Melanzane Alla Parmigiana (Aka Eggplant Parmesan)

Eggplant Parmesan Ingredients

1 large eggplant thinly sliced lengthwise400g passata or pureed tomato sauce1 cup fresh basil (you can also use other fresh herbs: parsley, rosemary…)1 small onion chopped2 tbsp olive oil1 1/2 cup shredded mozzarella1/2 cup grated parmesan6 slices of fresh mozzarella1 tbsp dried oreganoSalt and pepper to taste

How To Make Eggplant Parmesan

Place the eggplant slices on a baking sheet, drizzle lightly with 1 tbsp of olive oil and sprinkle salt and pepper.Bake in a preheated oven on 200C for 15-20 minutes.In the meantime, heat 1 tbsp of olive oil and cook the onions for a few minutes until soft.Add the tomato sauce with 1 cup of water.Add oregano, salt and pepper to taste.Bring to a boil and simmer for 10 minutes.Once done, mix in chopped basil leaves. Once the eggplants and tomato sauce are done, prepare a baking dish for layering.First, add some tomato sauce at the bottom so the eggplants don’t stick.Then, add one layer of eggplants, topped with parmesan and mozzarella cheese then tomato sauce.Repeat until no more eggplants are left, keeping in mind that the last layer should be tomato sauce.Add the fresh mozzarella on top and bake on 200C for 15 min covered with foil.Uncover and bake another 10-15 minutes or until the cheese is golden and bubbly.Let cool 10 minutes before serving. Enjoy!