Aubergine parmigiana🍆

My favourite Neapolitan dish

Parmigiana, 🇮🇹 Italian, also called parmigiana di melanzane or melanzane alla parmigiana, is an Italian dish made with a shallow or deep-fried sliced aubergine filling, layered with cheese and tomato sauce, then baked. The origin of the dish is claimed by both the Southern regions of Campania and Sicily.

My quick and easy, student-budget friendly version:

When I was a student abroad, I missed home and my grandma's traditional food. 😋 This recipe will bring you to Napoli, whenever you are. 🌊

🍳Difficulty: Average
💸Cost: low/medium
⏲️Cook time: 40min

Buy the aubergines, remove the stalk, wash them on the outside, dry them, cut them into half-cm slices, fry them in boiling oil and dab with absorbent paper or roast on both sides.
Prepare a simple sauce with garlic oil and tomato sauce and cook it for at least 30 minutes.
Put some sauce on a baking dish and start with layers of aubergine, sauce and mozzarella or stringy cheese until all ingredients are used up. Finish the last layer with Parmesan cheese, remaining sauce and basil leaves. Bake for 20 minutes at 200 °.