Eggplant Parmesan

Instructions

1. 1

   To prepare the eggplant Parmesan, start with the sauce. Clean and chop the onion, place it in a saucepan where you have heated the oil. Let it brown for a couple of minutes, stirring often to prevent it from burning, then add the tomato puree.

2. 2

   Season with salt and add the basil leaves. Rinse the container with a little water and pour it into the saucepan, then let it cook over low heat for 45-50 minutes. Meanwhile, cut the mozzarella into cubes.

3. 3

   At this point, move on to the eggplants, wash and trim them. Slice them lengthwise to obtain slices 4-5 mm thick. Dry them well with paper towels. Fry the eggplants in hot oil, immersing a few pieces at a time.

4. 4

   As soon as they are lightly browned, drain them on a tray with paper towels. When the tray is full, put more paper towels on top and place the other fried eggplants on top.

5. 5

   Finally, move on to the assembly: start by pouring a little sauce into a 20x30 cm baking dish. Form the first layer by arranging the eggplant slices, then cover with the tomato sauce.

6. 6

   Distribute some mozzarella cubes, sprinkle with grated Parmesan cheese and season with basil leaves.

7. 7

   Start again by adding the tomato sauce and the eggplants. Then add the cheeses and basil leaves again. Continue like this until you reach the last layer of eggplants.

8. 8

   Complete with the remaining mozzarella cubes and grated Parmesan cheese. Bake in a static oven, already preheated to 200°, for about 30 minutes. After the cooking time, let it rest for 15-20 minutes before serving your eggplant Parmesan!