INGREDIENTS
(4 Pers.)
-Olive oil for frying (better “extravergine” olive oil)
-3 medium eggplants,
-1-inch thick slices
-2 and 1/2 cups pre-made tomato sauce
-2 and 1/2 cups pre-made tomato sauce
-2 fresh mozzarella (or better 1“fiordilatte“), sliced
-1 and 1/2 cups freshly grated Parmigiano Reggiano cheese
-6 leaves basil, shredded
-1 and 1/2 cups freshly grated Parmigiano Reggiano cheese
-6 leaves basil, shredded
DIRECTIONS
Sprinkle the sliced eggplant with salt.
Place in colander and let stand for an hour or so. (If not bitter, omit, salting removes bitterness.)
Heat the olive oil in a large skillet. Brown eggplant slices on both sides.
Place in colander and let stand for an hour or so. (If not bitter, omit, salting removes bitterness.)
Heat the olive oil in a large skillet. Brown eggplant slices on both sides.
Remove from the olive oil, and set aside to drain on paper towels.
Cover the bottom of a baking dish with a layer of fried eggplant, and spread some tomato sauce on top.
Scatter mozzarella slices on top of the sauce, and sprinkle with Parmigiano cheese and basil. Repeat the layering until all the ingredients are used, finishing with a layer of tomato sauce, Parmigiano and basil.
Scatter mozzarella slices on top of the sauce, and sprinkle with Parmigiano cheese and basil. Repeat the layering until all the ingredients are used, finishing with a layer of tomato sauce, Parmigiano and basil.
Bake in the oven for about 20 minutes, or until the cheese melts and is golden on top.
Serve lukewarm or better cold.
Serve lukewarm or better cold.
Buon Appetito!
