Melanzane alla Parmigiana
Southern Italian comfort food: layers of fried eggplant, tomato sauce, mozzarella, and Parmesan, baked until golden.
Ingredients
- 3 large eggplants, sliced lengthwise
- 500 ml tomato sauce (passata)
- 200 g mozzarella, sliced
- 80 g grated Parmesan
- Fresh basil
- Olive oil for frying
- Salt
Method
- Salt the eggplant slices and let them drain in a colander for 30 minutes. Pat dry.
- Fry eggplant slices in olive oil until golden on both sides. Drain on paper towels.
- In a baking dish, layer: tomato sauce, eggplant, mozzarella, Parmesan, basil. Repeat layers.
- Bake at 180°C (350°F) for 30–35 minutes until bubbly and golden on top.