Eggplant Parmigiana
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Background
Parmigiana di melanzane is a southern Italian baked dish of eggplant, tomato, basil, and cheese. Its precise regional origin is debated among Sicily, Campania, and Emilia-Romagna.
Ingredients
- 2 large eggplants, sliced 1 cm thick
- Salt and 4 tablespoons olive oil
- 700 ml tomato sauce
- 300 g mozzarella, drained and sliced
- 80 g Parmigiano-Reggiano
- Basil leaves
How to cook
- Salt eggplant for 30 minutes, rinse, and dry. Brush with oil and roast at 220°C until browned.
- Layer sauce, eggplant, mozzarella, Parmigiano, and basil in a baking dish; repeat.
- Bake at 190°C for 30 to 35 minutes. Rest for 15 minutes before cutting.