4 round aubergines
400g canned whole peeled tomatoes
400g buffalo mozzarella
sunflower oil, for frying
1 clove of garlic
extra virgin olive oil, as needed
parmesan, to taste
a few sprigs of fresh basil
salt, to taste
pepper, to taste
Slice the aubergines and put them in a sieve with a sprinkling of coarse salt to get rid of the excess water (for 30 minutes).
Fry the eggplant slices in sunflower oil. When they are golden, leave them to dry on paper towels.
Cut the buffalo mozzarella into slices.
Crush the tomatoes with a fork.
Cook a tomato sauce with garlic, extra virgin olive oil, salt, and pepper.
Take a small oven dish and layer the ingredients in the following order: the tomato sauce, the eggplant, the mozzarella, and the grated parmesan.
Repeat until all the ingredients are finished.
Bake at 180C for 30 minutes.
Serve garnished with fresh basil.