Melanzane alla parmigiana

Ingredienti

• 2 1/2 pounds Italian eggplant
• 2 1/2 cups tomato passata (or plain tomato sauce)
• 1 medium onion
• 1 garlic clove (skin on and slightly smashed)
• 12 ounces mozzarella cheese
• 1 1/2 cup Parmigiano or Caciocavallo cheese (grated)
• Olive oil (as needed)
• Basil (as needed)
• salt and pepper (to taste)

Preparazione

1. 1

   Cut the mozzarella cheese into small cubes.

2. 2

   Place it into a colander and let it drain while continuing with the preparation of the recipe.

3. 3

   Slice eggplants about ¼" (1.2 cm) thick and place them in layers into a colander inside a bowl.

4. 4

   Sprinkle with salt between layers and allow to rest for 30 minutes.

5. 5

   Heat 1 tablespoon of olive oil and add onion and garlic.

6. 6

   Sauté until the onion softens and is slightly translucent.

7. 7

   Add the tomato sauce and some basil leaves. Season with salt and pepper, then let it simmer for 15 minutes. Set aside.

8. 8

   Rinse the eggplant slices under cold water to remove the salt and pat them dry with a kitchen towel or paper.

9. 9

   Heat about 1-inch olive oil in a pan over medium heat.

10. 10

    Working in batches, fry all slices of eggplant on both sides until slightly golden.

11. 11

    Place them on a plate lined with paper towels to remove excess oil.

12. 12

    --- Assemble & bake ---

13. 13

    Spread two tablespoons of tomato sauce on the bottom of a baking dish, then add one layer of fried eggplant.

14. 14

    Sprinkle with parmigiano, add mozzarella cubes and a bit more sauce.

15. 15

    Repeat the layers of eggplant > parmigiano > mozzarella, until all ingredients are gone.

16. 16

    Heat the oven to 375°F/190°C.

17. 17

    Cover the baking dish loosely with foil and bake for 30 minutes.

18. 18

    Remove the foil and keep baking for another 15 minutes until the cheese is melted and bubbling on top.

19. 19

    Let the parmigiana set for 20-30 minutes before serving.