Eggplant parmigiana
Instructions
Cut eggplants into slices, season with salt, and let drain for about 20 minutes, dry them and fry them in hot oil.
Arrange in layers in a baking dish alternately with peeled tomatoes, sliced mozzarella, Basil and Parmesan.
Cook in hot oven for about 20 minutes and serve.
Ingredients and dosing for 4 persons
- 500 g of eggplant
- 300 g of mozzarella
- 400 g of peeled tomatoes
- 50 g of grated parmesan cheese
- Basil
- Olive oil
- Salt