Eggplant Parmesan

Melanzane alla parmigiana

Ingredients10

• eggplants1.2 kg
• ripe tomatoes800 g
• fresh mozzarella300 g
• Parmigiano-Reggiano80 g
• fresh basil1 small bunch
• garlic2 cloves
• extra-virgin olive oil120 ml
• all-purpose flour50 g
• salt1 tsp
• black pepper1/4 tsp

Method

1. Slice the eggplants lengthwise about 1 cm thick, salt them, and let them drain for 30 minutes, then pat dry.
2. Blanch and peel the tomatoes, chop them, and simmer with crushed garlic, a little olive oil, salt, and pepper until thick; remove the garlic and stir in torn basil.
3. Lightly flour the eggplant slices and fry them in olive oil until golden on both sides; drain on paper towels.
4. Slice the mozzarella and grate the Parmigiano-Reggiano.
5. Spread a thin layer of tomato sauce in a baking dish, then layer eggplant, sauce, mozzarella, and Parmigiano, repeating until the ingredients are used, finishing with sauce and cheese.
6. Bake at 180°C for about 30–35 minutes until bubbling and lightly browned.
7. Rest for 10 minutes before serving so the layers set.