Italian cuisine · Vegetable Dishes

Melanzane alla Parmigiana

Eggplant bake with tomato sauce and mozzarella.

Ingredients · for 4 servings

• 3 eggplants
• 500 g tomato sauce
• 250 g mozzarella
• Parmesan
• Basil
• Olive oil

Instructions

1. Cut the eggplants into 1 cm slices, salt them and let stand for 20 min; pat dry and fry in olive oil in batches until golden brown.
2. Preheat the oven to 180 °C; season the tomato sauce with basil.
3. Layer alternately in a baking dish: some sauce, eggplants, mozzarella, Parmesan – until everything is used up.
4. Finish with a last layer of sauce and plenty of Parmesan.
5. Bake for about 35 min until the surface is golden brown and bubbling.
6. Rest for 10 min, then serve with fresh basil.