300 gr mozzarella or if you like your preferred stretched cheese.
The first step is to prepare a tomato sauce.
Let's chop the carrot, the onion and the celery in very small pieces and fry them into a large pan with a spoon of oil. When they are softer add a bottle of tomato puree, a glass of water and cook over a low flame for 20-30 minute.
While the tomato sauce is on the flame, cut the aubergine into slices. cover the slice with salt and wait 15 min. Than wash the aubergine under current water and dry them with kitchen paper.
Now you have two choise, fry the aubergines or roast them. if you decide to deep fry, you have to dust them with flour. I prefer to simply roast them into a pan with very few olive oil.
Now let's take a baking pan, let's put in some spoon of the tomato sauce we have cooked, a layer of aubergine, mozzarella, parmigiano some spoon of tomato sauce and another layer of aubergine and so on till we'll obtain two or 3 layers.
Cook into the oven at 180 grade for 40 minute
If you are not vegan, you can enrich the parmigiana by using a ragu sauce instead of a simple tomato sauce.