Melanzane alla Parmigiana
Servings: 4
Ingredients
- 1 large eggplant (about 1 pound)
- extra-virgin olive oil
- 1 teaspoon fine sea salt
- 11 ounces Sugo di Pomodoro (recipe link below)
- 3½ ounces mozzarella cheese, grated or diced into ¼-inch cubes
- 3½ ounces grated Parmesan cheese
- fresh basil leaves
Instructions
- Slice eggplant into ½-inch thick rounds. Lay the eggplant slices on a paper towel-lined sheet pan and sprinkle with the salt. Let stand 20-30 minutes to draw out any moisture and bitterness.
- Wipe the excess salt and moisture from the eggplant using a damp paper towel. Brush each slice of eggplant with a little extra-virgin olive oil. Pan fry in a non-stick skillet over medium heat until the eggplant is nicely browned, for about 3-4 minutes on each side. Set the slices aside once they are browned.
- Preheat the oven to 400°F.
- Brush a small baking or gratin dish with olive oil and spread about ¼ cup Sugo di Pomodoro on the bottom of the dish. Add a single layer of eggplant, topping with a little more sauce, some of the mozzarella and Parmesan. Continue layering the ingredients until they run out, ending with a generous sprinkling of Parmesan cheese on top.
- Garnish with some basil leaves and bake for 30 minutes until the edges are crisp and the cheese is bubbling.
- Remove from oven and allow the dish to rest for about 5 minutes before serving.