Melanzana alla Parmigiana -- Eggplant Parmesan

1. 1

   Place the sliced eggplant in a colander and drain for about 2-3 hours.

2. 2

   Heat the olive oil and fry the sliced eggplant, a few slices at a time, until browned on both sides.

3. 3

   Removed from the pan and drain on absorbent paper toweling.

4. 4

   When all the eggplant is dried, spread a few spoonfuls of tomato sauce in a large shallow casserole.

5. 5

   On top of the sauce place a layer of the fried eggplant, spoon more sauce over the eggplant, sprinkle with parmesan cheese.

6. 6

   Continue layering eggplant, sauce and parmesan cheese until all the eggplant is used.

7. 7

   Cover and refrigerate.

8. 8

   Serve cold or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.