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
- Salt eggplant slices and rest 30-45 minutes; rinse and pat dry.
- Fry slices in olive oil until lightly golden, then drain on paper towels.
- Spread a little tomato sauce in a baking dish.
- Layer eggplant, sauce, mozzarella, Parmigiano, and basil; repeat layers.
- Finish with sauce, Parmigiano, and a few basil leaves.
- Bake at 190 C (375 F) for about 35-40 minutes until bubbling and browned.
- Rest 15 minutes before slicing for clean layers.
Notes
Traditional Italian preparation; adjust seasoning to taste and use the best quality ingredients available.