Eggplant Parmesan Recipe

Melanzane alla parmigiana or Eggplant Parmesan Recipe is a traditional recipe from southern Italy.There are two ways of preparing it, first by making fried eggplant ( like fried cheese ) and the second by frying it before putting it into oven, today we’ll be making the second way.The preparation process is not complicated, and in the end you will get acquainted with the finest eggplant with tomato sauce and Italian cheese: mozzarella and Parmesan, all flavored with basil and a little garlic.

Eggplant Parmesan Recipe Ingredients

For 4 servings we need:

• 2 large eggplants
• 2 cans of chopped tomatoes in tomato sauce (or 1.5 kg fresh tomatoes, if summer)
• 250g mozzarella
• 150g parmesan
• a handful of fresh basil leaves
• 2 cloves of garlic
• a lot of olive oil (300-400ml)

Preparation

1. First we prepare the eggplants. Wash them in running water and wipe them with a clean towel. Then cut the stalks and cut them into slices of 0.5 – 1 cm. Add salt to eggplant slices on both sides and put them in a colander.



2. Now we’ll prepare the tomato sauce.Clean two cloves of garlic, crushed them with the blade of a knife and chop them.In a pan, heat a tablespoon of olive oil and then add the chopped garlic.When garlic begins to brown add the tomatoes and leave it on small fire for 10 minutes.Finally, add some salt to taste and 7-8 big basil leaves.



3. Take the eggplants out of the colander and put them on a absorbent paper towel and gently press them on each side to remove the juice.



4. Add oil in a pan and add first layer of eggplant.When they have browned, flip them, careful not to break.When they are browned on both sides put them on a paper towel and cover with towel to remove excess oil.Continue until all eggplants are done.





5. Time to cut thin slices of mozzarella and spread them on a chopper.Do not put mozzarella slices next to each other, if it is hot in the kitchen, they will stick to each other.Grate the parmesan.Wash the remaining basil.Press gently eggplant slices with paper towel, until there is no oil.



6. Heat the oven (220-240 degrees C).Choose an oven tray, right size, to fit all the ingredients but also to fill almost all the way up.Put the first layer of eggplant, then 3-4 tablespoons of tomato sauce, and a few basil leaves, slices of mozzarella and a handful of parmesan.Continue, alternating layers in the same order: eggplant, tomato sauce, basil leaves, mozzarella and parmesan, make sure to finish the last layer of ingredients with parmesan.


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7. Put the tray into the oven for 20 minutes.

Serve it hot.Enjoy your meal!

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