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1
Trim the stem and slice the aubergine lengthwise into 5 mm thick slices. If the aubergine has large seeds, sprinkle it with 2 teaspoons of the salt and leave in a colander over a bowl to drain for 1 to 2 hours.
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2
Place the tomato, 4 basil leaves, and the onion in a sauce pan.
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3
Heat the sauce pan over medium heat to bring the mixture to a simmer. Reduce the heat to low and cook for 30 minutes. Add salt and pepper to taste.
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4
Puree the sauce with a food mill or blend in a blender or with a hand blender.
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5
Heat the oven to 180 C.
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6
Place a wire rack over top of a baking tray.
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7
Place the aubergine in a kitchen towel and squeeze dry.
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8
Dredge the aubergine in the flour to coat lightly. Heat a frying pan with olive oil at 2 cm depth until when you sprinkle in a bit of flour bubbles form immediately. Ensure that the oil is hot otherwise the aubergine will absorb the oil and become soggy and heavy. Turn when golden, about 2 minutes each side.
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9
Fry the aubergine in batches, ensuring not to overcrowd the pan or the aubergine will become heavy. Remove the aubergine when done to drain on the metal rack, preferably in a single layer. Let drain for 30 minutes to 1 hour.
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10
Line a 20 cm x 25 cm baking pan with 1/3 of the aubergine, slightly overlapping the pieces. Dot the aubergine with the mozzarella. Sprinkle 1 grams (1 tablespoon) of the Parmigiano-Reggiano over top and then spoon 1/4 of the tomato sauce over the top.
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11
Layer 1/3 of the aubergine over the tomato sauce, repeat with the remaining half of the mozzarella, sprinkle 10 grams (1 tablespoon) of the Parmigiano-Reggiano over the top, dot the next layer with 8 basil leaves, add the sliced hard-boiled egg if using, and spoon another 1/4 of the tomato sauce over top.
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12
Layer the last 1/3 of the aubergine over top and cover with the last 1/2 of the tomato sauce. Sprinkle the remaining Parmigiano-Reggiano over top.
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13
Bake for 30 minutes. Drain off any liquid or oil which has formed during baking.
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14
Let the dish cool for at least half an hour before serving but it is also very good cold or room temperature.
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15
Note: For children, I often separately boil some short pasta like penne or rigatoni and chop up some of the aubergine parmesan and toss with the pasta to serve.
