Ingredients for - Melanzane alla Parmigiana (Eggplant Parmesan)
How to cook deliciously - Melanzane alla Parmigiana (Eggplant Parmesan)
1. Stage
Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
2. Stage
Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
3. Stage
Fry eggplant in batches in hot oil until golden, 2 to 3 minutes per side. Transfer eggplant to a paper towel-lined plate using a slotted spoon; season with salt.
4. Stage
Simmer passata, 1 tablespoon olive oil, garlic cloves, 4 basil leaves, and a pinch salt in a saucepan over medium heat for 10 minutes. Remove from the heat and discard garlic cloves.
5. Stage
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
6. Stage
Layer ingredients in the baking dish in the following order as many times as possible: fried eggplant, tomato sauce, mozzarella cheese, oregano, Parmesan cheese, and basil leaves. End with a layer of mozzarella and a drizzle of remaining 1 tablespoon olive oil.
7. Stage
Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.
