Eggplant Parmigiana

Procedure

Thinly slice the eggplants, then place them in a colander, sprinkle with salt and set aside. Meanwhile, make a simple tomato sauce, peel and crush the garlic cloves and sauté in a pan with olive oil until golden.Add the tomato puree and a small bunch of basil torn with your hands. Add salt and pepper, stir then let it simmer for 10-15 minutes. Rinse the eggplant slices under cold water and pat them dry with paper. Lightly dust them with flour, and fry in sunflower oil and drain on kitchen paper.

Preheat the oven to 180°C/350°F. Spoon a small amount of tomato sauce into the bottom of a baking dish and spread it around,add one layer of eggplant followed by a springkling of parmesan cheese,shredded mozzarella, pepper,basil and couple spoons of tomato sauce. Continue with the next layer until you have one top layer left. For the top layer, spoon over the remaining tomato sauce and top with parmesan and mozzarella. Bake for 30/35 minutes until golden and bubbling on top.

Let it rest 20 minutes before serving. Tips:For a lighter version of the recipe eggplant can be baked: after rinsing and drying, place them on a baking tray lined with baking paper, season with extra virgin olive oil, a little salt, pepper and oregano. Bake at 360°F for about 15 minutes or until soft and golden.

Ingredients

3 eggplants
500 gr pureed tomatoes
2 clove garlic
basil
250 gr mozzarella
freshly grated parmesan cheese
extra virgin olive oil
sunflower oil for frying
all-purpose flour for dusting salt and pepper