Melanzane alla Parmigiana Eggplant Parmesan Ingredients (serves 6-8) • 2 eggplants • 4 cups of sunflower oil • 1 T of flour • 3 cups of tomato sauce with basil • 1 mozzarella ball (or equivalent in mozzarella sheets) • 1 cup of grated parmesan
Remove the stem from each eggplant. Cut the eggplant into slices. Dust each eggplant slice with flour and fry on both sides until golden brown. Drain on paper towelling. Line a baking dish with a little of the tomato sauce, arrange a layer of eggplant slices and cover with a layer of mozzarella cheese, more tomato sauce and sprinkling of grated parmesan cheese. Repeat the layers until all ingredients are used and finish with a layer of tomato sauce. Bake in a preheated 180°C oven for 30 minutes. Garnish with chopped fresh basil and serve.