Parmigiana di Melanzane
2 tbsp Parmesan reggiano cheese
5 tbsp mozzarella cheese
25g tomatoes for the sauce
1 stick celery
50g flour (maida)
Extra virgin olive oil
Salt and pepper to taste
For the tomato basil sauce:
Peel the tomatoes, onion and carrot. Boil them whole along with the celery stick for 15-20 minutes. Add chopped basil, salt and pepper. Sauté in extra virgin olive oil. Keep aside.
For the batter:
Make the batter with flour, milk and salt.
Cut the eggplant into thick slices. Dip in the batter and deep fry till golden brown on both sides.
Arrange three fried eggplant slices on a plate. Layer each slice with a teaspoon of tomato basil sauce, sprinkle mozzarella cheese and Parmesan reggiano. Place the slices on top of each other. Sprinkle some more mozzarella. Bake for 10 minutes at 150 degree Celsius.
Garnish with basil leaf and serve hot.