Parmesan Eggplant (Original Italian Recipe)

1. 1

   Wash the eggplants very well, cut in 1/2 cm.

2. 2

   thick slices (about 0.2 inches) -- very thin.

3. 3

   Fry in the oil on each side and remove as much excess oil as you can.

4. 4

   Keep aside.

5. 5

   Cut the garlic and the onion in small cubes and fry in a skillet with a little bit of oil until golden.

6. 6

   Now to this same skillet where you've just fried the garlic and onion, add the tomatoes *cut in cubes* and fry until it softens and a thick sauce forms.

7. 7

   In a pan, place a layer of eggplants followed by one of parmesan cheese, tomato sauce, and another one of mozarella until you finish all your ingredients.

8. 8

   The last layer should be of parmesan cheese.

9. 9

   You can put it in the oven at a low temperature (around 350 degrees F) for around 15-20 minutes to allow the cheese to melt or you can serve it as you wish.

10. 10

    Note: if you don't want to go through all the trouble of making the tomato sauce, you can just buy canned tomato sauce.

11. 11

    It's quicker and easier!

* Per serving · 4 servings · Values may vary.

No additional tips available.