Eggplant parmigiana (by Annamaria Ieva)

Posted on Apr 9 2014 by Redazione



1 bottle of tomato sauce 750 ml
1/2 onion
a few leaves of fresh basil
two eggplants
3 eggs
1/2 glass of water
flour q b
oil for frying
Parmesan cheese, grated
1 scamorza or 1 mozzarella, cubes

For the tomato sauce :
Saute 1/2 onion in a little olive oil, add the tomato sauce, a pinch of salt, and a few leaves of basil.
Cook for about 15 minutes. If necessary, add warm water.

For the eggplant:
Beat the eggs in a bowl, add the water and flour to form a batter.
Remove the peel from the eggplant and cut into thick slices, dip in the batter and fry the eggplant slices in hot oil, then drain on kitchen paper in order to absorb the oil.
At this point, pour a ladle of tomato sauce in a baking dish, and cover with slices of fried eggplant.
Arrange a layer of mozzarella cheese, pour tomato sauce and season with a generous sprinkling of Parmesan and a few leaves of basil.
Finish with a layer of eggplant, cover with plenty of sauce and grated cheese, olive oil and bake in the pre-heated oven at 200 degrees for 40 minutes.
Allow to cool before serving.