Aubergines with Parmesan

INGREDIENTS

• 2 cups of Well Concentrated BONTÀ DI BRODO Organic Vegetable
• 1.5 kg black oval aubergines
• 1.4 l tomato passata
• 500 g dairy mozzarella
• 150 g Parmigiano Reggiano
• 1/2 yellow onion
• Extra virgin olive oil as required
• A few basil leaves
• Peanut oil as required
• 35 g coarse salt

PROCEDURE

Slice the aubergines lengthwise (4-5 mm thick), sprinkle with salt and leave to rest in a colander covered with a plate for 30 minutes. Then, prepare the tomato sauce: slice the onion and brown it with a little extra virgin olive oil, then add the passata and the 2 cups of Well Concentrated BONTA DI BRODO Organic vegetable. Cook for 30 minutes and add the shredded basil leaves at the end of cooking. Rinse, dry and fry the aubergines, in small batches, in plenty of peanut oil. Drain on absorbent kitchen paper. Drizzle a little sauce into a glass dish and arrange the aubergine in alternate horizontal and vertical layers. Add a llittle grated Parmesan, diced mozzarella and finally some sauce on each layer. Put in the oven and cook at 200°C for 40 minutes.