4. Assemble the dish:
In a baking dish, spread a thin layer of tomato sauce.
Place a layer of eggplant, then add a little tomato sauce, mozzarella cubes and a sprinkling of Parmigiano Reggiano.
Repeat the layers until you run out of ingredients, finishing with tomato sauce and a generous amount of cheeses.
5. Final cooking:
Cover the dish with aluminum foil and bake at 200°C for 15 minutes.
Remove the aluminum and bake for another 10-15 minutes, until the cheese is melted and slightly browned.
6. Serve:
Let cool for a few minutes and garnish with fresh basil leaves before serving.
Tips and Variations
Alternative cheeses: Try replacing the mozzarella with smoked scamorza for a more intense flavor.
Light version: Grill the aubergines instead of baking them in oil.
Tasty additions: Enrich the dish with black olives or capers between the layers.
A versatile dish, perfect for a family meal or an elegant dinner!
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