Eggplant Parmesan, the authentic Italian recipe

 Eggplant Parmesan, the authentic Italian recipe

Ingredients

600g eggplants (2 to 3 units)

450ml tomato sauce

60g grated Parmesan cheese

1 onion (about 60g)

200g fresh mozzarella cheese

Fresh basil

For frying:

Vegetable oil (sunflower, canola)

Preparation

Cut the mozzarella into small squares and place them in a sieve to remove excess water.

Meanwhile, prepare the tomato sauce:

Sauté the finely chopped onion in olive oil until translucent.

Add the tomato sauce, a few basil leaves (to taste), and let it simmer over low heat for 30 minutes.

In the meantime, prepare the eggplants: Wash them, cut off the ends, and slice them about 5mm thick.

In a deep frying pan, heat the oil and fry the slices. Once golden brown, place them on absorbent paper to remove excess oil.

Assembling the eggplant parmesan:

In a Pyrex dish, make the first layer with the tomato sauce. Then, the eggplant slices.

Again, the sauce, and now add the mozzarella cheese and sprinkle with Parmesan.

Continue assembling in the order shown, but remember that the last layer must be mozzarella, tomato sauce, and Parmesan.

Bake in a preheated oven for 30 minutes at 200°C (390°F).