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people
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Ingredients
- 4 aubergine
- 700 g Passata
- 5 cloves garlic
- 5 basil leaf
- grappa
- 200 g parmigiano grated (alternatively, add some pecorino or fior di latte)
Ingredients
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Instructions
- Peel aubergines, cut into 1 cm strips (seems thick at first, but they thin out), salt and press for ~1 hour. Rinse, pat dry, flour (not sure if necessary), fry and put on kitchen paper to drain.
- Heat up oil, fry the entire garlic cloves until golden. Deglaze with grappa, passata and reduce for 30'. It will seem like it's too little, but the whole dish tastes very tomato-y.
- Start with tomatoes, then melanzane, tomato, cheese and basil in layers, ending with cheese.
- Cook 30' at 200° convection.
