How to prepare: Parmigiana in a pan
To prepare the parmigiana in a pan, first devote yourself to the aubergines: wash them and cut them into 4 mm slices. Then arrange them in a colander with coarse salt in layers. Let it rest for at least 30 minutes, then rinse and pat dry with kitchen paper. Place them on a baking sheet lined with parchment paper. Drizzle with olive oil and season with salt and pepper. Cook them in the convection oven at 220 ° for about 15-20 minutes per side or until golden brown. Remove from the oven and allow to cool.
Then prepare the tomato sauce: in a saucepan, season the oil with the garlic. When it is just golden, add the tomato puree, a basil leaf, salt, pepper and bring to a boil. Lower the heat and let it reduce for about 20 minutes.
Cut the bread into small cubes and then brown them in a saucepan with extra virgin olive oil and a pinch of salt. In a shallow pan and lightly greased with oil, alternate between slices of aubergine with slices of tomato and mozzarella so that they are arranged slightly overlapping and in a single layer.
Spread the tomato sauce unevenly over the vegetables and mozzarella and sprinkle with bread crumbs. Sprinkle with plenty of grated Parmesan cheese. Bake in a preheated oven at 220 ° for 15 minutes or until golden brown. Remove from the oven, leave to settle for a few minutes and serve your parmigiana in a pan.