Parmigiana Di Melanzane

Serving: 693 g

Ingredients

• eggplant320 g
• tomato sauce220 g
• mozzarella90 g
• parmesan35 g
• basil8 g
• olive oil20 g

Recipe steps

1. Slice the eggplant lengthways, salt it for an hour and pat it dry so it does not drink the whole bottle of oil.
2. Fry or roast the slices until golden and soft.
3. Layer eggplant, tomato sauce, torn mozzarella and grated parmesan, repeating until everything is used.
4. Bake at 180C for 40 minutes until bubbling and browned.
5. Rest it for at least twenty minutes; it slices properly warm, never straight from the oven.

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