Eggplant Parmigiana

Preparation

1. STEP 1 OF 7

   Cut the eggplants into slices (about 6-7 mm), place them in a bowl, sprinkle with salt, and leave them like this (preferably with a weight on top) for at least an hour;

2. STEP 2 OF 7

   Wash them, squeeze them well, and fry them in extra virgin olive oil;

3. STEP 3 OF 7

   In the meantime, prepare the sauce: make a nice onion sauté and as soon as it turns golden, add the tomato puree, pepper, salt, and a bit of basil. Cook for 15 minutes.

4. STEP 4 OF 7

   Take a baking dish and lay a layer of eggplants, cover with the tomato sauce, sprinkling everything with fresh breadcrumbs, grated pecorino, and torn basil leaves.

5. STEP 5 OF 7

   Repeat the process until you have a composition of 3-4 layers.

6. STEP 6 OF 7

   At this point, bake in a static oven, preheated to 180°C, for about 30 minutes.

7. STEP 7 OF 7

   At the end of cooking, add a nice bunch of basil in the center of the parmigiana and let it rest for about 15 minutes before serving.

General Information

Analysis

Macronutrients (100 gr)