Aubergine parmesan

 Ingredients for 4 people

 

• 800 gr of aubergines

• 800 gr of tomatoes

• 300 gr of mozzarella

• 4 spoons of grated Parmesan cheese

• 4 spoons of Dressing for pasta not spicy "Fior di Maiella"

• oil for frying

• extra virgin olive oil

• cooking salt

• table salt

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Wash and cut the aubergines into small slices, add the cooking salt and leave to rest for one hour. In the meantime, wash and boil the tomatoes, peel away the skin and cut into pieces. In a pan with extra virgin olive oil cook the tomatoes for a few minutes then add the Dressing for pasta. Leave to cook for another few minutes.

 Rinse under running water the aubergines, dry them with kitchen paper and frying in a fry pan with hot oil for frying, when they are cooked take out with a perforated spoon and dry the excessive oil with the kitchen paper.

 Cut into cubes the mozzarella, spread a little tomato sauce at the bottom of the casserole. Add a layer of aubergines, on top a layer of mozzarella and cover with the tomato sauce. Repeat the operation until you have filled the casserole up, the last layer has to be with the tomato sauce with a spread of Parmesan cheese. Cook in the oven for 30 minutes at 180°C.