EGGPLANT PARMIGIANA RECIPE

INGREDIENTS

• 4 eggplants
• 750 ml passata
• 200 gr mozzarella cheese, sliced
• 6 tablespoons parmesan cheese, grated
• 2 garlic cloves
• 1 bunch of basil
• 1/2 onion, chopped
• Extra virgin olive oil
• Vegetable oil, for frying
• Salt

PREPARATION

1. Slice eggplants into rounds.
2. Sprinkle with salt on both sides of each slice and leave in a colander to drain for 30 minutes.
3. Dry with paper towel after 30 minutes and deep fry in the vegetable oil.
4. Heat the olive oil in a saucepan over medium heat, add garlic and onion. Cook until they turn  transparent.
5. Add passata, basil leaves and salt. Stir and simmer for about 10 minutes.
6. Preheat the oven to 200C.
7. Spread some passata over the bottom of a baking pan.
8. Place a layer of eggplants, some passata, some grated cheese, some mozzarella.
9. Cover with another layer of eggplants then repeat this order until all ingredients have finished.
10. Top with passata and grated cheese.
11. Bake for about 30 minutes and serve warm.