Parmigiana di Melanzane

Eggplant parmigiana

Ingredients: 2 eggplants, 1 bottle of sauce, a clove of garlic, mozzarella, parmesan, olive oil, basil, sugar
In a pot from the top edge sauté the garlic with a little olive oil, once browned put to cook the sauce until it is narrow.

When cooking with salt, add some basil leaves and, if necessary, adjust the acidity of the sauce with a teaspoon of sugar.

While the sauce is baking, prepare the eggplant. Cut the ends of the eggplant, and without removing the skin, wash and cut into slices not too thin, about half a centimeter high, along the longest side, put the slices in a colander with a pinch of salt and let them "sweat". This operation removes acidity with eggplant and prevent them from absorbing too much oil during cooking.

Put plenty of oil to heat, that is fine for frying in a pan. Meanwhile, rinse the eggplant and pat dry with a cloth, when the oil is hot fry the eggplant. Once cooked, drain and soak up the excess oil with paper towel, and then add salt.

Prepare a baking sheet, disponetevi a first layer of eggplant, sprinkle with the sauce and add a few basil leaves, cut the mozzarella into slices and arrange on the sauce. Complete the layer with a generous sprinkling of Parmesan cheese, continue to form layers up to complete the baking dish in all its height.

Bake for about 20 minutes and then served at the table finishing the preparation with a final sprinkling of Parmesan.