Eggplant Parmigiana | Parmigiana di Melanzane

Step 1

Wash the eggplants then dry them. Cut them into slices lengthwise to a thickness of about 5 mm (about half inch). Place them on a plate and sprinkle with a little coarse salt to make them lose their bitter water. Cover and let them loose their water for at least 30 minutes.

Step 2

Put three tablespoons of extra virgin olive oil and the Tomato Passata in a saucepan. Cook over low heat with the lid closed for about half an hour with a few basil leaves and two cloves of garlic. Add a pinch of fine salt and a little ground black pepper to taste.

Step 3

Rinse the eggplants to remove the salt and dry them very well. Flour the slices one by one and then fry them in plenty of oil. Remove the eggplant slices when they are nicely browned and dry up excess oil on paper towels.

Step 4

Take a baking dish and place 3 or 4 tablespoons of tomato sauce on the bottom. Arrange the first layer of fried eggplants. Place a few slices of mozzarella and sprinkle 2 or 3 tablespoons of Parmigiano cheese. Now repeat the layers until you finish all the ingredients. Finish the last layer with tomato sauce and grated Parmigiano.

Step 5

Preheat the oven to 180°C (350 F) and bake for about 30 minutes. In the last 3 minutes set the oven to grill mode and brown the top. Let cool eggplant Parmigiana for 10 minutes before serving. Add few fresh basil leaves on top for decoration.