Gratinated eggplants (Parmigiana di melanzane)

1. Clean the eggplants and cut into slices. Salt in layers on a wooden board and cover with paper towel. Weigh down with another board and let rest for at least 2 hours. Then dab the eggplant slices dry with paper towel.

2. Place about 1/3 of the eggplant slices in the Softiera insert. Add the oil to the pot, place the pot on the Navigenio and heat on level 6 until the roasting window.

3. Place Softiera insert in the hot oil and deep-fry until the turning point is reached. Turn eggplants and dry the inside of the lid with a paper towel. Replace lid and continue deep-frying until eggplants are golden brown. Remove and allow to drain on paper towel. Deep-fry remaining eggplants in the same way.

4. Pour the hot oil from the pot into a heat resistant bowl. Let pot cool for a few minutes (about 3 minutes), as the pot is now very hot. Cut provolone into slices.

5. Pour a little of the sieved tomatoes into the pot and top with the first layer of fried eggplants and provolone, continue layering until all the ingredients are used. Finally, spread about 1/3 of the parmesan on top.

6. Cover with EasyQuick with sealing ring 24 cm. Heat the pot on highest level up to the steam window, switch to a low level and cook for approx. 12 minutes in the steam area.

7. Remove EasyQuick at the end of cooking time, sprinkle remaining Parmesan over the top and place pot in an inverted lid.

8. Place Navigenio overhead and switch to high level, gratinate for approx. 5 minutes.

9. Cut basil leaves finally and spread over the Parmigiana for serving.