How to make
Prepare plain tomato sauce.
Pour 3 - 4 tbsp. olive oil into a saucepan, add thick tomato sauce, garlic cloves halved lengthwise, torn basil leaves and a little salt. Place it on a moderate to low heat to simmer for about 40 - 45 minutes, until thickened. Stir occasionally.
Peel the eggplants into stripes. Cut them into slices, which are about 1/2 cm thick. Sprinkle with salt, rub it in and place them in a tray at an angle to drain their bitter liquid for about 40 - 45 minutes.
Then wash them under running water, dry them well in kitchen paper.
Place them in a larger plastic bag and sprinkle them generously with flour. Shake the bag well, to cover them with flour. They are taken out.
Pour the breadcrumbs into a flat plate and the eggs are beaten into a deep one.
Dip each slice in an egg, then in breadcrumbs and fry the breaded eggplants until golden brown.
Tear the mozzarella into pieces.
Pour a little tomato sauce into a baking tray.
Arrange a row of fried eggplants. My baking tray fits 4 eggplants alongside each other.
Spread them with tomato sauce, but not too much, they should not be swimming in sauce. Scatter the basil leaves.
Scatter the mozzarella.
Sprinkle with grated cheese.
Arrange eggplants again, but in the opposite direction to the first ones, tomato sauce, basil, mozzarella and cheese. The eggplant parmigiano casserole is ready.
Bake the Parmigiana di Melanzane in a preheated oven with fan at 340°F (170°C) for about 35 - 40 minutes.
Check out more flavorful suggestions for eggplant lasagna and eggplant rolls.
