Parmigiana Di Melanzane Recipe
Eggplant Parmigiana - Thin layers of fried eggplant, tomato sauce, mozzarella, Parmigiano - Reggiano & 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 the slices with salt and let them drain in a colander for about 30 minutes to remove excess moisture.
- 2
Fry the Eggplant
Rinse the salted eggplant slices under cold water and pat dry with paper towels. Heat olive oil in a large skillet over medium heat. Fry the eggplant slices in batches until golden brown on both sides, about 3-4 minutes per side. Remove and drain on paper towels.
- 3
Layer the Ingredients
Preheat your 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 slices over the sauce, followed by a layer of mozzarella cheese, a sprinkle of Parmigiano-Reggiano, and some basil leaves. Repeat the layers until all ingredients are used, finishing with tomato sauce and a final layer of cheese.
- 4
Bake
Cover the baking dish with aluminum foil and bake for 30 minutes. Remove the foil and bake for an additional 15-20 minutes, or until the cheese is bubbly and golden.
- 5
Serve
Allow the dish to cool for about 10 minutes before slicing. Garnish with fresh basil and serve warm.
