La Parmigiana

Layers of fried aubergine, a properly simmered tomato sauce, mozzarella, and Parmesan, baked until the edges turn deep gold — Parmigiana is Southern Italy's most generous dish, built for a table full of people and rarely eaten in a hurry. The sauce is not an afterthought: a slow soffritto and a gentle simmer are what separate a real Parmigiana from a rushed one.

1. Make the sauce first: sauté the finely chopped onion in olive oil over low heat until soft and translucent, but not browned.
2. Add the tomato passata and half the basil leaves, torn by hand. Season with salt and pepper.
3. Simmer gently, uncovered, for 10-15 minutes, stirring occasionally, until the sauce has thickened slightly and the raw tomato taste is gone.
4. Meanwhile, slice the aubergines lengthwise and salt them for 30 minutes to draw out bitterness, then pat dry.
5. Fry the aubergine slices in olive oil until golden on both sides, then drain on paper towels.
6. Spread a thin layer of the sauce in a baking dish — just enough to cover, not drown the aubergine — then a layer of aubergine, mozzarella, Parmesan, and a few basil leaves.
7. Repeat the layers, finishing with sauce, mozzarella, and Parmesan on top.
8. Bake at 180°C for about 30 minutes, until bubbling and golden.
9. Let it rest for 10 minutes before serving — it holds together much better once cooled slightly.