Ingredients
1.5 kg aubergines
500 g Caciocavallo Cheese
150 g Parmigiano Reggiano Grated Cheese “Cascine Emiliane”
1.4 litres pressed tomatoes
half an onion
100 g kosher salt
1 bunch of fresh basil leaves
1 clove garlic
oil for frying
extra-virgin olive oil
salt
How to prepare:
Wash and dry the aubergines and cut lengthwise into slices with a thickness of about 1 cm. Place in a large colander, sprinkle each layer with kosher salt and leave to rest for at least 1 hour. In the meantime, sauté the finely chopped garlic and onion in a little of the oil for a few minutes, then add the pressed tomatoes, salt to taste, and cook to obtain a dense sauce; finally add the basil and turn off the heat. Rinse the aubergine slices under running water and pat dry. Fry the aubergine slices on both sides until slightly golden in abundant frying oil, then drain on absorbent paper to remove any excess oil. Spoon a little of the tomato sauce onto the bottom of an oven-proof dish, then add a arrange a layer of aubergine slices, followed by another layer of tomato sauce, a layer of grated Parmigiano Reggiano Grated Cheese “Cascine Emiliane”, a layer of Caciocavallo Cheese cut into thin slices, and repeat the layers, starting with the aubergine slices, until all the ingredients have been used. Sprinkle with grated Parmigiano Reggiano and bake at 180° C for 30/35 minutes. Serve lukewarm or cold.
