Wash the melanzani, pat dry and cut into slices about 1 cm thick. Cut crosswise on both sides, salt and place on kitchen paper for a few minutes on both sides to remove the bitter substances.
Pour at least 1 cm of olive oil into a pan and heat. Fry the melanzani in batches (never place 2 slices on top of each other!) until golden brown on both sides, lift out and drain very well on double-folded kitchen paper.
For the tomato sauce, briefly scald tomatoes, peel, remove seeds and cut into cubes. Finely chop garlic and chili pepper, sauté both in a little olive oil. Add tomatoes, season with sea salt, pepper and a pinch of oregano and cook until a creamy sauce is formed.
Cover the bottom of a baking dish with some tomato sauce. Place a layer of salted melanzana slices on top, cover them again with sauce and sprinkle with basil and freshly grated cheese. Repeat this process until all ingredients are used up. Finish with a thick layer of cheese.
Place the dish in the oven preheated to 220 °C and bake for about 20 minutes until the cheese is golden brown and crispy.
Preparation Tip:
BURNING TEMPERATURE: 220 °CBREAKING TIME: approx. 20 minutes
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