Eggplant parmigiana

Wash the eggplant(s) and cut them into thin slices. Sprinkle the slices with salt on both sides and let stand for about 30 minutes. Heat oil in a pan and add the Cubetti garlic, red wine and oregano. Season with salt and pepper and cook the sauce over medium-high heat for about 10 minutes.

Preheat the oven (electric 250° C / hot air: 220° C). Heat the frying oil in a deep pan. (When you throw in pieces of bread, the oil should bubble around the bread and the bread should come out crispy.) Pat the eggplant slices dry and roll them in the flour. Pat off the excess flour and deep-fry the eggplant until golden brown and crispy. Drain on kitchen paper.

Slice the mozzarella. Spread a thin layer of tomato sauce over the bottom of a baking dish. Cover the sauce with a layer of fried eggplant. Spread some slices of mozzarella on top and sprinkle with some parmesan. Repeat until the ingredients are used up. Finish with a layer of tomato sauce and sprinkle with a thick layer of parmesan.

Bake the parmigiana in the oven for about 20 minutes until golden brown. Let cool briefly and serve in the baking dish. Delicious with ciabatta to dip in the remaining sauce.