Summer Eggplant Parmigiana!

Ingredients
3 large eggplants
800 g fresh cherry tomatoes
1 onion
1 garlic clove
Fresh basil
250 g fresh mozzarella (fiordilatte)
50 g grated Parmigiano Reggiano
Extra virgin olive oil
Salt and pepper, to taste
Preparation
1. Prepare the eggplants
Slice the eggplants.
Arrange them on a baking tray lined with parchment paper, brush lightly with olive oil, and season with a pinch of salt and pepper.
Bake in a fan oven at 200°C (390°F) for 15–20 minutes, turning halfway through cooking. They should be lightly golden but still soft.
2. Make the fresh tomato sauce
In a pan, sauté the chopped onion and garlic clove in a drizzle of olive oil. Add a spoonful of tomato paste and let it cook for 2 minutes.
Add the halved cherry tomatoes, season with salt and pepper, and cook over high heat for 10–15 minutes, stirring occasionally, until you get a thick, fragrant sauce.
At the end, stir in plenty of fresh basil leaves, roughly torn.
3. Assemble the parmigiana
Lightly oil a baking dish and spread a thin layer of sauce on the bottom.
Add a layer of eggplants, some diced mozzarella, a sprinkle of Parmigiano, more sauce, and a few basil leaves.
Repeat until all the ingredients are used up.
4. Final baking
Bake in a static oven at 180°C (355°F) for about 30–35 minutes. Switch to grill mode for the last 5 minutes, until a golden, bubbling crust forms on top.
Let it rest for at least 15–20 minutes before serving—and enjoy!
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