First prepare a sauce by frying garlic and oil and then adding tomato sauce, salt and basil and cook for about ten minutes, then let it cool.
In the meantime, cut the mozzarella into thin slices and let them drain, so that they lose a little whey.
At this point begin to take care of the aubergines: wash them, clean them, cut them into slices lengthwise (make them about 1/2 cm thick), then flour them and fry them in hot seed oil, cooking them on both sides until golden brown and then leaving them dry on kitchen paper.
Once warm, mix the aubergines with the beaten egg with a little salt.
Then begin to assemble your rustic cake: put the dough in the mold lined with parchment paper and puncture the base, then cover with a layer of aubergines.
Add the mozzarella and then the sauce and fresh basil.
Create another complete layer (aubergines, mozzarella, gravy, basil) and then finish with a layer of aubergines, gravy and parmesan.
Bake for about 30-40 minutes in a preheated convection oven at 180 ° C.
The parmigiana savory pie is ready: at least let it cool before serving.
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