Both Napoli and Sicily both claim this famous antipasti. (both are correct, as they were once both the same kingdom?)
Serves 4-6
4 MED EGGPLANTS
FINE SEA SALT
1/2 + 2 TBLS LIQUID GOLD MED OR ROBUST EXTRA VIRGIN OLIVE OIL
1 SMALL ONION, THINLY SLICED
1 GOOD SIZE GARLIC CLOVE
2 1/2 CUPS STRAINED TOMATOES
10 FRESH BASIL LEAVES
2/3 CUPS FINELY GRATED PAMESAN CHEESE
7 OZ MOZZARELLA CHEESE, SLICED
1. CUT THE EGGPLANS LENGHWISE INTO SLICES 1/2 IN, SPRINKLE WITH SALT. SET ASIDE FOR 30 MINS, RUB AWAY EXCESS SALT WITH PAPER TOWELS.
2. PREHEAT THE OVEN TO 400F
3. IN A LARGE SKILLET, HEAT 1/2 CUP OF THE OLIVE OIL OVER MEDIUM-HIGH HEAT. WORKING IN BATCHES, FRY THE EGGPLANT SLICES UNTIL GOLDEN ON EACH SIDE, ABOUT 3 MINUTES. PLACE THEM ON PAPER TOWELS TO DRAIN THE EXCESS OIL. SET ASIDE.
4. MEANWHILE, IN A MEDIUM SAUCEPAN, HEAT TRHE REMAINING 2 TBSP OLIVE OIL OVER MEDIUM HEAT. ADD THE GARLIC AND ONION AND SAUTE UNTIL TRANSLUCENT, ABOUT 3 MINUTES. ADD THE TOMATOES, A PINCH OF SALT, AND THE BASIL LEAVES. COVER AND COOK ON LOWNUNTIL THE TOMATO SAUCE IS THICKENED, 10-15 MINS.
5. POUR A LADLE OF THE TOMATO SAUCE INTO A 9 x13 BAKING DISH. BUILD LAYERS IN THIS ORDER: FRIED EGGPLANT, TOMATO SAUCE, PARMESAN, AND MOZZARELLA. REPEAT THE PROCESS, ENDING WITH A LAYER OF TOMATO SAUCE AND PARMESAN
6. BAKE UNTIL BUBBLING AND GOLDEN BROWN, ABOUT 25 MINUTES. LET SIT AT ROOM TEMPERATURE FOR 10 MINUTES, THEN SERVE.