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Ingredients

• 1.5 kg aubergines (about 4)
• olive oil for frying
• 3 tbsp Castruriali extra virgin olive oil — Frying the aubergine in olive oil is what makes parmigiana rich and silky.
• 1 onion, finely chopped
• 1.2 l passata (about 2 jars)
• a large bunch of basil
• 150 g caciocavallo or Parmigiano, grated
• 250 g caciocavallo, provola or mozzarella, sliced
• salt

Method

1. Salt the aubergine. Slice the aubergines lengthways 5 mm (¼ in) thick, salt lightly and leave in a colander for 30 minutes. Pat dry.
2. Make the sauce. Soften the onion in the extra virgin olive oil for 8 minutes, add the passata and a few basil leaves and simmer for 20 minutes. Season.
3. Fry the aubergine. Fry the slices in batches in hot olive oil until golden on both sides. Drain well on kitchen paper.
4. Layer. Heat the oven to 180°C (350°F). Spread a little sauce in the dish, then a layer of aubergine, sauce, grated cheese, a few slices of cheese and basil. Repeat, finishing with sauce and grated cheese.
5. Bake and rest. Bake for 35–40 minutes until bubbling and browned. Rest for at least 30 minutes before cutting: it should be warm, not hot.