Parmigiana di Melanzane

🛒 Ingredients

• Eggplant 200 g · 200 kcal
• Tomato Passata 100 g · 30 kcal
• Fresh Mozzarella Cheese 50 g · 125 kcal
• Parmigiano Reggiano (Parmesan) Cheese 20 g · 86 kcal
• Extra Virgin Olive Oil 15 g · 135 kcal
• Fresh Basil 5 g · 0 kcal
• Garlic 5 g · 0 kcal

👨‍🍳 Instructions

1. Slice eggplants lengthwise into 0.5 cm thick slices; sprinkle generously with salt and let them rest in a colander for 30 minutes to draw out bitter liquids.
2. Rinse eggplant slices thoroughly under cold water and pat them completely dry with paper towels.
3. Heat a generous amount of olive oil in a large skillet over medium-high heat. Fry eggplant slices in batches until golden brown and tender, then transfer to a plate lined with paper towels to drain excess oil.
4. In a separate saucepan, sauté minced garlic in a tablespoon of olive oil for 1 minute. Add tomato passata, season with salt and pepper, and simmer for 15-20 minutes until slightly thickened. Stir in fresh basil.
5. Preheat oven to 180°C (350°F). Spread a thin layer of tomato sauce on the bottom of an oven-safe dish.
6. Arrange a layer of fried eggplant slices over the sauce. Top with torn mozzarella, a sprinkle of Parmigiano Reggiano, and a few basil leaves.
7. Repeat layers of sauce, eggplant, mozzarella, and Parmigiano Reggiano until all ingredients are used, ending with a final layer of cheese.
8. Bake for 30-35 minutes, or until the top is golden brown and bubbling. Let it rest for 10-15 minutes before serving.