Eggplant Parmigiana Recipe

Time1h 30m

Serves4

tomato sauce, basil, fior di latte

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Ingredients

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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 excess moisture.
2
Cook the Eggplant
Rinse the eggplant slices under cold water to remove excess salt and pat them dry with paper towels. Heat olive oil in a skillet over medium heat and fry the eggplant slices until golden brown on both sides. Set aside on paper towels to drain excess oil.
3
Assemble the Dish
Preheat the oven to 375°F (190°C). In a baking dish, spread a layer of tomato sauce on the bottom. Place a layer of fried eggplant over the sauce, followed by slices of fior di latte cheese, a sprinkle of fresh basil, and a layer of parmesan cheese. Repeat the layers until all ingredients are used, finishing with a layer of sauce and cheese on top.
4
Bake
Cover the dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and bake for an additional 15 minutes until the top is golden and bubbly.
5
Serve
Let the dish cool for a few minutes before slicing. Serve warm, garnished with additional fresh basil if desired.