Eggplant Parmigiana

1. 1

   Preheat the oven to 375u00b0F. Lightly grease a large baking dish.

2. 2

   Place the eggplant slices in a colander. Sprinkle generously with salt. Let stand for 30 mins. Rinse under cold water and drain on paper towels. Place the flour in a shallow dish and season with salt and pepper. Dust the eggplant in flour, shaking off any excess.

3. 3

   Heat the oil in a large skillet on high heat. Cook the eggplant slices, in batches, until lightly golden. Set aside. Saute the garlic in same pan for 1 min, without browning. Add the tomatoes and simmer 10 mins, until mixture thickens slightly. Stir in the basil and season to taste.

4. 4

   Spoon 1/3 of the tomato sauce into prepared dish. Top with 1/2 of the eggplant slices. Repeat with remaining tomato sauce and eggplant, finishing with tomato sauce. Sprinkle with the combined cheeses.

5. 5

   Bake for 15-20 mins, until cheese has melted and is golden. Let stand for 15 mins before cutting into squares. Top with additional basil leaves before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.