EGGPLANT PARMESAN

"PARMIGIANA DI MELANZANE"







Ingredients:

• 2 large eggplants
• 2 big mozzarella
• grated parmesan
• 4 eggs
• flour
• oil for fryingfor the sauce:
• 1 bottle of tomato sauce
• olive oil
• garlic
• salt
• fresh basil

Preparation:

Slice the eggplants.
Dip every slice in a bowl with the beaten eggs first, then drege in the flour.
Fry the eggplants slices in frying oil until they are golden on both sides.
Let them drain very well on paper towels.




In the meanwhile prepare the tomato sauce:
In a pan add a spoon of olive oil and a garlic,
cook until the garlic is golden then remove it,
add the whole bottle of tomato sauce and cook only half the normal time.
Add some salt and a fistful of fresh basil leaves.


Now cover the bottom of the baking pan with the tomato sauce.
Add a layer of eggplants,
cover with a layer of chopped mozzarella,
a layer of grated parmesan,
a layer of tomato sauce.





Start again with another 3-4 layers of eggplants/mozzarella/parmesan/sauce.
Cover the last layer with parmesan.




Preheat oven to 250°
bake for 20-30 minutes or untill the chees is melted and golden brown.
Let it chill for 10 minutes.