Melanzane Recipe
Eggplant Parmigiana Layered with Tomato, Mozzarella, Fresh Basil
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Ingredients
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Main Ingredients
Method
Preparation Steps
- 1
Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle both sides with salt and let them sit for 30 minutes to draw out moisture. Rinse and pat dry.
- 2
Fry the Eggplant
In a large skillet, heat olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides. Drain on paper towels.
- 3
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce on the bottom. Add a layer of fried eggplant slices, followed by slices of mozzarella cheese, fresh basil, and a sprinkle of Parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
- 4
Bake
Preheat your oven to 375°F (190°C). Cover the baking dish with aluminum foil and bake for 25 minutes. Remove the foil and bake for an additional 15 minutes or until the cheese is bubbly and golden.
- 5
Serve
Let the Melanzane cool for a few minutes before slicing. Garnish with extra fresh basil and serve warm.
