Melanzane alla parmigiana recipe

Ingredients: 
 3 large  aubergines
olive oil
1 onion, peeled and finely chopped
1 clove garlic, peeled and finely sliced
 1 heaped teaspoon dried oregano
2 x 400g tins good-quality plum tomatoes
salt and black pepper
a large handful of fresh basil
freshly grated Parmesan cheese
 150g of buffalo mozzarella


Method:

Preheat oven to 180° C 

Slice the eggplant lengthwise, no thicker than 1 cm . If the eggplants are large, “purge” away the bitter juices by sprinkling with sea salt and placing the slices in a colander weighed down between two plates for about 10 minutes.

Brush off any leftover salt, and dredge the eggplant slices in flour and set aside, while you heat a generous amount of vegetable oil for frying in a large skillet.

Beat the eggs in a large mixing bowl and dip the dredged eggplant slices in it briefly. Fry them in the skillet for about 3 minutes on each side, then rest them on a paper towel to absorb excess grease. 

In a saucepan, flavor some extra virgin olive oil with the minced garlic. When it begins to tan lightly, add the tomatoes and cook for 20 minutes. Add a dash of salt and some fresh basil leaves. I always add 1 leveled teaspoon of sugar... for superstition.

In a greased deep oven dish, alternate layers of the tomato sauce, fried eggplant slices and diced mozzarella. Sprinkle each layer with a generous dusting of grated Parmigiano. Repeat the layers and top with a final blanket of tomato sauce, fresh torn basil leaves and lots of grated Parmigiano.

Bake in the hot oven for 10-15 minutes. Allow the Melanzane alla Parmigiana to cool for 10 more minutes, then you will be able to enjoy your wonderful dish!

Buon appetito! :)