Eggplant Parmigiana (Parmigiana di Melanzane)
Eggplant Parmigiana (Parmigiana di Melanzane)
Servings: 4
Ingredients
- 2 eggplants
- 400 g tomato sauce
- 200 g mozzarella
- 50 g grated Parmesan
- 1 garlic clove
- 4 tbsp olive oil
- Fresh basil leaves
- Salt and pepper
Preparation
- Slice the eggplants and sauté them in olive oil until golden brown.
- In a saucepan, heat a little olive oil, add the minced garlic, and pour in the tomato sauce. Simmer for 10 minutes.
- In a baking dish, layer eggplants, tomato sauce, mozzarella, and Parmesan.
- Repeat the layers and finish with Parmesan.
- Bake at 180°C (350°F) for 30 minutes.
- Serve hot with fresh basil.
