Eggplant parmigiana recipe
Ingredients:
3 eggplants
500g mozzarella cheese
100g grated Parmesan cheese
800g tomato passata
Fresh basil
Extra virgin olive oil
Salt and pepper to taste
Instructions:
Preparation of the eggplants:
Wash the eggplants and cut them into slices about half a centimeter thick.
Place the slices on a cutting board and sprinkle them with coarse salt. This will help remove the bitterness from the eggplants. Let them sit for about 30 minutes, then rinse them under running water and pat them dry with paper towels.
Cooking the eggplants:
Heat a non-stick skillet and add a little oil.
Cook the eggplant slices on both sides until they are tender and lightly golden. Make sure not to burn them. Place the cooked slices on paper towels to remove excess oil.
Preparation of the sauce:
In a pot, heat a little oil and add the tomato passata.
Adjust the salt and pepper and add a few leaves of fresh basil. Cook over medium heat for about 15-20 minutes, until the sauce thickens slightly.
Assembly:
Take a baking dish and pour some tomato sauce on the bottom.
Arrange a layer of eggplant slices on the sauce, then add some pieces of mozzarella and sprinkle with grated Parmesan cheese.
Repeat this process until you run out of ingredients, ending with a layer of sauce, mozzarella, and Parmesan on top.
Baking:
Bake the dish in a preheated oven at 180°C (350°F) for about 30-40 minutes, or until the cheese on top is golden and melted.
Serving:
Once ready, let the parmigiana rest for a few minutes before serving.
Garnish with fresh basil and serve hot.
Enjoy your meal!
