Remove the stem from the melanzani. Wash, pat dry and cut lengthwise into slices about 3-4 mm thick. Do not use the first and last slices, as they are mainly made of peel.
Heat the oil in the pan at a fairly high temperature. When it is hot enough, place as many slices of melanzana in the pan as will fit on the bottom of the pan.
Roast on both sides for about 3 minutes each, or until they have taken on a little color. Remove with a fork and drain on paper towels.
Prepare the remaining slices of melanzana in the same way. If necessary, use more kitchen roll, placing a new layer on top of the already removed melanzan slices.
Preheat the oven to 240-250 °C. When all the melanzani are fried, place a first layer on the bottom of the ovenproof dish.
Add a little salt and cover with thin slices of mozzarella. Pour some of the tomato sauce on top. Continue in the same way with other layers of melanzani, mozzarella and tomato sauce.
Finally, sprinkle with Parmesan cheese. Place in the center of the oven and bake for about 10 minutes, or until the Parmesan has melted on the surface and the liquid in the dish is slightly boiling.
Serve with fresh baguette.
Preparation Tip:
Variants: Season the tomato sauce with garlic to taste. Sprinkle the melted mozzarella with basil.
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