Cheesy Eggplant Florentine (Melanzane Fiorentina)

1. 1

   Slice the eggplant 1/2 thick.

2. 2

   Generously salt both sides of the eggplant slices and arrange them on several layers of paper towels.

3. 3

   Place a pastry board over them, weighted with large cans of juice or fruit, for 1 hour.

4. 4

   Then thoroughly rinse the eggplant under cold running water and drain on paper towels.

5. 5

   Pat completely dry.

6. 6

   Dust the eggplant with flour and saute the slices in hot oil over high heat until brown.

7. 7

   Layer the eggplant in an oiled 13 x 9 baking pan with the sauce, mozzarella cheese, and basil.

8. 8

   There will be 3 layers.

9. 9

   Reserve some of the cheese for a topping.

10. 10

    Bake in a preheated 450u00b0 oven for 10 to 12 minutes until the dish is bubbly and the cheese slightly browned.

* Per serving · 4 servings · Values may vary.