How to make
Start with the Marinara sauce. Heat olive oil in a deep saucepan over medium heat. Add the chopped onion and stew, until it softens. Add the grated garlic and leave it for a few minutes, but make sure to stir it.
Add oregano, tomato sauce, salt, black pepper and water. Let it simmer for about 20 minutes over medium heat, stirring occasionally. After this time, remove from heat and set aside.
Break the eggs into a bowl, add black pepper, salt, basil, coarsely chopped, finely grated Parmesan. Stir with a fork.
Clean the eggplant and peel it into strips with a peeler, leaving the skin. Cut it into slices (about 1/2 cm thick), dip in flour, in the egg mixture and fry in 360°F (180°C) fat until golden. Place on kitchen paper to absorb the excess fat.
The mozzarella, which can be smoked, is cut into slices.
On top of the finished eggplant, place two slices of mozzarella, two whole basil leaves and cover with another fried eggplant. Arrange them in this way on a tray covered with baking paper, and bake in an oven at 390°F (200°C) for just 7 minutes.
Remove from the oven, place 2 tablespoons of the Marinara on a plate, and place an eggplant on top. The stuffed eggplants are garnished with a basil leaf.
Note: For the tomato sauce, I used original Italian tomatoes, a bottle, because they have a thick sauce and there is very little water in them, and there were also basil leaves.
In the recipe, the eggplants are not drained, but cooked directly, but I generally drain them after I have salted them, then I lightly wash them with cold water from the salt and dry them very well on kitchen paper.
The amount of eggplant was 2 large ones in total and I increased the products accordingly.
In the Marinara sauce at the end of cooking, I always add 1/4 tsp. sugar, which softens the taste of the tomatoes.
When frying the eggplant in this breading, it acquires a nice golden color and a crispy crust.
Extremely tasty like any Italian recipe. When baked in an oven, the eggplant acquires a crispy crust and the mozzarella melts beautifully.
The Eggplant Parmigiana (Melanzane alla Parmigiana) dish is ready.
