Eggplant Parmigiana

Aubergines Parmigiana : instructions

• 1
  Slice the eggplants lengthwise into thin slices. You can use a mandoline to help with this. Sprinkle the eggplants with coarse salt and let them sit for at least 20 minutes to draw out the moisture.
  
• 2
  Meanwhile, in a saucepan, sauté the garlic in 2 tbsp of olive oil until golden, then add the wine, the crushed tomatoes, and the tomato paste. Stir, then add the water. Season with salt and pepper.
  
• 3
  Cover and simmer for 45 minutes over low heat.
• 4
  Cut the mozzarella into small cubes and set aside in a bowl.
  
• 5
  Once the eggplants have released their liquid, brown them in a skillet with a little olive oil.
  
• 6
  Once the tomato sauce is ready, arrange the eggplant slices in a baking dish, alternating them with the mozzarella and tomato sauce.
  
• 7
  Finish with a layer of eggplant, tomato sauce, and freshly grated Parmesan cheese.
  
• 8
  Bake at 210°C (gas mark 7) for 20 minutes, and there you go!