Sophia loren's parmigiana

Clean the aubergines and cut into slices of less than ½ cm.

Put them on a plate, sprinkle them with salt, put another plate on them and put something heavy on them, so that the bitter moisture is squeezed out of the flesh.

Rinse the aubergines with cold water after at least one hour and pat dry with a clean cloth. Rub to get as much moisture out as possible.

Heat the sunflower oil in a large frying pan and fry 1/4 of the aubergines in 6 min. Golden brown and done. Turn halfway.

Drain on kitchen paper. Repeat with the rest of the aubergine.

Preheat the oven to 180 ° C. Cut the tomatoes into quarters and heat them for about 5 minutes in a pan with a thick bottom on low heat until soft and watery.

Puree with the hand blender and push the sauce with the convex side of a spoon through a sieve over a pan. Season with salt and the basil leaves.

Meanwhile cut the mozzarella into thin slices.

Put a few tablespoons of the sauce in an oiled oven dish, then make a layer of the fried eggplants, sprinkle with Parmesan cheese.

Make another layer with slices of mozzarella, a few basil leaves and the beaten egg.

Start again from the beginning, with the sauce, aubergines, Parmesan cheese, mozzarella, basil, the egg and then again from the beginning, so that you have at least 3 layers in total.

Finish with tomato sauce and Parmesan cheese. Place the dish in the oven for approx. 40-45 min.