Back to 8 servings 3 lb large eggplants, sliced lengthwise into 1/4-inch slices 2 tbsp coarse salt, or as needed 5 cup vegetable oil for frying 2 tbsp flour for dredging 2 tbsp extra-virgin olive oil 0.5 onion, finely chopped 3 clove garlic, halved 3 cans tomato puree, 15 ounce 8 leaves fresh basil leaves, halved salt to taste 1.5 packages fresh mozzarella cheese, 16 ounce, sliced 2.5 cup freshly grated Parmesan cheese
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1 Step 1: Place a single layer of eggplant slices in a colander set over a plate and sprinkle with coarse salt. Cover with a second layer and sprinkle with salt. Repeat with the remaining eggplant. Place a plate on top and add a weight to press down the eggplant slices. Let stand at room temperature for about 1 hour.2 Step 2: Rinse the eggplant slices under running cold water to remove all the salt. Pat dry on all sides with paper towels.3 Step 3: Heat the oil in a deep skillet over medium-high heat. Dredge the eggplant slices in flour on both sides and add to the hot oil in batches. Deep fry until golden, 2 to 3 minutes per side. Drain on paper towels.4 Step 4: Heat the olive oil in a large pot over medium heat; cook the garlic and onion until soft and translucent, about 5 minutes. Add the tomato puree, 4 basil leaves, and salt. Cook, stirring often, until the sauce starts to thicken, about 20 minutes. Remove from heat. Discard the garlic and stir in the remaining 4 basil leaves.5 Step 5: Preheat the oven to 350 degrees F (175 degrees C).6 Step 6: Spread a layer of tomato sauce over the bottom of a baking dish. Cover with a single layer of eggplant slices. Top with more sauce, mozzarella slices, and Parmesan cheese. Continue making layers, 3 to 5 total, finishing with tomato sauce and grated Parmesan cheese.7 Step 7: Bake in the preheated oven until heated through and bubbling, 30 to 40 minutes. Remove from the oven and let stand for 20 minutes before serving.getsaucepan.com/r/5afc4675-69ab-4ef2-9e9b-af94cfbcbf32 · Original: https://www.allrecipes.com/recipe/260024/italian-baked-eggplant-with-parmesan-parmigiana-di-melanzane/
