Eggplant parmigiana with tomato puree | Mutti Recipe

Ingredients

• 1.5 kg large purple eggplant
• 2-3 handfuls sea salt flakes
• 1 tablespoon olive oil
• 1 brown onion, finely diced
• 1 clove garlic crushed
• 1.4 l Mutti Passata
• Rice bran oil to fry the eggplant
• 150 g Parmigiano Reggiano cheese
• 350 g Finely grated bocconcini
• leaves Finely diced Basil
• Salt and pepper, to taste