Eggplant Parmigiana
Directions
- 1Slice the eggplant.
- 2Flour the eggplant slices.
- 3Fry the eggplant slices until golden and crispy.
- 4Set fried eggplant on paper towels to absorb excess oil.
- 5Sprinkle breadcrumbs on the bottom of a baking dish.
- 6Add some sauce on top of the breadcrumbs.
- 7Layer eggplant over the sauce.
- 8Add fresh mozzarella cubes.
- 9Add freshly grated Parmigiano.
- 10Add more tomato sauce.
- 11Add fresh basil.
- 12Repeat the layers of eggplant, fresh mozzarella, Parmigiano, tomato sauce, and fresh basil.
- 13For the top layer, add eggplant, sauce, Parmigiano, and fresh basil.
- 14Pop it in the oven.
Ingredients
- 3 eggplant
- 1 lb fresh mozzarella
- 1 jar tomato passata
- 1 can whole peeled tomatoes
- Parmigiano Reggiano, grated
- salt
- black pepper
- fresh basil
- olive oil
- flour
- breadcrumbs
- garlic cloves
- water
Equipment
knifefrying pantongspaper towelsbaking dishladlegrateroven
Tips
- The more layers the better.
- You can serve this one up hot, cold, the same day, or the next day.
- Let it rest for 20-30 minutes before slicing.