Melanzanne alla Parmigana / Baked Eggplant

Daniela La Morgia

Italy

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Ingredients:

3 medium size and firm eggplants

1.5 liter tomato sauce

500 g mozzarella cheese

150 g Parmesan cheese

1/2 onion finely chopped

Olive oil as preferred

Black pepper as preferred

Basil few leaves

Salt

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Procedure

In a saucepan sauté the onion with olive oil and add tomato sauce.

Let it cook for 35 minutes, once it is ready add basil leaves.

Cut mozzarella in small cubes

Wash the eggplants and cut them in slices. Bake the eggplants by drizzling olive oil on a baking tray in the oven.

Put in a baking dish a layer of eggplants and cover with mozzarella, pepper, tomato sauce and Parmesan ( not too much tomato sauce).

Keep making layers until all the ingredients are used.

Daniela suggests to invert the position of the eggplants for each layer. 1 layer you put of eggplants in vertical position and the next one in horizontal position.

Cook in the oven 200 Preheat the oven to 177˚C (350˚F) for 30 minutes. Enjoy a delicious Italian dish!

#eggplant #mozarellacheese #parmesancheese