Ingredients

1,5 kg black aubergines

3 bottles of cherry tomato sauce Welcome to Sicily

50 gr. Parmesan Cheese

100 gr. grated caciocavallo

1/2 golden onion

extra virgin olive oil qb

black pepper to taste

basil leaves to taste

salt to taste

peanut oil qb

35 gr. coarse salt

Preparation

Cut the aubergines into slices lengthwise, about a centimeter thick. Arrange them in layers in a colander, sprinkling each layer with coarse salt. Let them lose the vegetation water for at least an hour, taking care to place a weight above the aubergines to facilitate the loss of water. In the meantime, take care of the sauce. Pour the "Welcome to Sicily" cherry tomato sauce into a large saucepan* and cook over a low heat for 5 minutes, adding the basil leaves, a little pepper and a drizzle of extra virgin olive oil. Heat plenty of seed oil and in the meantime rinse the portion of aubergines you will fry and dry them with absorbent paper: always proceed a little at a time so they don't darken. Dip a few slices at a time into boiling oil at 170° and after 2-3 minutes of cooking, drain on absorbent paper; proceed like this with all the others. At this point you should have everything you need, so move on to composition. Dirty a 20x30cm baking dish with a little sauce, then form the first layer by arranging the aubergine slices horizontally. Cover each layer with a few spoonfuls of tomato sauce, grated caciocavallo and a few basil leaves. Repeat the same procedure this time arranging the aubergines vertically; continue in this way to form the layers, reversing the direction of the aubergines each time. On the last layer, pour the remaining tomato puree and parmesan. Eggplant parmigiana is eaten warm or cold, accompanied by good Sicilian semolina bread.

* Use 330g x3 of Cherry tomato sauce Welcome to Sicily