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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Eggplant
Preheat your oven to 400°F (200°C). Slice the eggplants into 1/2-inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture. Rinse and pat dry.
Sauté the Eggplant
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the eggplant slices in batches and cook until golden brown on both sides, about 3-4 minutes per side. Add more oil as needed.
Layer the Ingredients
In a baking dish, spread a layer of tomato sauce, then a layer of sautéed eggplant, a sprinkle of fresh basil, and a layer of Parmigiano Reggiano. Repeat the layers until all ingredients are used, finishing with a layer of tomato sauce and cheese on top.
Bake
Bake in the preheated oven for 25-30 minutes, or until the top is bubbly and golden. Remove from the oven and let it cool for a few minutes.
Serve
Garnish with additional fresh basil and serve warm.