Ingredients
- 2 lb (1 kg) eggplants
- 2 cups (400 g) tomato sauce
- 1 red onion
- Fresh basil leaves
- Vegetable oil for frying
- Grated Parmesan cheese
- 2 mozzarella balls
- Extra virgin olive oil
- Salt and pepper to taste
Instructions
Prepare the Eggplants
Wash the eggplants and slice them into rounds about ½ cm thick.
Pat them dry, then fry in hot vegetable oil for 2–3 minutes until golden.
Transfer to paper towels to remove excess oil.
Prepare the Tomato Sauce
Finely chop the onion and sauté it in olive oil until soft.
Add the tomato sauce, season with salt, and cook for about 20 minutes.
Remove from heat and add fresh basil leaves.
Assemble the Parmigiana
Spread a layer of tomato sauce in a baking dish.
Add a layer of fried eggplant, followed by Parmesan and mozzarella.
Repeat the layers until all ingredients are used.
Finish with a final layer of sauce and cheese.
Bake
Bake at 200°C (392°F) for 40 minutes until golden and bubbling.
Finish with a drizzle of olive oil and fresh basil before serving.