PARMIGIANA RECIPE

STEP BY STEP PARMIGIANA RECIPE
Ingredients:
2 large eggplants
2 cups of tomato sauce
1 onion, finely chopped
2 cloves garlic, minced
1 can (14 oz) crushed tomatoes
1/2 cup fresh basil, chopped
1/4 cup extra virgin olive oil
2 cups mozzarella cheese, shredded
1 cup Parmigiano Reggiano, grated
1 cup all-purpose flour
4 eggs
Salt and pepper to taste
Vegetable oil for frying
Instructions:
Prepare the Eggplant:

Slice the eggplants lengthwise into 1/4 inch thick slices.
Lay the slices on a baking sheet and sprinkle with salt. Let them sit for about 30 minutes to draw out excess moisture and bitterness. Pat dry with paper towels.
Make the Tomato Sauce:

In a medium saucepan, heat the olive oil over medium heat.
Add the chopped onion and minced garlic, sauté until translucent.
Add the crushed tomatoes and season with salt and pepper. Let the sauce simmer for about 20 minutes.
Stir in the fresh basil and remove from heat.
Fry the Eggplant:

In a shallow bowl, beat the eggs.
Place the flour in another shallow bowl.
Heat vegetable oil in a large frying pan over medium-high heat.
Dredge each eggplant slice first in flour, then in the beaten eggs, and fry until golden brown on both sides. Place the fried slices on paper towels to drain excess oil.
Assemble the Parmigiana:

Preheat your oven to 375°F (190°C).
Spread a thin layer of tomato sauce on the bottom of a large baking dish.
Add a layer of fried eggplant slices, followed by a layer of mozzarella cheese, a sprinkle of Parmigiano Reggiano, and a bit more tomato sauce.
Repeat the layers until all the ingredients are used, finishing with a layer of tomato sauce and a generous sprinkle of Parmigiano Reggiano on top.
Bake:

Cover the baking dish with aluminum foil and bake for 20 minutes.
Remove the foil and bake for an additional 20 minutes, or until the cheese is bubbly and golden brown.
Rest and Serve:

Let the Parmigiana rest for about 10 minutes before serving to allow the layers to set.
Garnish with fresh basil leaves if desired.
Enjoy your homemade Eggplant Parmesan! Buon appetito