- Wash the eggplants, remove both ends, and chop into approx. 1 cm / 0.3 inch slices. Lightly salt both sides and allow to rest on a plate for at least 30 minutes so that they lose a little moisture. Wash and drip-dry the basil. Thinly slice the mozzarella and finely grate the Parmesan. Peel and very finely dice the garlic clove, add to a small cocotte with a little olive oil and sauté briefly. Add the tomatoes and allow to simmer for around 20–25 minutes. Season the tomato sauce with salt, pepper, chopped basil (set a couple of leaves aside for garnishing) and, if necessary, a little sugar.
- Dab dry the eggplant slices with kitchen paper and dust with a little flour. Heat the oil and deep-fry the eggplant, turning the slices several times. Place the deep-fried eggplant on a thick wad of kitchen paper to allow the oil to drain. Add a little of the tomato sauce to four small STAUB pans, place an eggplant slice on each, and a slice of mozzarella on that. Then a little more tomato sauce and a basil leaf. Repeat this 3–4 times and sprinkle the top layers with grated Parmesan. Wash and dab dry the cherry tomatoes, drizzle with olive oil, season with salt and sugar and place groups of 3–4 on the towers.
- Place the pans in the preheated oven and bake at 160–170° C / 320–338° F (top and bottom heat) for around 20–30 minutes. Garnish with basil leaves and serve warm with freshly baked white bread.
3 medium eggplants
A little flour
1 clove of garlic
500 ml / 17.6 ounces fruity tomatoes (peeled, from the can)
2 mozzarella balls
50 g / 1.7 ounces Parmesan cheese
150 g / 5.3 ounces cherry tomatoes
One bunch fresh basil
Salt, sugar, and freshly grated pepper
1 liter / 1 quart neutral oil