How to Italian cuisine - learn how to cook: Eggplants with Tomato sauce

Eggplants with Tomato sauce Italian recipe:

Ingredients:
4 Eggplants
15-20 Tomatoes
1 Clover of garlic
Basil
Parmesan

Procedure:
Slice the four eggplants in not so small pieces, salt them with coarse salt and leave them in a sunny area for more or less one hour. If when you decide to cook this meal there is no sun don't worry, you can still prepare this delicious plate by pre-heating the oven for 15min then turn off the heat and put inside the eggplant for about 15 min. In the meantime let's prepare the tomato sauce. Slice in four pieces the tomatoes. Heat a pan with olive oil and place the garlic clover in it. Cook until the garlic gets a golden coat, be careful to not overcook it or you can ruin your tomato sauce. Add the tomatoes in the pan, make sure to keep the heat high, you want to hear the oil make a lot of noise when you introduce the tomatoes, but be careful of the splashes of oil. The tomatoes don't need to cook much time, as soon as they get softer you can add salt and turn off the burner shortly after. As soon as the Eggplants are ready take them inside (or out from the oven) and proceed to squash them to eliminate as much water as you can. Start now heating another pan and when the oil is boiling add those Eggplants. Fry the eggplants and as soon as they are ready be sure to put them on an absorbing tissue so that you can drain some of the oil that they retain after cooking. Now the last passage mix together the Eggplants and the Tomatoes sauce and add the basil and grate on top some Parmesan and That's it. You made it say hello to your delicious Italian recipe "Melanzane a funghetto" aka Eggplant with tomato sauce are served, Enjoy!

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