Back with a new recipe

Hello friends,

After a busy weekend with a big function in Giffnock, I now have a new recipe for you and a very popular one for the past 8 years in the restaurant,and also for the pop up and party's I'm doing this days.
The recipe is parmigiana di melanzane (aubergine parmigiana) a very nice dish from my region in the south of Italy. This recipe is the one that when I speak to people they always say ohhhh, I don't like aubergine, but then they eat it all, and with great surprise most are converted to this unique vegetable.
When my grand mother will make it many years ago, she will slice the aubergine very thinly and put in a colander with a sprinkle of sea salt over each layer, then add a plate with a large tin of tomato pelati on top to add weight and leave for 30, 40 minutes, this helps extracting the bitter water from it.
Also my grand mother (Nonna) will add some small pieces of dark chocolate in the middle, so if you like try it on half of the one you are making then you can decide witch version you prefer.

Recipe Parmigiana di melanzane:

For 4 people
3 large aubergine
1 kg of passata,  tomato sauce
1 bunch basil
80 gr. Parmesan cheese
200 gr. mozzarella (not buffalo is to milky)
100 gr. flour
1 garlic clove
3 tablespoon e.v.olive oil
veg oil for frying
pinch of sugar
salt

In a dip pot heat up olive oil, add the garlic until star to colour and then add the tomato passata a pinch of salt and 4 basil leaves, and leave to cook for 40 minutes and low heat.
Slice the mozzarella and place in a colander for 30 minutes so that you loose the excess water.
After you have salted the aubergine dry from the water they lost, and cover with flour, then fry in a fryer or a dip pan with veg oil until golden, set aside and prepare all your ingredients.
Now you are ready to assemble, you need a baking  terracotta dish, this is better so that you can serve in it, then start with covering the bottom with the aubergine, then the tomato sauce, fresh basil, grated Parmesan cheese, and mozzarella, and you continue until you have 3 or 4 layer.( in the 2 layer sprinkle some sugar)
Place in a owen at 180 degree for 50-55 minutes until the top is golden and bubbly, then remove and serve, I prefer to make it in advance and then reheat, I always think it taste better, Buon appetito.