Parmigiana Eggplant

1. 1

   Cut the eggplants into quarter-inch slices; salt them and place them in a colander so they release the bitter juices. After 1 to 2 hours heat a pan (with a few drops of oil) and start to grill the slices.

2. 2

   In a baking pan spread 2-3 tablespoons of tomato sauce (this is a trick for avoiding the eggplants stick to the pan) and then arrange sequentially a layer of eggplants, 2-3 tablespoons of tomato sauce, a handful of Parmesan, a handful of mozzarella and basil leaves. Repeat this process until you finish the ingredients (generally 3-4 layers). Add 3-4 tablespoons of olive oil.

3. 3

   Cover the pan with foil and bake in a slow oven for 40-60 minutes, then remove the foil, turn the heat up for 10 minutes to lightly brown the top. Serve it hot.

4. 4

   The best result is if you make it and you eat it the next day or even the day after that.

* Per serving · 4 servings · Values may vary.

No additional tips available.