Back to 4 servings 1.5 cup extra-virgin olive oil 3 clove garlic, minced 2 cup tomato sauce* salt and pepper, to taste 15 basil leaves 3 lb large eggplants, cut crosswise into slices ½-inch thick 0.5 lb fresh mozzarella, sliced thinly 0.5 cup parmigiano-reggiano, grated
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1 Step 1: In a medium saucepan, heat 3 tablespoons of the olive oil over medium heat. Add the garlic and cook, stirring often, until it just starts to color, about 1-2 minutes. Stir in the tomato sauce and cook for 2-3 minutes. Julienne 6 basil leaves and add them to the pan; cook for 5 more minutes, then set the sauce aside. If using canned tomatoes instead, add them to the garlic and oil, season with salt and pepper, reduce heat to medium-low, and simmer until thickened, about 30 minutes, adding the julienned basil in the last 5 minutes.2 Step 2: Preheat the oven to 375 degrees Fahrenheit.3 Step 3: Pour the remaining olive oil into a large frying pan and heat over medium-high heat. Working in batches, fry the eggplant slices, turning once, until soft and golden brown on both sides, about 2-3 minutes per side. Drain the cooked eggplant on paper towels.4 Step 4: Spread a layer of tomato sauce over the bottom of a 9-by-13-inch baking dish. Arrange a layer of eggplant slices over the sauce, overlapping them slightly. Place mozzarella slices over the eggplant, then spread another layer of tomato sauce over the cheese. Repeat until all the sauce, eggplant, and mozzarella are used, ending with a layer of sauce. Scatter the whole basil leaves over the top, then sprinkle with the grated Parmigiano-Reggiano.5 Step 5: Bake until the sauce is bubbling and the cheese is golden brown, about 25-30 minutes. Serve immediately.getsaucepan.com/r/8ea52453-8b0f-4062-bbe4-773545acbf09 · Original: https://www.thedailymeal.com/recipes/eggplant-alla-parmigiana-recipe/
