To prepare the aubergine parmigiana, start with the sauce. Clean and chop the onion, pour it into a pan where you have heated the olive oil. Let it brown, stirring often to avoid burning. Then add the tomato puree.

Adjust the salt and add the basil leaves. Leave to cook over a gentle heat for 40-45 minutes.

In the meantime, cut the smoked provola into cubes, keeping a piece aside for the end.

Now move on to the aubergines, clean and trim them. Slice lengthways into 4-5 mm thick slices.

Then fry the aubergines in hot oil, dipping a few pieces at a time. As soon as they are lightly browned, drain them on a tray with paper towels.

Finally move on to the composition: start by pouring a little sauce into a 20-30 cm baking dish. Form the first layer by arranging the aubergine slices, pour the tomato sauce, spread it and add some cubes of smoked provola. Sprinkle with Granetta di capra and basil leaves. Start again adding the tomato sauce and the aubergines, which should be placed in the opposite direction.

And then the cheeses and the basil leaves. Continue in this way until you reach the last layer of aubergines, which you will season, once again, with the sauce and the smoked provola cheese that you have set aside.

Finish with the Granetta di capra and bake in a preheated static oven at 200° for about 30 minutes. Once the cooking time is up, let it rest for about 15-20 minutes before serving your aubergine parmigiana.