Eggplant Parmigiana
Ingredients:
– 2 large eggplants, sliced
– Salt
– Olive oil
– Tomato sauce 500 ml
– Mozzarella, sliced 200 g
– Grated Parmesan 100 g
– Fresh basil, For decoration
Eggplant Parmigiana
Instructions:
1. Slice the eggplant into thin slices, sprinkle with salt, and soak in water for 30 minutes.
2. Rinse the eggplants in cold water and dry with absorbent paper.
3. Heat olive oil in a frying pan and fry the eggplant slices on both sides.
4. Preheat the oven to 180°C.
5. Alternate layers of eggplant, tomato sauce, mozzarella cheese, and Parmesan cheese in a baking dish.
6. Finally, top with cheese.
7. Bake until cheese is melted and golden brown, about 25 to 30 minutes.
8． Garnish with fresh basil before serving.
Tip:
– Add basil leaves between the layers for extra flavor.
– Let the layers rest for a few minutes before cutting to stabilize them.