La parmigiana di melanzane is a dish based on layers of fried aubargines and tomato sauce then baked. It is tyipcal in the whole south of Italy and everybody does it in their own way claiming their version is the best.
By the way, my mum’s version is REALLY the best and it is the one I share with you.
The preparation takes a couple of hours (but it is worthy). It stays in the oven for about 30 minutes at 160°.
Ingredients for 4 people (tray big 25x30cm):
Some basil
2 garlic cloves
1l tomato passata
Extra virgin olive oil
4 aubargines
Sunflower oil
Some grated parmesan cheese
100g cheddar cheese/gouda or similar
2 hard boiled eggs
6 slices of mortadella, which is a kind of Italian cured meat (you find it for sure in M&S and in Liddle)
Table salt and coarse salt