Melanzane alla Parmigiana (Eggplant Parmesan)
Ingredients
- 2 cups extra-virgin olive oil, or as needed
- 6 eggplants, trimmed and cut into 1/2-inch thick slices
- 1 bunch fresh basil
- salt to taste
- 1 ⅓ cups tomato puree (passata)
- 2 tablespoons olive oil, divided
- 2 cloves garlic
- 18 ounces fresh mozzarella cheese, drained and sliced
- ½ teaspoon dried oregano, or to taste
- 4 ounces grated Parmesan cheese
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Instructions
- Pour 2 cups oil (or amount needed for a depth of 1 inch) into a deep skillet; heat over medium heat.
- Pat eggplant slices dry with a paper towel. Set aside 4 whole basil leaves; chop remaining leaves.
- 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.
- 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.
- Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking dish.
- 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.
- Bake in the preheated oven until heated through and cheeses are melted, about 40 minutes. Let stand a few minutes before slicing.
Source
Original recipe: View Original