Melanzane Alla Parmigiana

Wash the aubergines and cut them into long slices about 3 to 4 mm thick.

Place the slices in layers in a colander.

Sprinkle some coarse salt over each layer. Push well.

Place a plate on the eggplant slices and put a weight on it, for example a heavy glass jar. For example, the moisture will be extracted from the aubergines. Let it rest for 1 hour.

Preheat the oven to 200 ° C.

Rinse the aubergines well to remove the salt.

Pat the aubergines dry with kitchen paper.

Cover a baking sheet with baking paper. Sprinkle the baking paper with olive oil.

Pick the leaves of 2 sprigs of thyme and sprinkle over them.

Place the eggplant slices on the baking sheet and sprinkle with olive oil. Season with fleur de sel, pepper and tufts of thyme.

Put the baking tray in the oven for 20 minutes.

Make the tomato sauce. Peel the garlic. Heat the olive oil in a cooking pot and squeeze the garlic above the pot. Let it stew.

Add the tomato passata.

Coarsely chop the basil leaves and add them, together with the twigs of thyme, oregano and bay leaf. Season with salt and pepper.

Simmer for 10 minutes. Remove the bay leaf.

Grate the parmesan. Cut the ProVolone into 4 pieces and then into slices.

Spoon some tomato sauce on the bottom of 4 small baking dishes.

Place eggplant slices in the baking dishes.

Cover half of the ProVolone.

Spoon some tomato sauce on the cheese.

Place another layer of aubergines, ProVolone and the rest of the tomato sauce in the dishes.

Finish with the Parmesan.

Put the baking dishes in the oven for 20 minutes. Serve warm.