Parmigiana di Melanzane

Layers of fried eggplant, tomato sauce, basil, and cheese baked until bubbling and golden.

Ingredients

• 3 large eggplants, sliced lengthwise
• Salt for purging eggplant
• Olive oil for frying
• 700 ml simple tomato sauce
• 250 g mozzarella, diced and drained
• 90 g Parmigiano Reggiano, grated
• Fresh basil leaves
• Black pepper

Method

1. Salt eggplant slices and rest 30-45 minutes; rinse and pat dry.
2. Fry slices in olive oil until lightly golden, then drain on paper towels.
3. Spread a little tomato sauce in a baking dish.
4. Layer eggplant, sauce, mozzarella, Parmigiano, and basil; repeat layers.
5. Finish with sauce, Parmigiano, and a few basil leaves.
6. Bake at 190 C (375 F) for about 35-40 minutes until bubbling and browned.
7. Rest 15 minutes before slicing for clean layers.

Notes

Traditional Italian preparation; adjust seasoning to taste and use the best quality ingredients available.