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.