat the oven to 180°C.
8. Spread a thin layer of the reduced tomato sauce over the bottom of an ovenproof dish. Arrange the fried eggplant slices in a slightly overlapping layer and cover them with sauce. Distribute slices of the well-drained fior di latte on top, sprinkle with parmigiano, and tuck in a few basil leaves. Keep building in layers until everything is used, finishing with sauce and a thicker sprinkle of parmigiano — the cheese salts itself, so there's no need to season the sauce again. No eggplant should stick up dry from the sauce. ⏱ 10 min
   Chef's tip Slice the fior di latte early and leave it on paper towels or in a sieve while you fry; fresh mozzarella keeps releasing whey. Undrained slices weep straight into the layers and leave a pool under the first serving.
9. Bake the dish in the middle of the oven for 40-45 minutes, until the cheese has melted together, the top is browned in spots, and the sauce bubbles thickly up along the edges. ⏱ 40 min–45 min · passive
10. Take the dish out and let the parmigiana rest for 15-20 minutes, until the layers have set and a cut with a knife holds its shape instead of collapsing. ⏱ 15 min–20 min · passive
11. Cut the parmigiana into squares and lift the pieces onto flat plates with a palette knife, so the layers stand upright. Serve it warm rather than piping hot, and set the dish on the table so everyone can help themselves to another piece straight from it.