Eggplant Parmesan Alla Billi Recipe
Recipe information
Make Eggplant Parmesan Alla Billi in just 1h 15m. Pomodoro, Genovese Basil
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Ingredients
Main Ingredients
Cooking Instructions
1. Prepare the Eggplant
Slice the eggplants into 1/4 inch thick rounds. Sprinkle with salt and let them sit for about 30 minutes to draw out moisture.
2. Rinse and Dry
Rinse the salted eggplant slices under cold water and pat them dry with paper towels.
3. 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, about 3-4 minutes per side. Drain on paper towels.
4. Layer the Eggplant Parmesan
In a baking dish, spread a layer of pomodoro sauce on the bottom. Layer half of the fried eggplant slices, followed by half of the mozzarella, half of the parmesan, and half of the basil. Repeat the layers, finishing with the remaining pomodoro sauce and a sprinkle of parmesan on top.
5. Bake
Preheat your oven to 375°F (190°C). Bake the assembled Eggplant Parmesan for 25-30 minutes, or until the top is bubbly and golden.
6. Serve
Let it cool for a few minutes before slicing. Garnish with fresh basil and black pepper to taste before serving.
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