Parmigiana Recipe

Inspired by Bella Ciao

Time1h

Serves4

Mozzarella, Marinara, Side of Basil Tomato Spaghetti

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Ingredients

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For the Parmigiana

2 medium Eggplant

14 1/8 oz (400 g) Mozzarella cheese

3 1/2 oz (100 g) Parmesan cheese

For the Basil Tomato Spaghetti

8.82 oz (250 g) Spaghetti

4 medium Tomatoes

2 cloves Garlic

Method

For the Parmigiana

Prepare the Eggplant

Slice the eggplants into 1/4 inch thick rounds. Sprinkle with salt and let sit for 30 minutes to draw out moisture. Rinse and pat dry.

Cook the Eggplant

Heat olive oil in a pan over medium heat. Fry the eggplant slices until golden brown on both sides. Drain on paper towels.

Assemble the Dish

In a baking dish, layer marinara sauce, fried eggplant, mozzarella, and parmesan. Repeat layers ending with cheese on top.

Bake

Preheat oven to 375°F (190°C). Bake for 25-30 minutes until cheese is bubbly and golden.

Garnish

Top with fresh basil leaves before serving.

For the Basil Tomato Spaghetti

Cook the Spaghetti

Boil salted water in a large pot. Cook spaghetti according to package instructions until al dente. Drain and set aside.

Prepare the Sauce

In a pan, heat olive oil over medium heat. Add minced garlic and chopped tomatoes. Cook until tomatoes are soft.

Combine

Add the cooked spaghetti to the sauce. Toss in fresh basil, salt, and pepper to taste. Mix well.

Serve

Serve the spaghetti alongside the Parmigiana.