1 eggplant
1 onion
1 garlic clove
10 g fresh basil
2 tsp Italian herbs
1 can of diced tomatoes
200 g passata
50 g Parmigiano reggiano
1 ball buffalo mozzarella
2 par baked white ciabatta
5 tbsp olive oil
1 tbsp black balsamic vinegar
4 tbsp flour
Salt & pepper
Preheat the oven to 200 degrees. Cut 1 eggplant lengthwise in 1/2 cm thick slices Sprinkle the slices generously with salt on both sides and let the salt soak in the eggplant.
Mince 1 onion. Mince 1 glove of garlic. Cut 10 g basil. Heat 1 tbsp olive oil in a skillet with lid on a medium temperature. Add the garlic, onion and 2 tsp italian herbs, fry for 3-4 minutes. Quench with 1 tbsp black balsamic vinegar. Add 1 can diced tomatoes and 200 g passata. Stir well and season with salt & pepper and half of the basil. Simmer for 10 - 15 minutes with the lid.
Grate 50 g parmigiano reggiano. Tear 1 buffalo mozzarella into small pieces. Cut 1 parbaked ciabatta into chunks. Mix the chuncks of ciabatta with 1 tbsp olive oil, salt&pepper. Spread 4 tbs flour, salt & pepper on a large plate. Pat the slices of eggplant dry with paper towel and scrape the salt off the eggplant. Turn the slices through the flour.
Heat 2 tbsp olive oil in a big frying pan at high temperature. Fry half of the eggplant slices golden brown for 4-6 minutes. Turn halfway and drain on a paper towel. Reheat 1 tbsp olive oil in the same frying pan and repeat with the other half of the eggplant slices.
Spread a little tomato sauce over the bottom of an oven dish to form a barrier to the dish. Place 1/3 of the eggplant slices down, and spoon 1/3 of the tomato sauce over it. Sprinkle with 1/3 of the parmigiano reggiano and 1/3 of the buffalo mozzarella. Repeat with the rest of the eggplant, tomato sauce and cheese. Spread the chunks of ciabatta on top. Bake in the oven for 10-15 minutes. Bake 1 parbaked ciabatta for the last 6 minutes in the oven.
Divide the melanzane parmigiana on plates. Garnish with the rest of the basil. Serve with 1 ciabatta.