Melanzane Alla Parmigiana

Ingredients

Eggplant

2 large, sliced into 1/2 inch thick rounds

Salt

2 teaspoons, plus more for seasoning

Black pepper

to taste

Olive oil

1/4 cup

Tomato sauce

2 cups

Mozzarella cheese

1.5 cups, grated

Parmesan cheese

1 cup, grated

Basil leaves

1/4 cup, chopped

Instructions

1. Preheat the oven to 375°F (190°C).
2. Lay the eggplant slices out on a tray and sprinkle with salt. Let them sit for 15 minutes to draw out excess moisture, then rinse under cold water and pat dry with paper towels.
3. In a large skillet, heat the olive oil over medium heat. Fry the eggplant slices in batches until golden brown on both sides, adding more oil as needed. Transfer the fried slices to a paper towel-lined plate to drain excess oil.
4. Spread a thin layer of tomato sauce at the bottom of a 9x13 inch baking dish.
5. Arrange a layer of fried eggplant slices over the sauce. Sprinkle with a third of the mozzarella and Parmesan cheese, and a third of the chopped basil. Season with a pinch of salt and pepper.
6. Repeat these layers two more times, ending with a final layer of cheese and basil on top.
7. Cover the dish with foil and bake in the preheated oven for 30 minutes.
8. Remove the foil and continue baking for an additional 15 minutes, or until the cheese is melted and bubbly.
9. Allow the dish to cool for 10 minutes before serving to allow the flavors to meld together. Serve warm and enjoy!