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Eggplant Parmigiana
A classic Italian dish made of layered baked eggplant with tomato sauce and plenty of melted cheese.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Peel the eggplants and slice them lengthwise into thin 3 mm strips.
Season with salt on both sides, let sit for 10 minutes to draw out the bitterness, and pat dry with a paper towel.
Whisk the egg, dredge the eggplant slices in flour, dip them in the beaten egg, and fry in olive oil on both sides until golden brown.
Grate the mozzarella and Parmesan cheeses, then mix them together.
Season the canned tomatoes in their own juice with salt, pepper, spices, and a clove of garlic, then blend until smooth.
Layer the eggplant in a deep baking dish, spreading thin layers of tomato sauce and cheese in between, and bake in the oven at 180 degrees Celsius for 40 minutes.
Cut the contents of the dish into 2 portions and serve on a plate, drizzle with remaining sauce, and garnish with a sprig of mint.
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